Description
A vibrant and nutritious salad combining chickpeas, quinoa, and fresh vegetables, perfect for any meal.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer to eliminate its bitter flavor.
- Cook the quinoa by combining it with 2 cups of water. Bring to boil, cover, and simmer for about 15 minutes until absorbed. Let it sit for 5 minutes and fluff.
- Prepare the vegetables in a large mixing bowl: combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- Combine the cooled quinoa with the vegetable mixture.
- Dress the salad with olive oil and lemon juice; season with salt and pepper.
- Toss everything until well mixed and serve immediately, or chill for an hour to meld flavors.
Notes
This salad keeps well in the fridge for up to three days; add feta and dressing just before serving for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
Keywords: salad, Mediterranean, quinoa, chickpeas, healthy recipe, vegetarian