This Chickpea Quinoa Salad with Arugula and Peppers is a nutritious and vibrant dish that's perfect for a light lunch or a hearty side. Combining the earthy flavors of chickpeas and quinoa with the peppery notes of arugula and the sweetness of red and green peppers, this salad is not only flavorful but also packed with protein and fiber.
- Rinse the quinoa thoroughly before cooking to remove its natural coating, which can taste bitter.
- For added flavor, cook the quinoa in vegetable broth instead of water.
- Let the quinoa cool before mixing it with the other ingredients to prevent wilting the arugula.
- Feel free to add other vegetables or herbs to customize the salad to your taste, such as cherry tomatoes, cucumbers, or fresh parsley.
- Consider adding a light vinaigrette or lemon dressing to enhance the flavors.
Your Chickpea Quinoa Salad with Arugula and Peppers is now ready to be served! Enjoy this fresh, wholesome dish as a standalone meal or as a complementary side. It's perfect for meal prep, potlucks, or a quick and healthy lunch.
Nutrition Facts | |
---|---|
Serving Size | 240 grams |
Energy | |
Calories 170kcal | 8% |
Protein | |
Protein 8g | 5% |
Carbohydrates | |
Carbohydrates 27g | 8% |
Fiber 7g | 20% |
Sugar 6g | 6% |
Fat | |
Fat 4.76g | 6% |
Saturated 0.60g | 2% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 60ug | 7% |
Choline 40mg | 7% |
Vitamin B1 0.12mg | 10% |
Vitamin B2 0.11mg | 8% |
Vitamin B3 0.79mg | 5% |
Vitamin B6 0.74mg | 43% |
Vitamin B9 70ug | 17% |
Vitamin B12 0.00ug | 0% |
Vitamin C 66mg | 72% |
Vitamin E 1.08mg | 7% |
Vitamin K 12ug | 10% |
Minerals | |
Calcium, Ca 60mg | 5% |
Copper, Cu 0.28mg | 31% |
Iron, Fe 2.30mg | 21% |
Magnesium, Mg 70mg | 16% |
Phosphorus, P 170mg | 14% |
Potassium, K 400mg | 12% |
Selenium, Se 3.36ug | 6% |
Sodium, Na 150mg | 10% |
Zinc, Zn 1.37mg | 12% |
Water | |
Water 190g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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