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Quinoa Chickpea Salad Jars (Meal Prep)
40 minVoor 6Nutri-Score A€€
A
40 min
40 minQuinoa Chickpea Salad Jars (Meal Prep)
recept van
Grace Wagner Spradlin
@glowingwithgracee
8 recepten
10 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
olive oil (for the dressing, plus a little for the chickpeas)Voorraadkast135 ml
lemon juice (freshly squeezed)Groente en fruit180 ml
salt (to taste)Kruiden en specerijen6 g
black pepper (to taste)Kruiden en specerijen3 g
cucumber (diced)Groente en fruit720 g
tomatoes (diced)Groente en fruit720 g
red onion (finely diced)Groente en fruit480 g
chickpeas (cooked, rinsed and drained)Voorraadkast960 g
quinoa (cooked)Granen480 g
hemp seeds (optional)Noten en zaden108 g- mixed greens (lettuce of choice)Groente en fruit240 g
hummus (for serving)Vers180 g
seasoning of choice (for the chickpeas)Kruiden en specerijen6 g
per portie
Voedingswaarden
669kcal
- Koolhydraten
- 80 g
- Eiwitten
- 22 g
- Vetten
- 29 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Steelpan
Mengkom
Vergiet
stap voor stap
Bereiding
- Stap 1
Roast the chickpeas
- Preheat the oven to 220 °C (425 °F).
- Rinse and drain the chickpeas, then toss them with olive oil and the seasoning of choice.
- Spread on a baking tray and roast until crispy.
- Stap 2
Cook the quinoa
- Cook the quinoa according to the directions on the packet.
- Let it cool slightly before assembling the jars.
- Stap 3
Make the dressing
- Whisk the olive oil, lemon juice, salt and pepper together.
- Stap 4
Layer the salad jars
- Pour the dressing into the bottom of each jar.
- Layer the cucumbers, tomatoes, red onion, roasted chickpeas, quinoa, hemp seeds and mixed greens in that order.
- Seal the jars and refrigerate.
- Stap 5
Store and serve
- Keep refrigerated for up to 5 days.
- Add a spoonful of hummus on top when ready to eat.
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