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SkinnyMS

Quinoa & Chickpea Salad

This nutrient-rich salad is fantastic as both a side or main dish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Salad, Side Dish
Cuisine: Universal
Keyword: Gluten-Free, Quick and Easy, Vegetarian
Servings: 8 people
Calories: 211kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric

Quinoa Salad

  • 1 cup quinoa uncooked, pre-rinsed
  • 1 cup baby peas fresh or frozen (thawed)
  • 1 cup cherry tomatoes halved
  • 15 ounces garbanzo beans can, drained and rinsed
  • 1 cucumber large, sliced into half circles
  • 1 carrot large, peeled and grated on the large holes of a cheese grater
  • 2 tablespoons chives finely chopped
  • 2 tablespoons basil fresh, finely chopped

Vinaigrette

  • 1/4 cup parsley fresh, coarsely chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Instructions

  • 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 the vinaigrette together in a large bowl. Toss in cool quinoa and all other salad ingredients, toss to coat. Refrigerate until ready to serve.
  • Enjoy!

Nutrition

Calories: 211kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 269mg | Fiber: 7g | Sugar: 5g |
SmartPoints (Freestyle): 7
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SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7