Smashed Chickpea & Quinoa Salad
The recipe Smashed Chickpea & Quinoa Salad can be made in approximately 10 minutes. This salad has 218 calories, 6g of protein, and 13g of fat per serving. For 69 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have juice of lemon, olive oil, sriracha sauce, and a few other ingredients on hand, you can make it. 75 people were glad they tried this recipe. It is brought to you by Queen of Quinoa. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 72%, this dish is solid. Try Smashed Chickpea, Avocado + Quinoa Lettuce Wraps, Smashed Chickpea Salad, and Smashed Chickpea & Avocado Salad Sandwich for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
1 (15 oz) can chickpeas
1 cup cooked quinoa
1/2 a cucumber, diced
1 - 2 teaspoons dried dill
Juice of 1 lemon
2 tablespoons mustard
2 tablespoons olive oil
1/2 medium onion, diced
Salt & pepper to taste
1 teaspoon Sriracha sauce (optional)
1 large tomato, diced
1/4 cup vegan mayonnaise
Equipment:
potato masher
bowl
whisk
Cooking instruction summary:
Rinse and drain chickpeas and add to a large bowl. Using a potato masher or fork, mash chickpeas until mostly crushed but still some beans remain intact. Add quinoa, tomato, cucumber, and onion and set aside.In a small bowl, whisk together the mayonnaise, oil, mustard, sriracha, lemon juice and spices. Pour over salad and stir until all ingredients are coated. Taste and adjust seasonings. Serve immediately or chill in fridge for 1 - 2 hours. Salad can be made 1 - 2 days ahead of time (or can be used as leftovers).
Step by step:
1. Rinse and drain chickpeas and add to a large bowl. Using a potato masher or fork, mash chickpeas until mostly crushed but still some beans remain intact.
2. Add quinoa, tomato, cucumber, and onion and set aside.In a small bowl, whisk together the mayonnaise, oil, mustard, sriracha, lemon juice and spices.
3. Pour over salad and stir until all ingredients are coated. Taste and adjust seasonings.
4. Serve immediately or chill in fridge for 1 - 2 hours. Salad can be made 1 - 2 days ahead of time (or can be used as leftovers).
Nutrition Information:
covered percent of daily need
