Quinoa Chickpea Salad
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
6 servings (as a side)
-
Calories
284 kcal
-
Cuisine
Mediterranean, American
Quinoa Chickpea Salad
Report
This quinoa chickpea salad recipe is packed with nutritious quinoa, chickpeas and almonds in a bright lemon dressing. Filling and tasty!
Share:
Ingredients
- ½ cup uncooked quinoa
- 16 scallions (about 2 bunches, hairy ends removed)
- ⅓ cup extra-virgin olive oil plus 2 tablespoons, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper divided
- 3 tablespoons freshly squeezed lemon juice about 1 small lemon
- 2 teaspoons Dijon mustard
- 1 can reduced sodium chickpeas (15 ounces) rinsed and drained
- ⅓ cup raw almonds toasted and coarsely chopped
- ⅓ cup red onion finely diced
- 2 tablespoons fresh Italian flat leaf parsley, chopped
Add to Shopping List
Instructions
- Place rack in upper 1/3 of oven then preheat oven to 450 degrees F.
- Place the red onion in a bowl and cover with cold water (this is optional but will remove some of the onions' harsh bite).
- Cook the quinoa according to package instructions. Fluff with fork. Cover to keep warm and set aside.
- Line a 9x13 inch rimmed baking sheet with aluminum foil, parchment paper, or a silpat mat. Place the scallions in the center and toss with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer. Bake for 10-12 minutes, until scallions are lightly charred.
- Transfer the scallions to a food processor. Add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, lemon juice, and Dijon mustard. Pulse until mostly combined and scallions are roughly chopped.
- With food processor running, slowly pour the remaining 1/3 cup olive oil through the feed tube, and blend until relatively smooth and emulsified.
- While the quinoa is still warm, transfer it to a large bowl. Pour the dressing over the grains, then toss gently to coat.
- Drain the red onions, then add them to the quinoa. Add chickpeas, almonds, and parsley. Toss until combined. Serve immediately or refrigerate until ready to serve.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 1 week.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
284kcal
(14%)
Carbohydrates
24g
(8%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Potassium
359mg
(10%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
447IU
(9%)
Vitamin C
11mg
(12%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings (as a side)
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 284kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Potassium | 359mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
