Searching for a salad as satisfying as it is delicious? Look no further! This wholesome, vegetarian-friendly Quinoa & Chickpea Salad spotlights quinoa and chickpeas, two superfoods that carry a boatload of health benefits. Yummy ingredients like chewy peas, juicy cherry tomatoes, fresh cucumber slices, and a grated carrot accompany the nutrient-rich salad base. This veggie blend is then dressed with a light and tangy vinaigrette – a fabulous finish to a colorful dish.
This Quinoa & Chickpea Salad makes a scrumptious side dish to any meal, but can also stand alone as a super substantial lunch. Quinoa and chickpeas pack in a great source of fiber and protein, essential nutrients that help you feel full for hours while stabilizing blood sugar levels and curbing cravings. This quick and easy recipe is a no-brainer!
Yields: 8 servings | Calories: 211 | Total Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 269mg | Carbohydrates: 32g | Fiber: 7g | Sugar: 5g | Protein: 8g | SmartPoints (Freestyle): 7
- 1 cup uncooked quinoa, pre-rinsed
- 1 cup fresh or frozen baby peas, thawed
- 1 cup cherry tomatoes, halved
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 large cucumber, sliced into half circles
- 1 large carrot, peeled and grated on the large holes of a cheese grater
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped fresh basil
- 1/4 cup coarsely chopped fresh parsley
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- In a medium pot, add water and quinoa, bring to a boil over medium-high heat. Reduce heat to a low-boil, cover and cook 15 minutes or until water is absorbed. Allow quinoa to cool.
- Whisk all ingredients for vinaigrette together in a large bowl. Toss in cool quinoa and all other salad ingredients, toss to coat. Refrigerate until ready to serve.
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