Chickpea Quinoa Salad

Containing 388 kcal and 15g of protein, this recipe provides long-lasting satiety due to its high fiber content.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 90g cooked quinoa · 108 kcal in the whole recipe
• 100g boiled chickpeas · 164 kcal in the whole recipe
• 1 cucumber · 16 kcal in the whole recipe
• 40g pomegranate seeds · 33 kcal in the whole recipe
• A handful of parsley · 5 kcal in the whole recipe
• 1.5 tsp olive oil · 62 kcal in the whole recipe
• Lemon juice, salt

Method

1. Required equipment: A medium mixing bowl, a cutting board, and a knife.

   

2. Set the cooked quinoa aside to cool down.

   

3. Wash the cucumber and chop it into small cubes without peeling the skin.

   

4. Finely chop the parsley.

   

5. Empty the cooled quinoa and boiled chickpeas into the mixing bowl.

   

6. Add the chopped cucumbers, pomegranate seeds, and parsley to the bowl.

   

7. Drizzle the olive oil and lemon juice over the mixture.

   

8. Sprinkle a pinch of salt according to your taste.

   

9. Mix all ingredients with a spoon until they are well combined.

   

10. Know the salad is ready when all ingredients are thoroughly coated with the dressing.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.