Well Plated · by Erin Clarke★ 4.8 (25)
Quinoa Chickpea Salad
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 15%
CARBS 25G31% OF CAL
6G FIBER0G ADDED4G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 22G63% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining protein-rich quinoa and chickpeas with almonds and fresh herbs in a bright lemon dressing. Filling and nutritious, works as a light lunch or side dish.
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View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup uncooked quinoa
- 16 scallions ((about 2 bunches, hairy ends removed))
- 1/3 cup extra-virgin olive oil (plus 2 tablespoons, divided)
- 3/4 teaspoon kosher salt, (divided)
- 1/2 teaspoon ground black pepper (divided)
- 3 tablespoons freshly squeezed lemon juice (about 1 small lemon)
- 2 teaspoons Dijon mustard
- 1 can reduced sodium chickpeas ((15 ounces) rinsed and drained)
- 1/3 cup raw almonds (toasted and coarsely chopped)
- 1/3 cup red onion (finely diced)
- 2 tablespoons fresh Italian flat leaf parsley, (chopped )
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 15%
CARBS 25G31% OF CAL
6G FIBER0G ADDED4G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 22G63% OF CAL
4G SAT18G 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
- 10m
- Cook
- 25m
- Sodium
- 356mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.