Quinoa Chickpea Salad
View original ↗
Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (13)

Quinoa Chickpea Salad

NUTRITION · PER SERVING28M COOK
CAL 13%·PRO 16%
CARBS 33G49% OF CAL
8G FIBER0G ADDED5G INTRINSIC20G OTHER5G TOTAL SUGAR
FAT 13G42% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of quinoa and chickpeas with fresh vegetables, avocado, and a cilantro lime dressing. Quick to assemble and naturally plant-based.

mainmediterraneansaladgrain bowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Peas and Crayons →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 cup dry quinoa
  • 1.5 cups water
  • salt and pepper to taste
  • 1 can chickpeas (15 oz (drained and rinsed))
  • 2 cups chopped bell pepper ((any color))
  • 1-2 cups chopped tomatoes
  • 1 avocado
  • ¼-½ cup finely chopped red onion
  • chopped fresh cilantro (for topping, to taste)
  • 1/4 cup fresh squeezed lime juice
  • 3-4 TBSP avocado oil or light olive oil
  • 1 TBSP red wine vinegar (or white wine vinegar)
  • 1 clove garlic ((peeled, smashed, and minced))
  • 3-4 TBSP chopped cilantro leaves
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground cumin
PREP
15M
SODIUM
215MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.