Healthy Greek Style Chickpea and Quinoa Salad
- Number of Servings: 6
Ingredients
For salad:1 and ½ cups cooked chickpeas (½ cup dried)2 cups cooked quinoa (2/3 cup dried)½ red onion, diced small½ large cucumber (or 1 small), diced small½ cup crumbled feta cheese (raw, from sheep or goat’s milk, tastes best)½ cup chopped kalamata olivesRed Onion (optCilantro (1/3 C)chicken broth (for quinoa)DressingJuice of one lemon (about 4 tablespoons)2 tablespoons extra-virgin olive oil1 tablespoon Dijon mustard2 cloves garlic, minced, pressed or gratedSalt and freshly ground pepper to taste
Rinse quinoa well in running water to remove any bitterness. Bring a pot of water to the boil and add quinoa. Cover and cook, just simmering for about 25 minutes until the quinoa is cooked. Drain and allow to cool a bit.
Toss chickpeas, quinoa, onion, cucumber, cheese, olives, and cilantro together in a large bowl.
Whisk garlic, lemon, mustard and olive oil together, or shake it all together in a jar. Add a pinch of salt and a few grinds of pepper.
Toss the chickpea and quinoa mixture with the dressing until well-combined. Add salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user KBOONE04.
Toss chickpeas, quinoa, onion, cucumber, cheese, olives, and cilantro together in a large bowl.
Whisk garlic, lemon, mustard and olive oil together, or shake it all together in a jar. Add a pinch of salt and a few grinds of pepper.
Toss the chickpea and quinoa mixture with the dressing until well-combined. Add salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user KBOONE04.
Nutritional Info Amount Per Serving
- Calories: 207.2
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 492.7 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 5.1 g
- Protein: 9.9 g