Quinoa and Chickpea Salad
A refreshing and nutritious quinoa and chickpea salad packed with fresh vegetables and a zesty lemon dressing. Perfect for 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 (15-ounce) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 cup 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 Dijon mustard
1/2 teaspoon ground cumin
Salt, to taste
Black pepper, to taste
Instructions
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is tender and 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.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, ground cumin, salt, and black pepper until well combined.
Add the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint to the cooled quinoa.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld before serving.