Life after Bariatric Surgery Group Recipe of the Month – August 2022

Chickpea Salad with Strawberries

Serves 12


1 cup uncooked quinoa

2 cups water or vegetable broth

1/2 tsp salt

1 cup strawberries, chopped

4 cups arugula

1/2 diced red onion

1 diced English cucumber

1 15 oz can chickpeas, rinsed and drained

1/2 cup fresh mozzarella pearls (or diced mozzarella)

1/2 cup fresh basil chopped


1. Combine quinoa and water (or vegetable broth) in a small pot. Cover the pot and bring it to a boil.

2. Reduce heat to low and let simmer for about 15 minutes until all the water is absorbed. Remove from heat, fluff with a fork and season with salt. Set aside to cool to room temperature.

3. Combine all vinaigrette ingredients in a small bowl. Whisk until smooth.

4. Transfer cooked quinoa to a bowl and mix in the strawberries, veggies, chickpeas, and fresh mozzarella.

5. Toss together with the dressing, and top off with freshly chopped basil.

Nutrition per serving (1 cup): Calories: 237 Fat 7g; Carbohydrates 34g: Protein 10g; Sodium 244mg.

Recipe from: Tufts University Health & Nutrition Letter. July 2022. Volume 40. No. 5.

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