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Ingredients
2 tablespoons hummus, original or roasted red pepper flavor
1 tablespoon lemon juice
1 tablespoon chopped roasted red pepper
2 cups mixed salad greens
½ cup cooked quinoa
½ cup chickpeas, rinsed
1 tablespoon unsalted sunflower seeds
1 tablespoon chopped fresh parsley
Pinch of salt
Pinch of ground pepper
Directions
Stir hummus, lemon juice and red peppers in a small dish. Thin with water to desired consistency for dressing.
Arrange greens, quinoa and chickpeas in a large bowl. Top with sunflower seeds, parsley, salt and pepper. Serve with the dressing.
Originally appeared: EatingWell.com, August 2017
Nutrition Facts (per serving)
379
Calories
11g
Fat
59g
Carbs
16g
Protein
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Nutrition Facts
Servings Per Recipe
1
Serving Size
3 1/2 cups
Calories
379
% Daily Value *
Total Carbohydrate
59g
21%
Dietary Fiber
13g
47%
Total Sugars
3g
Protein
16g
32%
Total Fat
11g
13%
Saturated Fat
1g
7%
Vitamin A
4185IU
84%
Vitamin C
45mg
50%
Folate
300mcg
75%
Sodium
607mg
26%
Calcium
139mg
11%
Iron
6mg
32%
Magnesium
156mg
37%
Potassium
892mg
19%
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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