Protein-rich quinoa and chickpeas add staying power to this zesty and healthy salad recipe.

Joyce Hendley
Diabetic Living Magazine, Fall 2019


Recipe Summary

20 mins
25 mins


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; protein 12g 24% DV; carbohydrates 47.3g 15% DV; exchange other carbs 3; dietary fiber 12.9g 52% DV; sugars 6.7g; fat 31.5g 49% DV; saturated fat 4.3g 21% DV; cholesterolmg; vitamin a iu 7120.5IU 142% DV; vitamin c 30.2mg 50% DV; folate 216.1mcg 54% DV; calcium 111.4mg 11% DV; iron 3.5mg 20% DV; magnesium 112.1mg 40% DV; potassium 844.2mg 24% DV; sodium 348.5mg 14% DV.