Parsley and Chickpea Greek Salad

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? quinoa ???
??? green onions/scallions, minced ???
??? tomatoes, seeds removed and diced into cubes ???
??? Italian parsley, fresh, coarsely chopped ???
??? fresh mint, coarsely chopped ???
??? green peppers, diced into small cubes ???
??? cucumbers, medium size, diced into small cubes ???
??? chickpeas/garbanzo beans (canned), well rinsed ???
??? carrots, grated ???
??? olive oil ???
??? creamy soy preparation for cooking ???
??? lemon juice, freshly squeezed ???
??? garlic, finely chopped ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Soak quinoa for a few seconds in a bowl of water and rinse. Strain through a cheesecloth-lined colander. Cook the quinoa in 1 ½ time its volume of unsalted water (salt is added after cooking) for 15 minutes. Remove from heat and allow to sit for 5 minutes, with the lid on, so it can swell up.
  2. Place all the salad ingredients (ingredients 1 to 9) including cooked quinoa in a bowl and mix well. Mix the ingredients for the vinaigrette with a whisk and season well. Let stand for at least 30 minutes.
  3. Just before serving, drizzle vinaigrette on the salad and toss.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

400

Fat

27 g

41 %

Saturated 3.5 g
+ Trans 0 g

17 %

Cholesterol

0 mg

Sodium

200 mg

8 %

Carbohydrate

34 g

11 %

Fibre

6 g

23 %

Sugars

5 g

Net Carbs

28 g

Protein

9 g

Vitamin A

57 %

Vitamin C

61 %

Calcium

6 %

Iron

25 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Fibre, Iron, Potassium, Zinc
Source of  :
Calcium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 1
Meat and Alternatives ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Salads | High Fibre | Halal | Kosher | Vegan | Vegetarian | High Iron

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