Apples and Honey Chickpea Quinoa Salad
A little sweet, a little crunchy, you may not be able to wait until Rosh Hashanah to enjoy this fall Apples and Honey Chickpea Quinoa Salad!
My boyfriend and I just got back from a jam-packed and fun-filled week in New York and Michigan shopping for ModernTribe and visiting friends and family. I got to meet some of my newest baby cousins, saw Book of Mormon (have you seen it? So good!) and had one of the best meals ever at Frenchette (duck frites > steak frites). Next week is my brother’s wedding (!!!) and then we are headed on a BIG TBA trip. I’ll share soon! Whew.
So even if I end up celebrating Rosh Hashanah in a smaller way, we will still need apples and honey, right? Though I have a feeling 5779 is going to be sweet already. So how about we enjoy in a healthy salad form?? Thanks to VeeTee, this side dish couldn’t be easier.
I’ve partnered with VeeTee Microwavable Rice before in this Salmon with Apple Fig Chutney, and I love using it for holidays because it’s super quick and easy, so you can spend more time mingling! Plus, they have so many tasty flavors that will inspire new recipes (Spicy Spanish anyone?) You just microwave it and that’s it. Rice perfection!
Look at these jewels! <3 Another Rosh tradition.
I mixed in arugula, apples, walnuts, green onion, chickpeas and a honey vinaigrette!
Tell me what you’re cooking for Rosh Hashanah!
What Is This Salad?
A hearty grain salad built on quinoa and chickpeas, with arugula, crisp Granny Smith apple, walnuts and pomegranate arils, tossed in a honey vinaigrette sharpened with cumin and lemon. It comes together in about fifteen minutes.
It eats like a full lunch rather than a side, and it holds up on a buffet table without wilting immediately, which is exactly what you want during a holiday meal.
Why Apples and Honey for Rosh Hashanah?
Apples dipped in honey are the signature food of Rosh Hashanah, eaten as a siman, a symbolic food expressing hope for a sweet new year. Pomegranate is another: tradition holds it contains 613 seeds, matching the 613 mitzvot, and it stands for abundance.
This salad puts both on one plate in a form people will actually eat as a meal rather than a ritual bite. It is a good answer to the problem of wanting the symbolism without serving yet another sweet dish.
Ingredients You’ll Need
- Quinoa and whole grain rice. A package of ready cooked blend keeps this to fifteen minutes. Cook your own if you prefer, about 1.5 cups cooked.
- Chickpeas. A cup and a half, cooked. They make it filling enough to be lunch.
- Granny Smith apple. Half diced into the salad, half sliced over the top. Tart apple is important against the honey dressing.
- Arugula. Two cups. Its pepperiness cuts the sweetness.
- Walnuts and pomegranate arils. Crunch and jewel like color, and both are holiday appropriate.
- Green onion. The green parts only, sliced thin.
- For the vinaigrette: olive oil, apple cider vinegar, honey, lemon juice, ground cumin, salt and pepper. The cumin is what makes this dressing interesting rather than generic.
How to Make It
- Heat the grains. Cook the rice and quinoa according to the package, then stir and let cool slightly. Warm grains wilt the arugula, so do not rush this.
- Whisk the dressing. Combine the olive oil, apple cider vinegar, honey, lemon juice, cumin, salt and pepper in a medium bowl.
- Combine. In a large bowl, mix the grains with chickpeas, green onion, arugula, diced apple, walnuts and pomegranate.
- Dress and serve. Toss with the vinaigrette, top with the sliced apple and serve immediately.
Make It Ahead
The grains and the dressing can both be made up to two days in advance and kept refrigerated, which is the whole trick for a holiday meal. Store them separately.
Assemble within an hour of serving. Once dressed, the arugula wilts and the apple starts to brown, so hold the apple slices and the greens until the last minute. If you need to transport it, bring the components and toss on arrival.
Variations
- Swap the grain. Farro, bulgur, couscous or plain quinoa all work.
- Make it vegan. Use maple syrup or date syrup instead of honey.
- Change the nut. Toasted pecans, almonds or pistachios in place of walnuts.
- Add cheese. Crumbled goat cheese or feta is lovely, though it makes the salad dairy.
- Add protein. Shredded roast chicken turns it into a full dinner.
Apples and Honey Salad FAQ
Can I make this salad ahead of time?
Partly. Make the grains and dressing up to two days ahead and refrigerate them separately, then toss everything together within an hour of serving so the arugula stays crisp and the apples stay pale.
What is a siman?
A siman is a symbolic food eaten at Rosh Hashanah, usually with a short blessing, expressing a hope for the coming year. Apples and honey for sweetness, pomegranate for abundance, and there are many others including leeks, dates, beets and carrots.
How do I keep the apples from browning?
Toss the diced apple in a little of the lemon juice from the dressing as soon as you cut it. Slice the apples that go on top right before serving.
Can I use a different grain?
Yes. Anything with a bit of chew works well: farro, bulgur, barley, or straight quinoa. Aim for about a cup and a half cooked.
Is this salad vegan?
Almost. The only animal product is the honey, so swap in maple or date syrup and it is fully vegan. Date syrup keeps the flavor closest to the original.
How long does it keep?
Once dressed, about a day in the fridge, though the greens will soften. Undressed components keep two to three days and are much better for leftovers.
What do I serve it with?
It works as a light lunch on its own, or as a side at a holiday meal alongside roast chicken or brisket. It is also a good bring-along dish because it does not need to be served hot.
More apples and honey: apples, honey and goat cheese crostini, tzimmes crostini, and the full Rosh Hashanah menu.
Apples and Honey Chickpea Quinoa Salad
Ingredients
- For Salad:
- 1 package of VeeTee Wholegrain & Quinoa Rice 1.5 cups
- 1 1/2 cups cooked chickpeas
- 1/4 cup sliced green onion green parts
- 2 cups arugula
- 1 Granny Smith apple half diced and half sliced
- 1/4 cup chopped walnuts
- 1/4 cup pomegranate arils
- For Honey Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Juice from 1 lemon
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Make the rice according to the package directions- pierce the film and microwave for two minutes. Stir and let cool slightly.
- Meanwhile make the dressing. Mix together all the ingredients with a whisk in a medium bowl.
- Place the rice in a large bowl and mix in chickpeas, green onion, arugula, diced apple, walnuts and pomegranate.
- Toss in dressing, top with sliced apples and serve immediately!
- Make ahead tips: you can make the rice and dressing two days before serving. Keep refrigerated.
This post is sponsored by VeeTee, but all opinions are my own. Thanks for supporting brands that support WJWE!
9 Comments
If I want to make this salad with actual rice and actual quinoa instead of a packaged version, how much of each would I use?
1 1/2 cooked cups total, you could choose what percentage of each!
Thank you!
I love making 2-3 salads for the holidays. This looks amazing – it’s on the menu
[…] & Apple Latkes (Overtime Cook) – PAREVE Malky’s Apple Kugel (Genius Kitchen) – PAREVE Apples and Honey Chickpea Quinoa Salad (What Jew Wanna Eat) – PAREVE Spiralized Apple Salad with Citrus Dressing (Jessica Gavin) – […]
The Vee Tee brand is almost impossible to find and the only one made by VT is with Brown Rice. Fortunately Walmart makes it too. The salad looks and sounds great. We will be making it this weekend.
Awesome- enjoy!
What could be used instead of the vinegar? We don’t use vinegar on Rosh Hashanah but this salad looks so good.
Lemon juice would work well!