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Roasted Chickpea Quinoa Salad Bowl
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 1 cup chickpeas, cooked
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 teaspoons coconut oil
- 1/2 cup cooked quinoa (cook as per package instructions)
- 1/2 cup tuscan kale, cut chiffonade
- 1/4 cup beets, grated
- Optional: 1/4 avocado
- Salt and sesame seeds, to taste
- 1/4 cup tahini
- 1/3 cup water
- 1 tablespoon scallion tops, chopped
- 1 teaspoon garlic powder
- Salt, to taste
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 851 % Daily Value *
- Total Fat: 51 g 78.17%
- Saturated Fat: 8 g 38.85%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 3059 mg 127.45%
- Calcium: 210 mg 21.03%
- Potassium: 1133 mg 32.38%
- Magnesium: 0 mg 0%
- Iron: 9 mg 49.78%
- Zinc: 0 mg 0%
- Total Carbohydrate: 75 g %
- Dietary Fiber: 22 g 87.04%
- Sugar: 4 g
- Protein: 30 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 17 g
- Vitamin A 25.56%
- Vitamin C 13.63%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat8
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total8 oz-eq
