This delicious chickpea quinoa salad is packed full of protein and heart-healthy fats, making it the perfect, balanced lunch for work on any day of the week! Here is the healthy chickpea quinoa salad recipe.

 Ingredients

• 2 cups of cooked quinoa
• 1 15-ounce can of chickpeas, well-rinsed and drained
• 2 cups organic spinach, torn
• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• ⅓ cup green onion, chopped
• 1/2 cup black olives, halved
• ⅓ cup feta
• ⅓ cup unsalted pumpkin seeds
• ¼ cup extra virgin olive oil
• 4 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 1 large clove garlic, minced
• ½ teaspoon of sea salt
• Freshly ground black pepper, to taste

Directions

1. Add quinoa, chickpeas, spinach, parsley, cilantro, green onion, and black olives into a large bowl or Tupperware®. Mix together. Top with feta and pumpkin seeds.
2. In a small bowl, combine the olive oil, lemon juice, tahini, garlic, salt, and freshly ground pepper. Mix together.                                                                                                                                                                                                                                                                    
3. Drizzle the dressing on the salad, and toss. Serve immediately, or let it cool and refrigerate for later. This salad keeps well in the refrigerator, covered, for up to 3 days. Serves 6.

Nutrition information

417 calories, 22g fat, 44g carbohydrates, 7g fiber, 14g protein.