Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe. Source: Diabetic Living Magazine, Fall 2019

Joyce Hendley


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a small saucepan. Stir in quinoa. Reduce heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains; let cool for 5 minutes.

  • Meanwhile, sprinkle salt over garlic on a cutting board. Mash the garlic with the side of a spoon until a paste forms. Scrape into a medium bowl. Whisk in lemon zest, lemon juice, oil, and pepper. Transfer 3 Tbsp. of the dressing to a small bowl and set aside.

  • Add chickpeas, carrot, and avocado to the bowl with the remaining dressing; gently toss to combine. Let stand for 5 minutes to allow flavors to blend. Add the quinoa and gently toss to coat.

  • Place greens in a large bowl and toss with the reserved 3 Tbsp. dressing. Divide the greens between 2 plates and top with the quinoa mixture.


To make ahead: Prepare quinoa (Step 1) and refrigerate for up to 2 days.

Nutrition Facts

501 calories; 31.5 g total fat; 4.3 g saturated fat; 349 mg sodium. 844 mg potassium; 47.3 g carbohydrates; 12.9 g fiber; 7 g sugar; 12 g protein; 7120 IU vitamin a iu; 30 mg vitamin c; 216 mcg folate; 111 mg calcium; 4 mg iron; 112 mg magnesium;