From Cookie and Kate
Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing
- Time
- 35 min
- Makes
- 4
- Ingredients
- 15
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Ingredients
- 1 cup quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 1 ½ cups roughly chopped baby spinach
- ½ cup chopped fresh flat-leaf parsley
- ½ cup chopped fresh cilantro (or additional parsley)
- ⅓ cup chopped green onion (green parts only)
- ⅓ cup crumbled feta
- ⅓ cup toasted pepitas (hulled pumpkin seeds)
- ¼ cup olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 2 tablespoons tahini
- 1 large clove garlic, pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Nutrition · per serving
- Calories
- 467 kcal
- Fat
- 26.1 g
- Fiber
- 9 g
- Sugar
- 3.5 g
- Sodium
- 522.8 mg
- Protein
- 15.2 g
- Trans fat
- 0 g
- Cholesterol
- 11 mg
- Carbohydrate
- 46.7 g
- Saturated fat
- 5.1 g
As published by Cookie and Kate.
The method
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