Quinoa Chickpea Salad
User Reviews
4.2
96 reviews
Good
Quinoa Chickpea Salad
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This quinoa chickpea salad is fresh, filling, and loaded with veggies and plant-based protein. Tossed in a simple vinaigrette, it’s perfect for meal prep or a light lunch.
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Ingredients
- 3 cups cooked quinoa
- 1 oz can chickpeas drained and rinsed
- 1 cup chopped cucumbers
- 1 cup quartered cherry tomatoes
- ½ cup chopped red or yellow bell pepper
- ½ cup chopped carrots
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- 2 Tablespoons olive oil
- 1 Tablespoon red wine or white balsamic vinegar
- 2-3 Tablespoons feta cheese
- ½ teaspoon fresh ground pepper
- ¼ teaspoon sea salt
Instructions
- Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
- Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.
Notes
- Greek salad dressing
- white balsamic vinaigrette
- lemon vinaigrette
- Storage: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
- Dressing: I love the simple dressing I created with this salad but any vinaigrette would work if you're in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette or lemon vinaigrette.
Nutrition Information
Show Details
Serving
1cup
Calories
298kcal
(15%)
Carbohydrates
44g
(15%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Cholesterol
2mg
(1%)
Sodium
469mg
(20%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 298kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 2mg | 1% |
| Sodium | 469mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
96 reviews
Good
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