Judy V's Lightened up Chickpea, Quinoa, and Sweet Potato Salad Recipe

Name: Judy V's Lightened up Chickpea, Quinoa, and Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; 2 garlic cloves; 1 teaspoon black pepper, divided; 1 tablespoon extra virgin olive oil; ½ cup quinoa, uncooked; 1 ½ cups sweet potatoes, cubed; ½ teaspoon sea salt; 2 cups canned chick-peas; 1 carrot, grated; 1 red pepper, diced; ¼ cup sunflower seeds, toasted; 1 cup spinach, chopped; ½ cup parsley, chopped; 2 ounces reduced-fat feta cheese

Servings: persons

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 garlic cloves
1 teaspoon black pepper, divided
1 tablespoon extra virgin olive oil
½ cup quinoa, uncooked
1 ½ cups sweet potatoes, cubed
½ teaspoon sea salt
2 cups canned chick-peas
1 carrot, grated
1 red pepper, diced
¼ cup sunflower seeds, toasted
1 cup spinach, chopped
½ cup parsley, chopped
2 ounces reduced-fat feta cheese

1
Combine vinegar, dijon, honey, garlic, pepper, and 1.5 tsp oil in a food processor or blender and blend until smooth.
2
Set aside.
3
Bring quinoa and 3/4 cup cold water in a medium saucepan and bring to a boil.
4
Cover, reduce heat to low and simmer for 15 minutes or until tender.
5
Remove from heat, let stand 5 minutes, then fluff with a fork.
6
Set aside to cool.
7
Toss sweet potatoes with remaining 1.5 tsp oil, 1/2 tsp pepper, and salt.
8
Spread on a baking sheet coated with cooking spray.
9
Roast in a 350 degree oven until just tender, about 20 minutes.
10
Set aside to cool.
11
Combine chickpeas, carrots, red pepper, sunflower seeds, spinach, parsley, feta, and cooled quinoa and sweet potatoes in a large bowl.
12
Pour dressing over the ingredients and toss gently to combine.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 2 garlic cloves, and more.

Yes, Judy V's Lightened up Chickpea, Quinoa, and Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Judy V's Lightened up Chickpea, Quinoa, and Sweet Potato Salad

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