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lunch
Quinoa Chickpea Salad
PregnancyMediterraneanEasyServes 225 min
Fluffy quinoa tossed with chickpeas, cherry tomatoes, cucumbers, and a lemon vinaigrette.
This bright, refreshing salad combines plant-based protein and fiber to support the mother's digestion while providing vital building blocks for the baby's developing tissues. The pairing of iron-rich spinach and chickpeas with vitamin C from fresh lemon juice and tomatoes ensures optimal iron absorption, which is crucial for the mother's climbing blood volume. Quinoa adds a fantastic base of steady-release complex carbohydrates to keep energy levels stable throughout the afternoon.
View Nutrition Facts
One serving≈520 kcal · 19 g protein
Calories520 kcal
Protein19 g
Carbs71 g · 10.1g sugar
Fat20 g · 2.6g sat
Fiber15 g
Sodium908 mg
Folate371 mcg DFE
Iron7 mg
Calcium146 mg
Choline100 mg
Iodine68 mcg
Zinc3.7 mg
from its ingredients
Ingredients
½ cup quinoa, rinsed
1 cup water
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
½ cucumber, diced
2 cups spinach, roughly chopped
1 lemon, juiced
2 tbsp olive oil
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
Method
- 1In a small saucepan, bring the water and rinsed quinoa to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool slightly.
- 2While the quinoa cooks, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, salt, and black pepper in a large mixing bowl.
- 3Add the drained chickpeas, halved cherry tomatoes, diced cucumber, and chopped spinach to the bowl with the dressing.
- 4Add the slightly cooled quinoa to the bowl and toss everything together until evenly coated. Serve immediately or chill for later.
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