Curry Quinoa Chickpea Salad
This curry quinoa chickpea salad is a nutritional powerhouse that combines the earthy goodness of quinoa with the protein-packed punch of chickpeas. Infused with aromatic curry spices and fresh vegetables, each bite delivers a delightful explosion of taste and texture.
Servings: 2
Calories: 494kcal
Ingredients
- ½ cup quinoa dry
- 1 cup water
- 4 to 5 cups mixed baby greens baby spinach, or chopped kale
- ½ onion diced
- ½ bell pepper diced (red, orange, yellow or green)
- 1 garlic clove minced
- 2 tsp yellow curry powder
- 1 15- ounce can chickpeas drained and rinsed (or 1 ½ cups of cooked chickpeas)
- 1 Tbsp fresh lemon or lime juice
- 1 Tbsp fresh cilantro or parsley, chopped
- ½ avocado sliced
- 1 Tbsp pumpkin seeds
- Salt and pepper to taste
Instructions
- Place quinoa and water into a small pot. Bring to a boil. Reduce heat to low, cover, and simmer until all the water is absorbed—about 10 minutes. Remove from heat, let sit and fluff with a fork.
- Dry sauté onion, bell pepper, and garlic for 2–4 minutes, adding a dash of water if they stick to the pan.
- Stir in curry powder, then the cooked quinoa and chickpeas. Turn off heat and salt and pepper to taste.
- Prepare a large bowl or plate of mixed baby greens, baby spinach, or chopped kale. Pile it high!
- Add the warmed (or chilled) chickpea and quinoa mixture to the salad greens, and dress with fresh lemon (or lime) juice. Top with fresh herbs, sliced avocado, and pumpkin seeds.
- Optional: If you want it more "saucy," add Tahini Lemon Garlic Dressing or Oil Free Balsamic Dressing
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Can opener (for canned chickpeas)
- Skillet
- Cooking spoon
Nutrition
Calories: 494kcal | Carbohydrates: 70g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 628mg | Potassium: 1116mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1987IU | Vitamin C: 68mg | Calcium: 138mg | Iron: 7mg
