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Revithosalata - Quinoa-Chickpea Salad
DIANE KOCHILAS17Ingredients
35Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- olive oil
- 3 Tbsp. balsamic vinegar
- 4 fresh oregano (sprigs)
- 2 bay leaves
- 10 whole black peppercorns
- 1 cup dried quinoa (rinsed)
- salt
- freshly ground black pepper
- 1 red onion (diced)
- 1 fennel bulb (small, diced)
- 1 garlic clove (minced)
- 15 cherry tomatoes (halved)
- 1 1/2 cups cooked chickpeas (good-quality canned are fine)
- 1/2 cup chopped fresh herbs (your choice, basil, mint, oregano, parsley, cilantro, dill, fennel fronds)
- 1/2 cup kalamata (pitted chopped, or wrinkled black olives)
- 1 lemon
- 1 cup feta (diced, optional)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium980mg41% |
| Potassium950mg27% |
| Protein17g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber13g52% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium40% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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