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

This Crispy Vegetable and Quinoa Salad is a delightful mix of protein-packed chickpeas, lentils, and vibrant vegetables, making it the perfect healthy midnight snack. With its satisfying crunch and hearty flavors, it's both nourishing and energizing for late-night cravings.

Ingredients

• Quinoa - 1 cup (180g)
• Cooked chickpeas - 1 cup (240g)
• Cooked lentils - 1 cup (240g)
• Fresh spinach - 2 cups (60g)
• Carrots, grated - 1 medium (60g)
• Frozen peas - 1/2 cup (75g)
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Garlic powder - 1 teaspoon (5g)
• Cumin - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Pumpkin seeds - 1/4 cup (30g)

Steps

1. Rinse the quinoa under cold water and then cook it according to package instructions, typically about 15 minutes. Once cooked, fluff it with a fork and set aside to cool.
2. In a large bowl, combine the cooked chickpeas, lentils, grated carrots, frozen peas, and fresh spinach.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, cumin, salt, and black pepper to create the dressing.
4. Add the cooked quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine all the ingredients evenly.
5. To serve, top the salad with pumpkin seeds for added crunch and nutrition.

Nutrition

• Calories: 350
• Protein: 17 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and aiding digestion.
• Rich in vitamins and minerals from a variety of vegetables, supporting overall health.

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