Entree: Peru – Peruvian-Inspired Quinoa and Chickpea Salad with Tahini
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
15 min
Additional
5 min
Total
30 min
Ingredients
- 15 oz (425 g) canned chickpeas, drained - 1 cup (170 g) quinoa (dry) - 3 cups (90 g) baby spinach - 1 1/2 cups (225 g) cherry tomatoes, halved - 3 tbsp (45 ml) tahini
Instructions
1. Rinse and cook 1 cup quinoa according to package directions; let cool slightly and reserve 2 tablespoons of cooking liquid. 2. In a large bowl, combine cooked quinoa, 15 oz (425 g) canned chickpeas, 3 cups (90 g) baby spinach, and 1 1/2 cups (225 g) halved cherry tomatoes. 3. Whisk 3 tbsp (45 ml) tahini with a splash of reserved quinoa cooking liquid to form a dressing, toss with the salad, then divide among plates and serve.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 640 kcal
Carbohydrates: 99.5 g
Protein: 30.8 g
Fat: 15.2 g
Saturated fat: 1.8 g
Fiber: 18.2 g
Sodium: 61 mg
Potassium: 1308 mg
Calcium: 156 mg
Iron: 8.29 mg
Vitamin A: 133 µg RAE
Generated: 2026-11-05T20:04:07+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.