Quinoa Chickpea Salad
A vibrant and nourishing salad combining quinoa, chickpeas, and fresh vegetables, all brought together with a zesty lemon dressing.
Ingredients
Main Ingredients
- 1 cup Quinoa Rinsed before cooking
- 1 can Chickpeas Rinsed and drained if canned
- 1 medium Bell Pepper Any color preferred, diced
- 1 medium Cucumber Diced
- 1 cup Cherry Tomatoes Halved
- 1 small Red Onion Diced
- 1/4 cup Fresh Parsley Chopped
- 1/4 cup Fresh Mint Chopped
Dressing
- 1 lemon Lemon Juice Freshly squeezed
- 3 tablespoons Olive Oil
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black Pepper To taste
Instructions
Preparation
- Rinse the quinoa under cold running water to remove its natural coating. Cook the quinoa according to package instructions, usually simmering in a 2:1 water to quinoa ratio for about 15 minutes until fluffy. Allow to cool.
- In a large bowl, combine the rinsed chickpeas, diced bell peppers, cucumber, halved cherry tomatoes, diced red onion, parsley, and mint. Mix well.
- In a separate bowl, whisk together lemon juice, olive oil, salt, and black pepper to create the dressing.
- Add the cooled quinoa to the bowl with the vegetables. Drizzle the dressing over the salad and toss gently to combine without mashing the ingredients.
Serving
- Serve immediately or refrigerate for half an hour for a colder experience, allowing flavors to meld.
Notes
Feel free to add other vegetables or adjust the dressing to your taste. The salad can be stored in an airtight container in the fridge for up to three days. Revitalize with olive oil or lemon juice as necessary.