Quinoa Chickpea Salad
Recipes · Lunch · Recipe, Typed Supps
A make-ahead salad that actually improves after sitting in the fridge for a day.
Allergens and patterns
Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 3/4 cup, dry (150g) Quinoa — One of the few plant foods that’s a complete protein on its own, which is what makes this salad filling despite having no meat.
- 1 can, drained (240g) Chickpeas — Adds more plant protein and a big dose of fibre.
- 1 pepper (100g) Bell Peppers — Crunch and colour, plus vitamin C.
- 1 small cucumber (100g) Cucumber — Keeps the salad fresh and light against the heavier quinoa and chickpeas.
- a small block, crumbled (60g) Feta Cheese — A little goes a long way — sharp, salty, and adds calcium.
- 1.5 tbsp Olive Oil — The dressing base, and helps you absorb the fat-soluble vitamins from the vegetables.
- 1/2 lemon, juiced Lemon — Brightens the whole dish and balances the richness of the feta.
- a small handful, chopped (10g) Parsley — Fresh, slightly peppery lift that keeps the salad from tasting flat.
Nutrition per serving
- Calories: 405.5 kcal
- Protein: 17.7g
- Carbohydrate: 31.2g
- of which sugars: 4.1g
- Fat: 20.1g
- of which saturated: 5.9g
- Fibre: 14.2g
- Sodium: 354.4mg
Method
- Cook the quinoa according to package directions, then let it cool.
- Combine the cooled quinoa, chickpeas, bell pepper, and cucumber in a large bowl.
- Whisk the olive oil and lemon juice together and pour over the salad.
- Toss well, then top with crumbled feta and chopped parsley.
Nutrients it supplies
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