quinoa-chickpea-salad

Quinoa and Chickpea Salad

Total time: 30 minutes

Serves 4

6.6 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 cup - Quinoa, cooked

1 cup - Chickpeas, canned, rinsed and drained

1 cup - Red cabbage, shredded

1 cup - Baby spinach

½ cup - Carrot, grated

¼ cup - Sunflower seeds

¼ cup - Cranberries, dried

¼ cup - Olive oil

2 tb - Apple cider vinegar

1 tb - Dijon mustard

¼ tsp - Salt

¼ tsp - Black pepper

UTENSILS

Large bowl, Small bowl, Chopping board, Knife

INSTRUCTIONS

1. In a large bowl, combine the quinoa, chickpeas, cabbage, spinach and carrots.

2. In a small bowl, whisk together the oil, apple cider vinegar, Dijon mustard, salt and pepper.

3. Pour the dressing over the salad and toss until well-mixed.

4. Top with the sunflower seeds and dried cranberries before serving.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 182g

Energy (kcal)

161.0

Carbs (g)

22.1

Proteins (g)

6.3

Fats (g)

3.6

Fibre (g)

6.6