15Ingredients
230Calories
85Minutes

Ingredients

  • 2 tablespoons olive oil (divided)
  • 1 clove garlic (minced)
  • 1 cup onion (chopped finely)
  • 1 1/2 cups zucchini (julienned on a mandolin or grated on the largest setting of a box grater)
  • 1/2 cup pumpkin seeds (raw or toasted)
  • 3/4 teaspoon sea salt (plus more to taste)
  • black pepper (to taste)
  • 1 1/2 cups chickpeas (cooked, 1/2 heaping cup dry)
  • 1 cup cooked quinoa (1/3 cup dry)
  • 2/3 cup water
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon fresh oregano (chopped)
  • 1 teaspoon paprika
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NutritionView more

230Calories
Sodium19%DV450mg
Fat18%DV12g
Protein16%DV8g
Carbs8%DV25g
Fiber24%DV6g

PER SERVING *

Calories230Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium450mg19%
Potassium410mg12%
Protein8g16%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber6g24%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Rebecca Doody 28 Aug 2017
These turned out awesome! I used Cannes chickpeas and didn't put the quinoa in the fridge for "days" like it said, and it turned out just great! Super flavorful. Will definitely make again