Oh My Veggies · by Nicole★ 5.0 (1)
Chickpea Quinoa Salad With Pumpkin
NUTRITION · PER SERVING25M COOK
CAL 35%·PRO 50%
CARBS 112G64% OF CAL
25G FIBER6G ADDED23G INTRINSIC58G OTHER29G TOTAL SUGAR
FAT 21G27% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan salad combining quinoa, chickpeas, roasted pumpkin, carrots, and other vegetables with a balsamic vinaigrette. High in protein and easy to prepare, it's filling as a main course.
mainsaladgrain bowlbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 550 g pumpkin ((about 500g/18oz), cubed)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp maple syrup
- 1/2 cup quinoa (dry)
- 1.5 cups chickpeas (cooked)
- 1 large carrot (ribboned*)
- 1 medium red onion (chopped)
- 1/2 cup green peas
- 1 medium avocado (mashed)
- 1 tbsp balsamic vinegar
- 1 clove garlic (minced)
- 2-3 tbsp chopped walnuts (optional, to garnish)
At a glance
PER SERVING · TIME 25M
CAL 35%·PRO 50%
CARBS 112G64% OF CAL
25G FIBER6G ADDED23G INTRINSIC58G OTHER29G TOTAL SUGAR
FAT 21G27% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 615mg
- Total sugar
- 29g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2362mg
- Calcium
- 192mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.