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Herbed Quinoa and Chickpea Salad with Lemon

Best Herbed Quinoa and Chickpea Salad with Lemon Bliss

This Herbed Quinoa and Chickpea Salad with Lemon is a delightful blend of flavors and textures, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa rinsed
  • 2 cups water for cooking quinoa
  • 1 can chickpeas rinsed
  • ½ cup pumpkin seeds (pepitas) toasted
  • 2 cups baby spinach
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onions sliced
  • ½ cup feta cheese crumbled, optional
For the Dressing
  • ¼ cup olive oil
  • 3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons tahini
  • 2 cloves garlic minced
  • sea salt to taste
  • pepper to taste

Equipment

  • Fine-Mesh Strainer
  • saucepan
  • skillet
  • medium bowl
  • large mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cold water, cook, and let sit covered after fluffing.
  2. Toast pumpkin seeds in a skillet over medium heat for about 5 minutes.
  3. Whisk together olive oil, lemon juice, tahini, and minced garlic, seasoning to taste.
  4. In a bowl, combine quinoa, pumpkin seeds, chickpeas, spinach, herbs, and feta if using.
  5. Drizzle dressing over salad, toss gently, adjust seasonings, and serve.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 200mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 30IUVitamin C: 40mgCalcium: 10mgIron: 15mg

Notes

Store in an airtight container for up to 3 days; best served fresh.

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