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Quinoa Chickpea Side Salad with Honey Mustard Dressing.
Kelly Roenicke
Honey mustard quinoa chickpea salad is the perfect addition to your summer parties or barbecues.
4
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Salad
Cuisine
Dairy Free, gluten free, vegan.
Servings
6
Calories
299
kcal
Ingredients
1x
2x
3x
▢
¾
cup
quinoa
▢
½
cup
sweet onion
chopped
▢
1
cup
bell pepper
diced
▢
1 ½
cups
cucumber
sliced
▢
15
ounces
chickpeas
drained and rinsed
For the dressing:
▢
2
Tablespoons
honey
maple syrup or agave syrup if vegan
▢
2
Tablespoons
yellow mustard
▢
3
Tablespoons
olive oil
▢
2
Tablespoons
fresh lemon juice
or orange juice, or vinegar
▢
⅓
teaspoon
salt
▢
¼
teaspoon
black pepper
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Instructions
Cook the quinoa according to package directions. Set aside to cool.
Put the dressing ingredients in a jar with a lid and shake well.
Place the quinoa and all the vegetables in a large bowl and add the dressing. Toss to coat.
Taste and add more salt and pepper if needed. Refrigerate until ready to serve.
Notes
Store leftovers in the refrigerator. They should stay fresh for up to 5 days.
Nutrition
Calories:
299
kcal
Carbohydrates:
43
g
Protein:
10
g
Fat:
11
g
Saturated Fat:
1
g
Sodium:
197
mg
Potassium:
492
mg
Fiber:
8
g
Sugar:
12
g
Vitamin A:
866
IU
Vitamin C:
41
mg
Calcium:
58
mg
Iron:
3
mg
Keyword
picnic food
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