Chickpea and Quinoa Salad
A classic protein-rich lunch bowl that is completely plant-based.
Nutrition per serving
Ingredients
- 2 cups cooked quinoa
- 1 can chickpeas, rinsed
- 1 cucumber, chopped
- 1 tbsp lemon juice
Portion guidance
1.5 cups
Step-by-step method
- 1
Combine quinoa and chickpeas.
- 2
Add cucumbers and dressing.
- 3
Mix well and serve.
Smart substitutions
Swap
chickpeas
white beans
Storage & reheating
Keep in fridge for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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