Best Chickpea Quinoa Salad With Cranberries Recipes

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CHICKPEA AND EDAMAME SALAD



Chickpea and Edamame Salad image

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Provided by Jenny

Categories     Salad     Beans

Time 15m

Yield 8

Number Of Ingredients 13

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g

CHICKPEA QUINOA SALAD WITH CRANBERRIES



CHICKPEA QUINOA SALAD WITH CRANBERRIES image

Number Of Ingredients 8

1 cup bulgur wheat or quinoa
1 can of chickpeas, drained and rinsed
1/2 cup dried cranberries
zest and juice from one lime
2 tbsp extra virgin olive oil
1 tsp cumin
1 tbsp honey (or agave nectar)
2 cloves garlic, crushed

Steps:

  • Prepare bulgur wheat or quinoa and set aside to cool. Put chickpeas and cranberries in a bowl and toss with all the dressing ingredients. Drain bulgur wheat or quinoa well and mix into salad. To add some color and crunch, chop some snow peas and toss them in.

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