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Mediterranean Chickpea And Quinoa Summer Salad.

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Ingredients
  Cooked red quinoa 2 Cup (32 tbs)
  Canned garbanzo beans 16 Ounce, drained (1 Can)
  Cooked quinoa 2 Cup (32 tbs) (Red Quinoa)
  Garbanzo beans 1 Can (10 oz), drained
  White onions 1⁄2 Cup (8 tbs), sliced
  Mint leaves 15 Gram (One Handful)
  Olive oil 3 Tablespoon
  Lemon juice 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
Directions

MAKING
1. Cook quinoa as you would rice or according to box directions and let cool.
2. In a bowl add all ingredients and mix thoroughly.

SERVING
3. Serve with chicken, fish or steak. This salad is full of protein and fiber and is very healthy.
4. This salad can be stored in a container and served the next day as well and will still taste good.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Side Dish
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer, Everyday, Healthy
Restriction: 
Vegan, Vegetarian
Ingredient: 
Quinoa
Cook Time: 
25 Minutes
This healthy yet delicious chickpea and quinoa salad is a great alternative to your traditional and boring leafy green salad. The quinoa serves as a great base for the flavorful vinaigrette and protein filled garbanzo beans. Since quinoa is gluten free, this dish makes the perfect side dish for those who do not eat other grains.

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Average: 4 (3 votes)