Description
Indulge in the refreshing flavors of our Lemon Quinoa and Chickpea Salad, a delightful dish that combines vibrant vegetables, protein-packed chickpeas, and nutty quinoa, all tossed in a zesty lemon dressing. Perfect for a light lunch, dinner side dish, or picnic favorite, this colorful salad not only pleases the palate but also nourishes the body. Quick to prepare in under 30 minutes, it is easily customizable—add your favorite veggies or fresh herbs for an extra burst of flavor. With its crisp textures and bright presentation, each bite transports you to sun-kissed days. Experience the joy of healthy eating with this nutritious recipe that’s sure to become a staple in your kitchen.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 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 fresh parsley, chopped
- Juice of 2 lemons
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the quinoa: In a saucepan, combine rinsed quinoa with two cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it cool.
- 2. Prepare the vegetables: In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- 3. Add cooled quinoa: Fluff the cooled quinoa with a fork and add it to the vegetable mixture.
- 4. Make the dressing: Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
- 5. Combine everything: Pour dressing over the salad and toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg