Description
A refreshing and nutritious salad featuring quinoa, avocado, and chickpeas served over mixed greens.
Ingredients
Scale
- ⅔ cup water
- ⅓ cup quinoa
- ¼ teaspoon kosher salt or other coarse salt
- 1 clove garlic, crushed and peeled
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- ¼ teaspoon ground pepper
- 1 cup rinsed no-salt-added canned chickpeas
- 1 medium carrot, shredded (1/2 cup)
- ½ avocado, diced
- 1 (5 ounce) package prewashed mixed greens, such as spring mix or baby kale-spinach blend (8 cups packed)
Instructions
- Bring water to a boil in a small saucepan.
- Stir in quinoa, reduce heat to low, cover, and simmer until all liquid is absorbed, about 15 minutes.
- Fluff and separate the grains with a fork; let cool for 5 minutes.
- Sprinkle salt over garlic on a cutting board and mash into a paste.
- Scrape garlic into a medium bowl and whisk in lemon zest, lemon juice, oil, and pepper.
- Transfer 3 tablespoons of the dressing to a small bowl and set aside.
- Add chickpeas, carrot, and avocado to the bowl with the remaining dressing; gently toss to combine.
- Let stand for 5 minutes to allow flavors to blend.
- Add the quinoa and gently toss to coat.
- Place greens in a large bowl and toss with the reserved 3 tablespoons dressing.
- Divide greens between 2 plates and top with the quinoa mixture.
Notes
- To make ahead: Prepare quinoa and refrigerate for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Avocado & Chickpea Salad, Quinoa Salad, Healthy Salad