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HIGH-PROTEIN CHICKPEA QUINOA SALAD


Ingredients: Makes 3 ~ double recipe for 6 days of meal prep

2 cans chickpeas(15 oz), drained & rinsed

1/2 tsp paprika

1 tsp garlic powder

3 1/2 tbsp olive oil

1/2 cup dry quinoa

12 cherry tomatoes

1 lemon juiced

1 cucumber diced (about 3 cups)

3/4 cup diced red onion

3 tbsp tablespoon hemp seeds or hearts

1 cup chopped fresh cilantro

Salt

Pepper


Instructions:

1.Roast the chickpeas:: Preheat the oven to 425ºF. Rub the chickpeas between layers of a kitchen or paper towel to dry. Transfer them to a large bowl. Add paprika, garlic powder, salt & 1/2 tbsp olive oil. Toss until evenly coated. Place them on a large rimmed baking sheet in a single layer. Roast for 15 minutes. Change the oven setting to broil and cook for about 3 minutes more, or until crispy.

2.Cook the quinoa according to the directions Set aside for 5 minutes to cool.

3. Cut tomatoes and cucumber. Add a generous dash of salt and toss until evenly coated. Set aside.

4.Make jars: Place 3 mason jars in a row. To each jar, add 1 tbsp olive oil, 1/3 of the lemon juice, salt and pepper to taste,, 1 cup cucumber, 4 cherry tomatoes, 1/4 cup red onion, 1 cup chickpeas, 1/3 cup quinoa, 1 tbsp hemp seeds , and ⅓ cup cilantro. Cover and refrigerate up to 5 days.

5.For serving: Invert the jar and shake it over a medium bowl. Mix to combine. Add salt, pepper, and more lemon juice to taste.

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