Running on Real Food · by Deryn Macey★ 5.0 (8)
Curried Chickpea Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 27%
CARBS 63G62% OF CAL
9G FIBER0G ADDED0G INTRINSIC37G OTHER17G TOTAL SUGAR
FAT 12G28% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of quinoa and chickpeas with cranberries and fresh vegetables, dressed in curried tahini vinaigrette. Nutritious and flavorful for a light meal or side.
mainamericansaladgrain bowlbeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup rinsed quinoa
- 2 cups water or 1 cup water and 1 cup vegetable broth
- 15 oz. can chickpeas (drained and rinsed (1.5 cups, 255 g))
- 1/4 cup dried cranberries (35 g)
- 1 green bell pepper (seeds removed and diced)
- 1 medium carrot (peeled and finely grated)
- 1/2 cup thinly sliced green onion (40 g)
- 1/4 cup tahini (60 g)
- 2 tbsp lemon juice (30 mL)
- 2 tsp madras curry powder
- 2 tbsp maple syrup (30 mL)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 27%
CARBS 63G62% OF CAL
9G FIBER0G ADDED0G INTRINSIC37G OTHER17G TOTAL SUGAR
FAT 12G28% OF CAL
2G SAT11G 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
- 10m
- Cook
- 20m
- Sodium
- 549mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 511mg
- Calcium
- 95mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 549MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.