Quinoa and chickpea salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 357.0
- Total Fat: 12.9 g
- Cholesterol: 0.0 mg
- Sodium: 440.2 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 8.5 g
- Protein: 10.9 g
View full nutritional breakdown of Quinoa and chickpea salad calories by ingredient
Introduction
Healthy and nutritious salad that keeps you full Healthy and nutritious salad that keeps you fullNumber of Servings: 4
Ingredients
-
4 serving great value organic white quinoa (1/4 c dry)
2 serving Bushs garbanzo beans 1/2 cup (by HEADSTRONG)
2 serving Red Bell Pepper (one medium pepper)
1 serving Small Tomatoes
.5 serving english cucumber - 1 whole (by TINAT51796)
0.25 cup Cranberries, dried, sweetened (craisins)
4 serving Kalamata Purple Olives (5 olives per serving) (by SEPLIBRA)
Dressig:
6 tsp Lemon Juice 'Real Lemon' 100% juice
2 1tsp Olive Oil
8 serving Garlic, cooked (1 clove / serving)
1 tbsp Tahini
1 tsp Soy Sauce
.25 tbsp Balsamic Vinegar
Directions
Pre-heat the oven to 200 C/390 F. Cut the top off the head of garlic, and place it on a baking sheet. Drizzle with a bit of olive oil and roast for 15-20 minutes, or until golden and fragrant.
Meanwhile, add the cut veggies, cooked quinoa, chickpeas, and cranberries in a large bowl.
Mash the roasted garlic in a small bowl with a fork, add the rest of the dressing ingredients. Stir to combine.
Pour dressing over the salad and toss to combine. Top with the toasted almonds and enjoy!
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KCHAUVIN9.
Meanwhile, add the cut veggies, cooked quinoa, chickpeas, and cranberries in a large bowl.
Mash the roasted garlic in a small bowl with a fork, add the rest of the dressing ingredients. Stir to combine.
Pour dressing over the salad and toss to combine. Top with the toasted almonds and enjoy!
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KCHAUVIN9.