Budget Bytes · by Beth Moncel★ 4.7 (57)
Spinach Chickpea and Quinoa Salad
NUTRITION · PER SERVING20M COOK
CAL 23%·PRO 31%
CARBS 68G59% OF CAL
10G FIBER52G OTHER6G TOTAL SUGAR
FAT 15G29% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with cooked quinoa, spinach, cherry tomatoes, chickpeas, and feta in a lemon-oregano dressing. Builds well throughout the week and holds up in the fridge.
mainamericansaladbeansgluten freevegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked quinoa (or other grain) ($0.94)
- 2 Tbsp olive oil ($0.26)
- 1 Tbsp red wine vinegar ($0.10)
- 1/2 Tbsp lemon juice ($0.03)
- 1/2 tsp dried oregano ($0.05)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly cracked black pepper ($0.02)
- 4 cups fresh spinach ($0.80)
- 1 pint grape tomatoes ($1.99)
- 1 15oz. can chickpeas ($0.55)
- 2 oz. feta ($1.50)
At a glance
PER SERVING · TIME 20M
CAL 23%·PRO 31%
CARBS 68G59% OF CAL
10G FIBER52G OTHER6G TOTAL SUGAR
FAT 15G29% OF CAL
3G SAT11G 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
- 5m
- Cook
- 15m
- Sodium
- 642mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 719mg
- Calcium
- 168mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.