CHICKPEA POMEGRANATE QUINOA SALAD
Serving: 4 Prep time: 10 minutes Cook time: 0 Minutes
Estimated nutrition per serving:
Calories 277.7kcal
Total Fat 14.03g
Carbs 31.57g
Sugars 4.72g
Protein 8.27g
Sodium 303.5mg
Fiber 7.62g
Ingredients:
- 1 can (15 ounces) chickpeas, well rinsed and drained
- 1 cup cooked quinoa
- 1 cup English cucumber, chopped
- 1/2 cup pomegranate arils
- 1/4 cup parsley, finely chopped
- 1/2 cup red onion, chopped
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 2 teaspoon dried oregano
INSTRUCTIONS
1. To make the chickpea quinoa salad: In a large salad bowl, toss together chickpeas, cooked quinoa, cucumber, red onion, and pomegranate seeds.
2. Make the dressing: Add olive oil, lemon juice, red wine vinegar, and oregano to a mason jar and shake vigorously until combined.
3. Season the salad with a sprinkle of salt and pepper. When ready to eat the chickpea quinoa salad: add the dressing, stir together, and enjoy!
This chickpea quinoa salad holds up very well in the refrigerator, about 4 days, depending on the freshness of your ingredients. If you plan to make this salad ahead and eat it throughout the week, just keep the dressing separate and add it just before serving.