Crispy Vegetable and Quinoa Salad with Chickpeas and Lentils and Spinach and Carrots and Peas

This Crispy Vegetable and Quinoa Salad is a vibrant and nutritious dish, perfect for a healthy midnight snack. Packed with protein-rich chickpeas and lentils, alongside fresh spinach, carrots, and peas, it’s a delightful medley of flavors and textures.

Ingredients

• Quinoa - 150 grams
• Chickpeas (canned) - 1 cup (240 grams), drained and rinsed
• Lentils (cooked) - 1 cup (200 grams)
• Fresh spinach - 2 cups (60 grams), chopped
• Carrots - 1 medium (100 grams), grated
• Frozen peas - 1/2 cup (75 grams)
• Olive oil - 2 tablespoons (30 ml)
• Lemon juice - 2 tablespoons (30 ml)
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons (6 grams), chopped

Steps

1. Rinse the quinoa under cold water and then cook it according to package instructions, usually about 15 minutes in boiling water until fluffy. Drain and set aside.
2. In a large mixing bowl, combine the cooked quinoa, drained chickpeas, cooked lentils, chopped spinach, grated carrots, and frozen peas.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, cumin, salt, black pepper, and paprika until well combined.
4. Pour the dressing over the quinoa and vegetable mixture and toss until everything is evenly coated.
5. Let the salad sit for about 5 minutes to allow the flavors to meld.
6. Serve the salad warm or at room temperature, garnished with chopped fresh parsley.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 54 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from quinoa, chickpeas, and lentils.
• Rich in dietary fiber, promoting digestive health.

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