Quinoa and Chickpea Salad
A refreshing and nutritious quinoa and chickpea salad packed with fresh vegetables and a zesty lemon dressing. Perfect as a light lunch or a healthy side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 cup quinoa, rinsed
2 cups water
1 can (15 ounces) chickpeas, drained and rinsed
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool.
Add the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, parsley, and mint to the cooled quinoa.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper until well combined.
Pour the dressing over the quinoa and vegetable mixture and toss gently to combine all ingredients evenly.
Taste and adjust seasoning if necessary.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld before serving.