Chickpea and Quinoa Salad

Calories: 416

Protein: 18g

Carbs: 50g

Fat: 15g

Key Nutrients: Iron, Magnesium, Vitamin C

Ingredients:

• 1/2 cup cooked chickpeas (120 calories, 6g protein)

• 1/2 cup cooked quinoa (111 calories, 4g protein)

• 1 cup kale, finely chopped (33 calories, 3g protein)

• 1 tbsp tahini (90 calories, 3g protein)

• 1/4 tsp ground cumin

• 1/2 tsp paprika

• 1 small lemon, juiced

• 1 clove garlic, minced

• Salt and pepper to taste

• Optional: fresh parsley or mint for garnish

Instructions:

1. In a large bowl, massage the chopped kale with a pinch of salt and half of the lemon juice until slightly softened, about 1 minute

2. Add the cooked chickpeas and quinoa to the bowl

3. In a small bowl, whisk together tahini, remaining lemon juice, minced garlic, cumin, and paprika

4. Pour the tahini dressing over the chickpea mixture and toss well to combine

5. Season with salt and pepper to taste

6. If using, garnish with fresh herbs before serving

7. For best results, let sit for 10 minutes before eating to allow flavors to meld