Choosing Chia · by Jessica Hoffman★ 5.0
Quinoa Chickpea Salad
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 34%
CARBS 65G47% OF CAL
11G FIBER15G SUGAR39G OTHER
FAT 27G43% OF CAL
3G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-rich salad of quinoa, chickpeas, bell peppers, dried cranberries, and almonds tossed in a lemon-Dijon vinaigrette. Nourishing and filling, it holds up well when made ahead for meal prep.
mainamericansaladbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups quinoa, cooked (about 1 cup uncooked)
- 1 cup chickpeas
- 1 bell pepper, chopped
- 1 cup parsley, chopped
- 1/4 cup chopped red onion
- 1/4 cup dried cranberries
- 1/4 cup toasted sliced almonds
- 3 tbsp lemon juice
- 1/3 cup olive oil
- 1 tsp dijon mustard
- 1 small garlic clove, minced
- salt and pepper to taste
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 34%
CARBS 65G47% OF CAL
11G FIBER15G SUGAR39G OTHER
FAT 27G43% OF CAL
3G SAT24G 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
- 15m
- Sodium
- 249mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 692mg
- Calcium
- 92mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 249MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.