Quinoa & Garbanzo Summer Salad
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 859.1
- Total Fat: 23.1 g
- Cholesterol: 14.7 mg
- Sodium: 831.2 mg
- Total Carbs: 136.9 g
- Dietary Fiber: 19.2 g
- Protein: 30.0 g
View full nutritional breakdown of Quinoa & Garbanzo Summer Salad calories by ingredient
Number of Servings: 3
Ingredients
-
1 1/2 c. diced cucumbers
1 c. diced tomatoes
1 c. diced celery
2 cans garbanzo beans (chickpeas)
2 c. cooked quinoa
4 T extra virgin olive oil
2 T lemon juice
1 clove garlic
1/4 c. chopped basil
1/4 c. feta cheese
Tips
You can adjust using veggies and spices you prefer. This is my favorite version. Prep time depends on how fast you chop...I'm slow.
Directions
Chop veggies (cucumber, tomato & celery) and throw them in a bowl.
Add 2 cans of garbanzo beans (chickpeas)
Add 2 cups of cooked quinoa (I like to cook mine in broth instead of just water)
In a separate, small bowl (I use one with a pouring lip) mix olive oil, lemon juice, garlic and chopped basil.
Pour the dressing on the salad. Toss/stir/shake it up.
It's good right away but even better the next day after the flavors have married. I sprinkle fresh feta on mine right before I dive in. Yum!
Serving Size: makes 3 large meal size servings or 6 smaller snack size
Number of Servings: 3
Recipe submitted by SparkPeople user KARPENMOM.
Add 2 cans of garbanzo beans (chickpeas)
Add 2 cups of cooked quinoa (I like to cook mine in broth instead of just water)
In a separate, small bowl (I use one with a pouring lip) mix olive oil, lemon juice, garlic and chopped basil.
Pour the dressing on the salad. Toss/stir/shake it up.
It's good right away but even better the next day after the flavors have married. I sprinkle fresh feta on mine right before I dive in. Yum!
Serving Size: makes 3 large meal size servings or 6 smaller snack size
Number of Servings: 3
Recipe submitted by SparkPeople user KARPENMOM.