The Simple Veganista · by Julie | The Simple Veganista★ 5.0
Lemon Quinoa & Chickpea Salad
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 35%
CARBS 77G75% OF CAL
14G FIBER0G ADDED0G INTRINSIC49G OTHER14G TOTAL SUGAR
FAT 6G14% OF CAL
0G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, well-balanced salad of fluffy quinoa, chickpeas, and fresh vegetables tossed in a bright lemon dressing. Works as a refreshing main or side dish.
mainamericansaladbowlbeans🥘 pressure cooker🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup dry quinoa (I used tri-color)
- 1 3/4 cup water
- 1 teaspoon garlic powder
- 1 1/2 cups cooked or 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
- 1 1/2 cups cucumber, quartered and thinly sliced
- 1 red or yellow bell pepper (about 1 cup), diced
- 1 cup grape tomatoes, sliced in half
- 3/4 cup carrots, diced small
- 1/2 cup scallions, thinly sliced
- 1/2 – 1 cup parsley, chopped
- 2 – 3 juicy lemons (about 1/4 – 1/3 cup), juice of
- red pepper flakes, optional
- mineral salt & fresh cracked pepper, to taste
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 35%
CARBS 77G75% OF CAL
14G FIBER0G ADDED0G INTRINSIC49G OTHER14G TOTAL SUGAR
FAT 6G14% OF CAL
0G SAT6G 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
- 25m
- Sodium
- 48mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 815mg
- Calcium
- 135mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 48MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.