Food Faith Fitness · by Amelia Mapstone★ 4.5 (2)
Quinoa Chickpea Salad
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 21%
CARBS 42G48% OF CAL
8G FIBER0G ADDED7G INTRINSIC27G OTHER7G TOTAL SUGAR
FAT 16G42% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Mediterranean salad combining cooked quinoa, chickpeas, fresh vegetables, and bright herbs with a lemon-olive oil dressing. Works as a standalone lunch or side dish, and easily made vegan by omitting cheese.
mainmediterraneansaladbowlbeansgluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup quinoa (uncooked)
- Water as needed (for cooking quinoa)
- 1 can 15 ounces chickpeas (rinsed and drained)
- 1 medium cucumber (diced)
- 1 small yellow bell pepper (diced)
- 1 small red bell pepper (diced)
- 1/2 cup red onion (finely chopped)
- 1/2 cup fresh parsley (chopped)
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic (minced)
- 1/4 teaspoon dried dill
- 1/2 teaspoon dried oregano
- Kosher salt to taste
- Ground black pepper (to taste)
- Crumbled feta cheese for garnish
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 21%
CARBS 42G48% OF CAL
8G FIBER0G ADDED7G INTRINSIC27G OTHER7G TOTAL SUGAR
FAT 16G42% OF CAL
2G SAT14G 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
- 387mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 468mg
- Calcium
- 82mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 387MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.