Zesty Quinoa Chickpea Salad
This refreshing Zesty Quinoa Chickpea Salad combines the nutritious goodness of quinoa and chickpeas with a burst of citrus flavors. It's perfect as a light meal or a side dish, and is packed with protein and fiber, making it a healthy choice for any occasion.
Equipment
- 1 medium saucepan
- 1 frying pan
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups and spoons
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 can (15 oz) chickpeas drained and rinsed
- 1 each bell pepper diced
- 1 each cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup olive oil
- 1 each lemon Juice of
- 1 teaspoon cumin
- to taste salt
- to taste pepper
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and let cool.
- In a large mixing bowl, combine the chickpeas, bell pepper, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper to create the dressing.
- Once the quinoa has cooled, add it to the large mixing bowl with the vegetables and chickpeas. Pour the dressing over the salad and mix until everything is well combined.
- Taste and adjust seasoning if necessary. Serve immediately or chill in the fridge for about 30 minutes to enhance the flavor.
Notes
This salad can be stored in the refrigerator for up to 3 days, making it a great meal prep option.
Feel free to add or substitute ingredients based on your preferences, such as avocado, feta cheese, or other vegetables.