Quinoa, chickpea and salmon salad with pepitas

Quinoa, chickpea and salmon salad with pepitas

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For light and healthy lunch, try this ten minute super speedy salmon salad.

The ingredient of Quinoa, chickpea and salmon salad with pepitas

  1. 130g (1 cup) cooked quinoa
  2. 125g canned chickpeas, rinsed, drained
  3. 95g can pink salmon in springwater, drained, flaked
  4. 100g grape tomatoes, halved
  5. 40g sugar snap peas, trimmed, sliced
  6. 40g baby rocket
  7. 3 teaspoons fresh lemon juice
  8. 1 teaspoon extra virgin olive oil
  9. 2 teaspoons pepitas, to serve

The instruction how to make Quinoa, chickpea and salmon salad with pepitas

  1. Combine the quinoa, chickpeas, salmon, tomato, sugar snap peas and rocket in a large bowl.
  2. Add the lemon juice and olive oil and toss to combine. Serve sprinkled with pepitas.

Nutritions of Quinoa, chickpea and salmon salad with pepitas

fatContent: 271.026 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 17 grams protein
sodiumContent:

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