High Fiber
Chickpea Quinoa Crunch Salad
A crisp, make-ahead salad combining chickpeas, quinoa, and fresh vegetables in a simple lemon dressing.
- Prep time
- 20 min
- Servings
- 4
Ingredients
- 2 cups (370g) quinoa, cooked
- 1½ cups (246g) chickpeas, cooked
- 1½ cups (178g) cucumber, diced
- 1 cup (149g) red bell pepper, diced
- ¼ cup (40g) red onion, diced
- ¼ cup (15g) fresh parsley, chopped
- 3 tbsp (40.5g) olive oil
- 3 tbsp (45g) fresh lemon juice
- ½ tsp (3g) salt
- ¼ tsp (0.6g) black pepper
Instructions
- 1In a large bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
- 2Add the cooked quinoa, chickpeas, cucumber, red bell pepper, onion, and parsley to the bowl.
- 3Toss well to combine, making sure the dressing coats everything evenly.
- 4Let the salad sit for at least 10 minutes before serving to allow the flavors to meld, or refrigerate for up to 3 days.
Nutrition (per serving)
- Calories
- 326
- Protein
- 10g
- Carbohydrates
- 42g
- Fiber
- 9g
- Sugars
- 7g
- Fat
- 14g
- Saturated fat
- 2g
- Sodium
- 452mg
Nutrition values are calculated from USDA FoodData Central data and are estimates based on listed ingredients. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.
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