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:

Quickview
218k Calories
5g Protein
12g Total Fat
20g Carbs
13% Health Score
Limit These
Calories
218k
11%

Fat
12g
20%

  Saturated Fat
1g
10%

Carbohydrates
20g
7%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
523mg
23%

Get Enough Of These
Protein
5g
11%

Manganese
0.87mg
44%

Vitamin B6
0.43mg
22%

Fiber
4g
20%

Phosphorus
126mg
13%

Magnesium
50mg
13%

Copper
0.21mg
11%

Folate
41µg
10%

Vitamin C
8mg
10%

Iron
1mg
10%

Potassium
298mg
9%

Vitamin E
1mg
7%

Vitamin K
7µg
7%

Vitamin B1
0.1mg
7%

Zinc
0.98mg
7%

Vitamin A
307IU
6%

Selenium
4µg
6%

Calcium
48mg
5%

Vitamin B2
0.06mg
4%

Vitamin B5
0.33mg
3%

Vitamin B3
0.46mg
2%

covered percent of daily need
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