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Mexican Roasted Chickpea & Quinoa Salad

Wendy Polisi
  • 55 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Chickpeas, cooked

2 tbsp

Cilantro, fine

1 1/2 cups

Corn, frozen

1

Jalapeno

1

Tomato, large

1 tsp

Agave nectar

4 tbsp

Lime juice

2 tbsp

Soy sauce

1 1/2 cups

Quinoa, cooked

1

Red pepper

2 tbsp

Taco seasoning