Quinoa Chickpea & Feta Salad With Lemon Viniagrette Dressing
Created by KittenCal on December 8, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #16282
Ingredients
- 1 cup quinoa (dry)
- 2 cups water
- 1 can (14 ounce) garbanzo beans (drained)
- 1/2 cup roasted red peppers (sliced into strips)
- 1/3 cup yellow peppers (roasted then sliced into strips)
- 1 red onion, sliced (small onion, or half a medium onion)
- 1/4 cup chopped cilantro (plus more for garnishing)
- Salt and fresh ground pepper (to taste)
- 1 cup crumbled feta cheese
- FOR LEMON VINAIGRETTE DRESSING
- 1/3 cup olive oil
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3/4 teaspoon fresh thyme leaves (rubbed)
- 1 garlic clove, minced
- Salt and fresh ground pepper, to taste
How to Make
-
Step 1: Blend all the viniagrette ingredients together then chill until ready to use
-
Step 2: Place the quinoa and water in a pot and cook according to the instructions on the pack, about 15 minutes. Let cool in the fridge.
-
Step 3: Once the quinoa is cool, transfer it to a large mixing bowl.
-
Step 4: Add the garbanzo beans, roasted peppers, onion, cilantro and feta.
-
Step 5: Gently toss together then start to add the dressing.
-
Step 6: Once the dressing has been added toss again and transfer to a serving bowl.
-
Step 7: Season with salt and pepper to taste.
-
Step 8: Add some more cilantro or feta to garnish.
-
Step 9: Serve at once or keep in the fridge until ready to use.
Nutritional Facts
- Serving Size: 1 (388.1 g)
- Calories 455.7
- Total Fat - 26 g
- Saturated Fat - 6.1 g
- Cholesterol - 15.8 mg
- Sodium - 236.6 mg
- Total Carbohydrate - 41.8 g
- Dietary Fiber - 7 g
- Sugars - 6.8 g
- Protein - 16.6 g
- Calcium - 332.6 mg
- Iron - 3.5 mg
- Vitamin C - 61.4 mg
- Thiamin - 0.3 mg