Cookie and Kate · by Cookie and Kate★ 4.9
Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing
NUTRITION · PER SERVING35M COOK
CAL 29%·PRO 44%
CARBS 59G41% OF CAL
12G FIBER0G ADDED6G INTRINSIC41G OTHER6G TOTAL SUGAR
FAT 31G48% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad built on quinoa and chickpeas with lemon-tahini dressing, herbs, spinach, and feta. Bright, protein-rich, and satisfying as a light meal or side dish.
mainmediterraneansaladbeans🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 1/2 cups roughly chopped baby spinach
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh cilantro (or additional parsley)
- ⅓ cup chopped green onion (green parts only)
- ⅓ cup crumbled feta
- ⅓ cup toasted pepitas (hulled pumpkin seeds)
- 1/4 cup olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 2 tablespoons tahini
- 1 large clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 35M
CAL 29%·PRO 44%
CARBS 59G41% OF CAL
12G FIBER0G ADDED6G INTRINSIC41G OTHER6G TOTAL SUGAR
FAT 31G48% OF CAL
6G SAT25G 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
- 15m
- Cook
- 20m
- Sodium
- 769mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1014mg
- Calcium
- 217mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 769MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.