Name: Mediterranean quinoa and chickpea salad
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (170 g) dry quinoa, rinsed in a fine strainer; 2 cups water, for cooking the quinoa; 1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g); 1 cup (149 g) cherry tomatoes, halved; ½ cucumber (about 150 g), diced; ½ cup (80 g) diced red onion; 3 tbsp (25 g) sliced ripe olives; ¼ cup (37 g) crumbled feta; 3 cups (90 g) baby spinach, chopped; ½ cup (30 g) chopped fresh parsley; 1 oz (28 g, about 14 halves) walnuts, toasted and chopped; 2 tbsp olive oil; 1 lemon, juiced (about 3 tbsp, 48 g); 1 tbsp red wine vinegar; 1 tsp garlic powder; 1 tsp dried oregano; ¼ tsp black pepper; ½ tsp salt

Ingredients

0 of 18

1 cup dry quinoa, rinsed in a fine strainer
2 cups water, for cooking the quinoa
1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g)
1 cup cherry tomatoes, halved
½ cucumber, diced
½ cup diced red onion
3 tbsp sliced ripe olives
¼ cup crumbled feta
3 cups baby spinach, chopped
½ cup chopped fresh parsley
1 oz (28 g, about 14 halves) walnuts, toasted and chopped
2 tbsp olive oil
1 lemon, juiced (about 3 tbsp, 48 g)
1 tbsp red wine vinegar
1 tsp garlic powder
1 tsp dried oregano
¼ tsp black pepper
½ tsp salt

Method

Nutrition

Estimated

Per bowl (about 2¼ cups) · serving size 1 of 4

Calories431

Total fat	18.6 g
Saturated fat	3.3 g
Sodium	477 mg
Total carbohydrate	53.5 g
Dietary fiber	10.2 g
Total sugars	at least 6.1 g (1 row carries no value)
Protein	15.8 g

Share

Print view Save to an app All recipes

asharedpalate.com · asharedpalate.com/quinoa-salad