Parsley and Chickpea Greek Salad

Parsley and Chickpea Greek Salad

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

8 servings
Preparation 20 min
Cooking 15 min

Standing 30 min

400 calories per serving 


Ingredients

1 cup quinoa   150 g
3 green onions/scallions, minced   45 g
3 tomatoes, seeds removed and diced into cubes   360 g
1 bunch Italian parsley, fresh, coarsely chopped   100 g
20 leaves fresh mint, coarsely chopped   7 g
1/2 green peppers, diced into small cubes   80 g
1/2 cucumbers, medium size, diced into small cubes   130 g
2 1/4 cups chickpeas/garbanzo beans (canned), well rinsed   560 mL
2 carrots, grated   200 g
2/3 cup olive oil   170 mL
1 cup creamy soy preparation for cooking   250 mL
1/4 cup lemon juice, freshly squeezed   1 1/2 lemon
2 cloves garlic, finely chopped    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Method

  1. Soak quinoa for a few seconds in a bowl of water and rinse. Strain through a cheesecloth-lined colander. Cook the quinoa in 1 ½ time its volume of unsalted water (salt is added after cooking) for 15 minutes. Remove from heat and allow to sit for 5 minutes, with the lid on, so it can swell up.
  2. Place all the salad ingredients (ingredients 1 to 9) including cooked quinoa in a bowl and mix well. Mix the ingredients for the vinaigrette with a whisk and season well. Let stand for at least 30 minutes.
  3. Just before serving, drizzle vinaigrette on the salad and toss.

Nutrition Facts Table

Nutrition Facts

per 1 serving (290g)

Amount

% DV*

* DV = Daily Value

Calories

400

Fat

27 g

41 %

Saturated 3.5 g
+ Trans 0 g

17 %

Cholesterol

0 mg

Sodium

200 mg

8 %

Carbohydrate

34 g

11 %

Fibre

6 g

23 %

Sugars

5 g

Protein

9 g

Vitamin A

60 %

Vitamin C

60 %

Calcium

6 %

Iron

25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: ¾ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info

Claims

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

More info


This recipe is in the following categories: Salads | Halal | High Fibre | High Iron | Kosher | Vegan | Vegetarian

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