Quinoa salad with chickpeas, lemon and mint

Discover the perfect blend of protein-packed quinoa, nourishing chickpeas, zesty lemon, and refreshing mint in this delightful salad.

Ingredients:

• Juice of 1/2 lemon
• 1/2 a large shallot, minced
• 1 garlic clove, minced
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 3 cups cooked quinoa (from 1 cup uncooked)
• 1 stalk celery, in 1/4 -inch dice
• 1/4 cup raisins
• 1 (15 oz.) can chickpeas, drained
• 1/4 cup finely sliced mint leaves
• 1/4 cup Kalamata olives, pitted and chopped.

Instructions:

1. Mix lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Allow the mixture to sit while preparing the remaining ingredients.
2. Combine quinoa, chickpeas, celery, raisins, mint, and olives (if desired) in the bowl. Mix well. Adjust seasoning by adding more salt, pepper, or lemon juice if necessary. Serve at room temperature or store in a sealed container in the refrigerator until ready to serve. If serving chilled, allow it to sit at room temperature for a few minutes before serving - this salad is most delicious when not too cold

Summary:

• Calories: 1469 kcal
• Fat: 27 g
• Protein: 59 g
• Carbs: 260 g
• Potassium: 2194 mg
• Magnesium: 514 mg