Gluten Free Quinoa and Chickpea Salad with Dijon Dressing
Looking for a protein-packed salad? It’s right here! This Quinoa Avocado Chickpea Salad is all you need for a filling lunch.
Servings: 4
Calories: 230kcal
Equipment
- whisk
- salad bowl
Ingredients
- 1 cup quinoa, cooked
- ½ cup chickpeas, cooked
- 5 cherry tomatoes, sliced
- ¼ red onion, chopped
- 1 ripe avocado, chopped
- 1 Tbsp fresh parsley, chopped
Dijon Dressing
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- 1 Tbsp extra virgin olive oil
- salt, to taste
Instructions
- Combine quinoa, chickpeas, cherry tomatoes, red onion, avocado, and fresh parsley.1 cup quinoa,, ½ cup chickpeas,, 5 cherry tomatoes,, ¼ red onion,, 1 ripe avocado,, 1 Tbsp fresh parsley,
- Dressing: Whisk together Dijon mustard, lemon juice, and extra-virgin olive oil. Stir in with quinoa and add salt to your taste.2 tsp Dijon mustard, 1 tsp lemon juice, 1 Tbsp extra virgin olive oil, salt,
Notes
- Store quinoa salad in fridge in an airtight container in the fridge for up to 3 days.
- Best to not add the dressing until serving.
Nutrition
Calories: 230kcal | Carbohydrates: 35g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 34mg | Potassium: 367mg | Fiber: 5g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 3mg