Quinoa Chickpea Salad
A vibrant salad featuring quinoa, chickpeas, and fresh vegetables, offering a nutritious and delicious meal option for lunch or dinner.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bell pepper, diced Any color
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Dressing
- 3 tablespoons lemon juice Freshly squeezed
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Rinse the quinoa under cold water to remove bitterness, then cook according to package instructions or until fluffy.
- In a large mixing bowl, mix chickpeas, diced bell pepper, cucumber, halved cherry tomatoes, and finely diced red onion.
- Chop the fresh parsley and mint, then add to the vegetable mixture.
Dressing and Combining
- In a smaller bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Once the quinoa has cooled, add it to the large mixing bowl with the vegetables and chickpeas, and pour the dressing over.
- Gently toss the mixture to evenly coat all ingredients with the dressing.
Serving
- Serve immediately or chill for 30 minutes in the fridge to allow flavors to meld.
Notes
Allow quinoa to cool before adding to vegetables to avoid wilting. Chop vegetables uniformly for consistent texture. Feel free to customize with favorite vegetables or toppings like avocado or feta.