Ingredients
Main Ingredients
- 1 cup cooked quinoa Make sure to rinse quinoa before cooking.
- 1 cup chickpeas, canned or cooked
- 1/2 cup green peas, fresh or frozen Frozen peas can be added directly.
- 1/2 cup sugar snap peas, trimmed and chopped
- 1/2 cup snow peas, trimmed
- 2 green onions, sliced
- 1/4 cup pumpkin seeds
- Salt and pepper to taste
For the Lemon Basil Vinaigrette
- 1/4 cup lemon juice
- 1/4 cup olive oil (or oil-free alternative)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Method
Preparation
- In a large bowl, combine the cooked quinoa, chickpeas, green peas, sugar snap peas, snow peas, green onions, and pumpkin seeds.
- In a separate bowl, whisk together the lemon juice, olive oil, chopped basil, Dijon mustard, salt, and pepper to create the vinaigrette.
- Pour the vinaigrette over the salad and toss to combine.
- Adjust seasoning with salt and pepper as needed.
- Serve immediately or chill in the refrigerator.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 10gSugar: 2g
Notes
This salad can be served as a main dish or as a side alongside grilled meats. It tastes even better the next day once the flavors have melded. Store leftovers in an airtight container in the refrigerator for up to three days.
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