Spicy Quinoa and Chickpea Salad
Who doesn’t love adding to their quinoa recipe arsenal? This salad is a great way to do so. Quinoa and chickpeas are complemented by poblano peppers, pine nuts, and sun-dried tomatoes in this summer salad recipe. It’s loaded with nutrients and flavor. This versatile dish can be eaten as a meal or a side.
Each serving is 333 calories.
Check out nutritional information at the bottom of this page.
|Total Time:||50 minutes|
|Prep Time:||30 minutes|
|Cook time:||20 minutes|
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- 1 cup quinoa
- 2 cups water
- 16 ounce can garbanzo beans, drained and rinsed
- 6 green onions, sliced
- 3.5 ounces sun-dried tomatoes, julienned
- 1 cucumber, diced
- 1 poblano pepper, diced
- 1 teaspoon lime zest
- 1/2 cup pine nuts, lightly toasted
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 3 teaspoons lime juice
- 2 cloves garlic, minced
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly ground black pepper
- Salt, to taste
- Add quinoa and water to a pot and bring to a boil. Lower heat to low and cover pot. Cook 10 minutes. Turn heat off but leave pot on burner for an additional 5-10 minutes, or until water has been absorbed.
- In a bowl, combine quinoa, beans, onions, tomatoes, cucumber, poblano, lime zest, and pine nuts.
- In a separate bowl, stir together olive oil, champagne vinegar, lime juice, garlic, cardamom, pepper, and salt.
- Pour oil mixture over quinoa mixture and stir.
- Refrigerate for an hour, or until served.
- Vegetarian and vegan!
Click here for nutritional information.
|Servings per batch 6|
|Amount Per Serving|
|Calories 333||Calories from Fat 126 (38%)|
|% Daily Value *|
|Total Fat 14g||21%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 6g|
|Polyunsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 8g||32%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|