Chickpea Cucumber & Feta Salad
CALORIES: 483
PREP: 10 minutes
COOK:
Ingredients
| 2 cups | cooked quinoa |
|---|---|
| 1 | English cucumber, diced |
| 1 | 19-oz can chickpeas, drained and rinsed |
| 1/4 | red onion, finely diced |
| 1/3 cup | crumbled feta cheese |
| 1/4 cup | chopped fresh parsley |
| 1/4 cup | chopped fresh mint |
| 1/4 cup | chopped pistachios |
| 1 | lemon, juice |
| 2 tbsp | olive oil |
Salt and pepper to taste |
Directions
In a large bowl, add the quinoa, cucumber, chickpeas, red onion, feta, parsley, mint, and pistachios. Add the lemon juice, olive oil, and season with salt and pepper to taste. Toss until everything is evenly distributed.
Serve immediately or store in the refrigerator for up to 5 days.
Nutritional Info
| Per serving | |
|---|---|
| Calories (kcal) | 483 |
| Total Fat (g) | 19 |
| Saturated fat (g) | 4 |
| Cholesterol (mg) | 11 |
| Sodium (mg) | 800 |
| Total Carbohydrate (g) | 62 |
| Dietary Fiber (g) | 14 |
| Total Sugars (g) | 10 |
| Protein (g) | 20 |
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