Description
This vibrant Mediterranean quinoa and chickpea salad is a delightful combination of fresh vegetables, protein-packed chickpeas, and nutty quinoa, all tossed in a zesty lemon dressing. Perfect for picnics, potlucks, or as a quick nutritious meal, this colorful dish not only pleases the palate but also adds a burst of sunshine to your table.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups water in a saucepan and bring to boil.
- Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine cooled quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, olive oil, lemon juice, salt, and pepper. Toss well until evenly coated.
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg