Eating Bird Food · by Brittany Mullins★ 4.2 (32)
Quinoa Chickpea Salad
NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 25%
CARBS 49G58% OF CAL
10G FIBER0G ADDED7G INTRINSIC32G OTHER7G TOTAL SUGAR
FAT 11G29% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty salad combining quinoa, chickpeas, and fresh vegetables in a balsamic vinaigrette with cheese. Filling grain bowl for meal prep or light lunch.
mainamericansaladbeansgluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 cups cooked quinoa
- 1 15 oz can chickpeas (drained and rinsed)
- 1 cup chopped cucumbers
- 1 cup quartered cherry tomatoes
- ½ cup chopped red or yellow bell pepper
- ½ cup chopped carrots
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- 2 Tablespoons olive oil
- 1 Tablespoon red wine or white balsamic vinegar
- 2-3 Tablespoons feta cheese
- ½ teaspoon fresh ground pepper
- ¼ teaspoon sea salt
At a glance
PER SERVING · TIME 20M
CAL 17%·PRO 25%
CARBS 49G58% OF CAL
10G FIBER0G ADDED7G INTRINSIC32G OTHER7G TOTAL SUGAR
FAT 11G29% OF CAL
2G SAT9G 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
- 20m
- Sodium
- 254mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 510mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.