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Quinoa Chickpea Salad

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Quinoa Chickpea Salad

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Course: Salad
Cuisine: American
Keyword: Quinoa Chickpea Salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 357kcal


  • 1 cup quinoa, uncooked
  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 cup spinach
  • 12 ounce asparagus
  • 1 medium tomato, red
  • 1 medium bell pepper, orange
  • 1 medium pomegranate
  • 3 tablespoon Italian dressing, low fat


  • Cook quinoa as directed on package.
  • Drain and rinse chickpeas, then add to cooked quinoa.
  • Roughly chop spinach, cut asparagus into 1-inch pieces, and chop tomato and pepper. Add all to quinoa.
  • Remove arils (seeds) from pomegranate and add to salad along with 2-3 tablespoons of dressing. Toss well to coat.
  • Serve immediately at room temperature, or cover and place in the refrigerator until chilled.
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Calories: 357kcal | Carbohydrates: 63g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 415mg | Fiber: 13g | Sugar: 13g

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