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Quinoa and Chickpea Salad with Vegetables

Love salads? Give this fun quinoa and chickpea salad a try. It comes out hearty and surprisingly delicious. Cook it up and experiment!

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Quinoa and chickpea salad with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 8 g
Fats 16 % 7 g
Carbohydrates 67 % 30 g
223 kcal
GI: 100 / 0 / 0
  • Soak the chickpeas and cook them according to the package directions. Rinse the quinoa well, add water at a 1:2 ratio, and cook for 15 minutes. Season with salt and pepper 5 minutes before it's done. Let everything cool. Cut the avocado, bell pepper, and tomatoes into large pieces. Put it all in a salad bowl, drizzle with olive oil, and toss. Add spices to taste, if you like. The salad is ready — dig in and enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Avocado - 208  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g
  • Quinoa - 368  kcal/100g

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