Description
A refreshing lemon quinoa chickpea salad, packed with protein and flavor.
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- Cook quinoa according to package instructions. Let it cool.
- In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, and parsley.
- Add cooled quinoa to the bowl.
- In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Notes
- Adjust lemon juice according to your taste.
- Add avocado for creaminess.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: lemon quinoa chickpea salad