Spring Quinoa Snap Pea Salad with Lemon Garlic Dressing
This Spring Quinoa Snap Pea Salad with Lemon Garlic Dressing is a delicious healthy high protein and high fiber salad recipe.
Equipment
Ingredients
Dressing
- 4 small cloves garlic - grated or pressed*
- 1 tablespoon apple cider vinegar can sub white wine vinegar, champagne vinegar etc
- ⅓ cup olive oil
- ¼ cup lemon juice from 1-2 lemons, depends on how juicy they are
- zest from 1 lemon
- 1 teaspoon salt
- pinch black pepper
- 2 teaspoons honey
- 1 teaspoon mustard
Salad
- 1 can chickpeas - drained
- 1 bunch radishes - finely chopped
- 1 bunch scallions - finely sliced
- 1 bunch mint - finely chopped
- 5-6 oz block feta - crumbled
- ¾ cup roughly chopped pistachios
- ~6 oz snap peas - finely sliced
- 1 ½-2 cups cooked quinoa**
Instructions
- Add all dressing ingredients to a jar or bowl and mix until smooth and emulsified. Set aside.
- Add all salad ingredients to a bowl and toss together with dressing. Divide out and serve.
Notes
*If you don't have a garlic press you can very finely mince the garlic. The goal is to get it so it will dissolve into the dressing.
**Cook your quinoa in bone broth or a mixture of bone broth and water to bump up the protein in this recipe.
Nutrition
Calories: 608kcalCarbohydrates: 47gProtein: 20gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gCholesterol: 32mgSodium: 1328mgPotassium: 712mgFiber: 11gSugar: 8gVitamin A: 833IUVitamin C: 37mgCalcium: 287mgIron: 5mg
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