Crispy Vegetable and Quinoa Salad with Chickpeas and Spinach

This Crispy Vegetable and Quinoa Salad with Chickpeas and Spinach is a vibrant and nutritious dish, perfect for a healthy midnight snack. It's packed with protein, fiber, and an array of colorful vegetables, making it both satisfying and refreshing.

Ingredients

• Quinoa - 100 grams
• Chickpeas - 200 grams (canned, drained and rinsed)
• Fresh spinach - 100 grams
• Bell pepper (red) - 1 medium, diced
• Carrot - 1 medium, grated
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Rinse the quinoa under cold water and cook it in a pot with 200 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
2. While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper, grate the carrot, dice the cucumber, and finely chop the red onion.
3. In a large mixing bowl, combine the cooked quinoa, chickpeas, spinach, bell pepper, carrot, cucumber, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, black pepper, and paprika.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. Garnish with fresh parsley before serving.

Nutrition

• Calories: 380
• Protein: 14 g
• Carbs: 56 g
• Fiber: 14 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.4 L

Health Benefits

• High in protein and fiber, which aids in digestion and keeps you full longer.
• Rich in vitamins and minerals from a variety of vegetables, supporting overall health and wellness.

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