Parsley and Chick Pea Salad

Parsley and Chick Pea Salad

2 servings
Preparation 10 min
Cooking 15 min

Standing 10 min

370 calories per serving 


1/4 cup quinoa   45 g
15 leaves fresh mint, finely chopped   5 g
1 bunch Italian parsley, fresh, finely chopped   100 g
2 green onions/scallions, finely chopped   30 g
2 tbsp extra virgin olive oil   30 mL
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 cup chickpeas/garbanzo beans (canned), rinsed and drained   250 mL
1 tomatoes, deseeded and diced   120 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A food processor will be very useful to chop parsley and mint.

Don't be surprised if after trimming and discarding the stems, you keep less than half the original parsley.


  1. Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. To cook, use two parts liquid to one part quinoa. Combine the liquid and quinoa with salt to taste in a saucepan, bring to a boil, then reduce to a simmer. Cover and cook until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes.
  2. Meanwhile, wash, spin-dry, and finely chop the parsley and mint leaves discarding the larger stems. Transfer to a salad bowl along with the finely chopped green onions. Toss.
  3. In a small bowl, whisk together the oil, lemon juice, and salt. Whisk the dressing until it is emulsified. Adjust the seasoning. Pour into the salad bowl, add the quinoa and chickpeas then toss well. Let the salad stand 10 min.
  4. Dice the tomatoes discarding the seeds, then add them to the salad, toss, and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (330g)


% DV*

* DV = Daily Value




17 g

26 %

Saturated 2 g
+ Trans 0 g

11 %


0 mg


310 mg

13 %


48 g

16 %


9 g

38 %


2 g


11 g

Vitamin A

80 %

Vitamin C

140 %


10 %


50 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 1 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar
Source of :
Calcium, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2
Good source of :
Copper, Niacin, Phosphorus
Excellent source of :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc

More info

This recipe is in the following categories: Tomatoes | Vegetables | First courses/Appetizers | Lunch box | Salads | Halal | High Fibre | High Iron | Kosher | Vegan | Vegetarian | Buffet | Middle Eastern

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