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Quinoa, Roasted Chickpea & Sorrel Salad with Creamy Herb Dressing

This salad is picnic ready! It’s hearty and filling with the quinoa, chickpeas and avocado, and boasts a refreshing finish thanks to the creamy herb dressing. All the flavors pair perfectly, allowing the bright dill in the herb dressing to really shine.
Servings: 2



  • 1 ⅓ cup red quinoa
  • 1 can chickpeas rinsed and drained
  • Sorrel two small handfuls (or sub spinach)
  • ½ cup microgreens
  • Pickled onions
  • 1 whole avocado sliced
  • 1 small bunch fresh cilantro
  • 2-4 tablespoons feta cheese
  • Sumac spice to taste

Creamy Herb Dressing

  • Makes ¾ cup or 6 oz.
  • ¼ cup Maple Hill organic whole milk
  • 3 T. Maple Hill organic blended plain yogurt
  • ¼ cup + 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh chives
  • ½ cup packed fresh dill leaves
  • 1 garlic clove roasted
  • Salt and Pepper to taste


  • Preheat oven to 450 degrees. Spread rinsed and drained chickpeas on baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 18-20 minutes until lightly browned.
  • Layer each ingredient in jar in the order listed above.
  • Some measurements are provided, and some are by preference. Get creative, pack up and head out!

Prepare Dressing

  • In a blender or food processor, pulse the Maple Hill organic whole milk, yogurt, roasted garlic, and vinegar until smooth.
  • With motor running, gradually drizzle in oil and puree just until emulsified.
  • Add fresh chives and fresh dill and pulse again, just until herbs are slightly chopped.
  • Season with salt and pepper to taste.
  • Enjoy. Store leftovers in airtight container for up to 7 days.