CHICKPEA QUINOA SALAD
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| CHICKPEA QUINOA SALAD |
A healthy vegan chickpea quinoa salad with spinach, cucumber, pomegranate, and avocado. This chickpea quinoa salad is a great meal prep lunch.
PREP TIME 10 MINUTESCOOK TIME 15 MINUTESTOTAL TIME 25 MINUTES
INGREDIENTS
- 1 cup quinoa, rinsed
- 5 oz. baby spinach, chopped
- 1 small red onion, peeled and thinly sliced
- 1 small pomegranate, seeds removed
- 2 Persian cucumbers, quartered lengthwise, then sliced
- 1-2 (15 oz.) cans chickpeas, drained
- 1 small bunch Italian parsley, chopped
- 1 recipe Apple Cider Vinaigrette
- 1 avocado
INSTRUCTIONS
- Cook quinoa according to package directions (or see Instant Pot directions in post). Transfer to a bowl and let cool at room temperature or in the refrigerator.
- Place the chopped spinach in a salad bowl. Top with the quinoa, onion, pomegranate arils, cucumber slices, chickpeas, and parsley. Toss to combine.
- Add desired amount of vinaigrette and toss again.
- Slice avocado and add just before eating.
NOTES
- If you don't care for pomegranate, try dried cranberries.
- Other dressing ideas: Oil-Free Balsamic or Lemon Tahini.
Nutrition Information: YIELD: 6
Amount Per Serving: CALORIES: 442
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.
Source:
https://www.yummymummykitchen.com/2018/12/chickpea-quinoa-salad-spinach.html