Quinoa Chickpea Salad Recipe
A delightful and fresh salad as a main dish or to accompany any meat or fish or other protein.
Servings: 5 servings
Calories: 309kcal
Ingredients
Salad
- 1 C dry quinoa any variety
- 1 C cooked chickpeas
- 1 C grated carrot one large
- 1 C red onion 1/4 large onion, minced
- 1/2 bunch kale
- 1 tbsp olive oil
Dressing
- ½ C fresh cilantro leaves
- 1 tbsp fresh oregano leaves
- 4 tbsp olive oil
- 3 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ¼ tsp sea salt
Instructions
Dressing directions
- Mince cilantro and oregano finely. Whisk with all remaining ingredients with the fresh herbs.
- Cook quinoa according to package directions.
Salad directions
- Mince onion and grate carrot. Wash and dry kale. Remove large stems with a paring knife or by pulling along the stem from the base to the tip.
- Slice kale into thin ¼” strips cross-wise.
- Heat oil in a pan over medium heat. Add chickpeas and cook for 1 minute, stirring frequently.
- Combine cooked quinoa, chickpeas, and prepared vegetables. Toss with dressing.
- Serves well warm or will keep in the fridge for 2-3 days.
Nutrition
Serving: 1 | Calories: 309kcal | Carbohydrates: 39g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 141mg | Fiber: 7g | Sugar: 5g