Quinoa Chickpea Salad
This vegan quinoa chickpea salad is filling, refreshing and naturally sweet. It's a low-calorie meal great for cold evenings.
Servings: 5 bowls
Ingredients
Salad
- 1 English cucumber chopped
- 1 cup quinoa cooked
- 2 cups beets cooked and cubed
- 2 cups cherry tomatoes halved
- ½ cup parsley chopped
Chickpeas
- 1 tbsp olive oil
- 1/4 tsp cinnamon
- 1 tsp cumin
- 1 tsp paprika
- ⅛ tsp cayenne
- ½ tsp ginger
- 1 can chickpeas drained and washed
- 1/2 tsp salt
Lemon Dressing
- 1 tsp Dijon mustard
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh lemon juice
- a pinch of salt & black pepper
Instructions
- Chickpeas
- First, heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.
- Add in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.
- Once finished, remove them from the stove and leave them in the pan to cool down.
- Lemon Dressing
- Mix all the ingredients in a separate bowl.
- Salad
- Chop and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.
- Mix all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.
Video
Nutrition
Serving: 1 bowl (11 oz) | Calories: 251kcal | Carbohydrates: 30g | Protein: 6.4g | Fat: 13g | Saturated Fat: 1.8g | Polyunsaturated Fat: 10.5g | Sodium: 483mg | Fiber: 6.1g | Sugar: 12g