Quinoa Chickpea Salad
This refreshing and healthy Quinoa Chickpea Salad is packed with protein and flavor. It's perfect as a light meal or a side dish, and it's great for meal prep. Ready in about 30 minutes, this salad is a nutritious addition to any table.
Equipment
- 1 medium saucepan
- 1 fine mesh strainer
- 1 large mixing bowl
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 can (15 oz) chickpeas rinsed and drained
- 1 medium cucumber diced
- 1 red bell pepper red bell pepper diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup olive oil
- 1 lemon Juice of
- 1 teaspoon ground cumin
- to taste salt
- to taste pepper
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes, or until the water is absorbed.
- Remove from heat and let the quinoa sit covered for 5 minutes.
- Fluff the quinoa with a fork and let it cool to room temperature.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, red bell pepper, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
- Pour the dressing over the quinoa salad mixture and toss gently to combine until everything is well coated.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes for enhanced flavor.
Notes
This salad can be stored in the refrigerator for up to 3 days. Feel free to add other vegetables you enjoy, such as avocado or spinach. For a protein boost, consider adding feta cheese or grilled chicken.