Crunchy Chickpea & Quinoa Salad Bowls (No Mayo)
A rainbow of cabbage, carrot, pepper and cucumber with chickpeas and quinoa in a zippy vinaigrette. It stays crunchy for days, so it is made for packed lunches.
Ingredients
- 2 cans (15 oz) Chickpeas, rinsed
- 2 cups Cooked quinoa
- 2 cups Red cabbage, shredded
- 2 Carrots, shredded
- 1 Red bell pepper, diced
- 1 English cucumber, diced
- 1/2 cup Fresh parsley, chopped
- 1/4 cup Sunflower seeds
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Dijon mustard
Directions
- Whisk olive oil, vinegar, mustard, salt and pepper in a large bowl.
- Add chickpeas, quinoa, cabbage, carrots, pepper, cucumber and parsley; toss well.
- Divide among 4 containers and top with sunflower seeds just before eating so they stay crunchy.
- Keeps 4 days in the fridge. Pack with an ice pack if it will be out of the fridge more than 2 hours.
Calorie breakdown
Chickpeas 175 · quinoa 110 · olive oil 90 · sunflower seeds 48 · veggies + herbs 47
💡 Lighter tip: Buy pre-shredded cabbage and carrots to cut prep to 5 minutes.
Helpful for this recipe
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