Quinoa Chickpea Salad Recipe
A delightful and fresh salad as a main dish or to accompany any meat or fish or other protein.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Recipes
Cuisine: Middle Eastern
Servings: 5 servings
Calories: 309kcal
Salad
- 1 C dry quinoa any variety
- 1 C cooked chickpeas
- 1 C grated carrot one large
- 1 C red onion ¼ large onion, minced
- ½ bunch kale
- 1 tablespoon olive oil
Dressing
- ½ C fresh cilantro leaves
- 1 tablespoon fresh oregano leaves
- 4 tablespoon olive oil
- 3 tablespoon lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon sea salt
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.
Serving: 1 | Calories: 309kcal | Carbohydrates: 39g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 141mg | Fiber: 7g | Sugar: 5g