Quinoa and Chickpea Salad
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This easy Quinoa and Chickpea Salad is colourful, fresh, and packed with protein, fibre,
and antioxidants.
Are you looking for a simple and nutritious salad that will quickly become your favourite? Look no further, this Quinoa and Chickpea Salad is light, refreshing, and full of flavour. You can quickly toss this salad together, especially if you have meal prepped and have a batch of quinoa on hand. The variety of ingredients offer great flavour and texture.
Tips:
- When you are doing your meal prep, make a batch of quinoa that you can easily throw into salads and soups along with your chopped veggies and various protein sources.
- My preferred quinoa cooking method is to replace the water with vegetable or chicken broth for more flavour.
Each ingredient packs plenty of nutrients and antioxidants.
Quinoa – is a complete protein, containing all 9 essential amino acids that our body cannot make. Amino acids are the building blocks of protein and necessary for a multitude of bodily functions. 1 cup of quinoa is only 222 calories and eight grams of protein, perfect addition to a healthy meal. Quinoa is also rich in many vitamins and minerals, such as zinc, magnesium, iron, and folate.
Chickpeas – great source of plant-based protein. Chickpeas provide nearly 20 grams of protein in a ½-cup serving and 5 grams of dietary fibre. Chickpeas also are a source of folate, iron, vitamin C and phosphorus.
Tomatoes – a great source of vitamin C, potassium, folate, and vitamin K. Rich in antioxidants, especially lycopene, which research is suggesting may reduce cancer.
Cucumber – rich in fibre and full of water, which is great for hydration. Cucumbers contain vitamin C and K. Vitamin K helps blood to clot.
Parsley – powerful natural diuretic and can help reduce bloating and blood pressure. Parsley is loaded with vitamin K, which has been linked to bone health.
This delicious Quinoa and Chickpea salad is vegan, dairy free, gluten free and low in calorie, perfect for any gathering. You can eat it by itself for a meal or as a side-dish. It packs well for lunch on the go and is part of a healthy weight conscious lifestyle.
Give it a try and let me know how you like it in the comments.
Quinoa & Chickpea Salad
Ingredients
- ¾ cup (130g) quinoa, uncooked
- 1 x 14 oz. (400g) can chickpeas, drained
- 2 medium tomatoes, diced
- 1 small cucumber, diced
- 1 cup (60g) parsley, chopped
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
- salt & pepper
Instructions
- Cook the quinoa according to the instructions on packaging. Once
cooked, drain and set aside - In a large bowl, mix the cooked quinoa, chickpeas, tomatoes, cucumber,
parsley, oil, and vinegar. Season to taste with salt and pepper and place in the refrigerator to chill. Best served chilled. - Store refrigerated in an air-tight container for up to 2-3 days.
Nutrition Information:
Amount Per Serving: Calories: 334Protein: 11g
