This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.

Katie Webster
Source:, August 2017


Ingredient Checklist


Instructions Checklist
  • Stir hummus, lemon juice and red peppers in a small dish. Thin with water to desired consistency for dressing.

  • Arrange greens, quinoa and chickpeas in a large bowl. Top with sunflower seeds, parsley, salt and pepper. Serve with the dressing.

Nutrition Facts

378.9 calories; protein 16g 32% DV; carbohydrates 58.5g 19% DV; exchange other carbs 4; dietary fiber 13.2g 53% DV; sugars 2.9g; fat 10.5g 16% DV; saturated fat 1.3g 6% DV; vitamin a iu 4185.4IU 84% DV; vitamin c 45.3mg 76% DV; folate 300.1mcg 75% DV; calcium 138.7mg 14% DV; iron 5.8mg 32% DV; magnesium 155.9mg 56% DV; potassium 891.7mg 25% DV; sodium 606.8mg 24% DV; thiamin 0.3mg 28% DV.