Maggy's Quinoa, Chickpea and Broccoli Salad

By Joelene

Ingredients

• Bean: 2 cups chickpeas
• Cooked grain: 2 cups cooked quinoa
• Cooked/raw vegetables: 3 cups steamed broccoli
• Extra: 1/2 cup toasted almonds
• Onion: 1/4 red onion, sliced thin
• Herb: 1/4 cup chopped fresh basil
• Dressing: 1/4 cup olive oil and 4 tsps. lemon juice

Preparation

Step 1

YIELD: Serves 4 as a main course, and 6 to 8 as a side dish.
Per serving (based on 4 servings): 424 calories, 45g carbohydrates, 14g protein, 23g fat (2g saturated), 0mg cholesterol, 10mg fiber, 310mg sodium