Quinoa and Chickpea Salad
A healthy, protein-packed salad that's perfect for lunch or a light dinner. This salad is vegan and gluten-free, but feel free to add feta if you like.
Ingredients - Serves 4
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Lemon juice - 2 tablespoons
- Parsley - 1/4 cup, chopped
- Red onion - 1/2, finely chopped
- Cherry tomatoes - 1 cup, halved
- Cucumber - 1, diced
- Chickpeas - 1 can, drained and rinsed
- Water - 2 cups
- Quinoa - 1 cup
Let's Get Started
- Rinse the quinoa under cold water until the water runs clear.
- Combine the quinoa and water in a pot. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately, or refrigerate for an hour to let the flavors meld together.
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 12g
- Sodium: 300mg
- Sugar: 6g
