Avocado Chickpea Salad with Quinoa
Servings: 2 servings
Calories: 476kcal
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Ingredients
- ½ cup (85 g) quinoa (uncooked)
- ¾ cup (120 g) chickpeas, cooked
- ½ avocado
- 1 handful cilantro/coriander, fresh (1 tsp dried coriander is also fine)
- ½ red onion
- 3.5 oz (100 g) low fat feta cheese
- 1 lime (juiced)
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Cook the quinoa in a saucepan in double the amount of water until the water has evaporated (roughly 15 minutes). Remove from heat and cover with a tea towel for 5 minutes. The quinoa will open up beautifully.
- Drain and rinse the chickpeas.
- Cut and dice up the avocado. Chop the cilantro/coriander (also the stems, if you like). Dice up half an onion.
- Throw everything into a bowl, add the feta cheese, honey and lime juice. Season with salt and pepper.
- Lunch is ready!
Nutrition
Calories: 476kcal | Carbohydrates: 61g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 746mg | Potassium: 749mg | Fiber: 12g | Sugar: 10g | Vitamin A: 248IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 4mg