Description
A fresh, vibrant quinoa chickpea salad tossed with crisp vegetables, fresh herbs, and a zesty lemon garlic dressing.
Ingredients
Scale
- 1 cup dry quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh mint or dill, chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- In a medium saucepan, combine rinsed quinoa and water or vegetable broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 10 minutes.
- Fluff quinoa with a fork and transfer to a large bowl to cool slightly.
- In a small jar or bowl, whisk olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
- Add chickpeas, cucumber, cherry tomatoes, parsley, and mint or dill to the quinoa.
- Pour dressing over the salad and toss well to combine.
- Serve warm, at room temperature, or chilled.
Notes
For best flavor, let the salad chill for 30 minutes before serving to allow the dressing to fully absorb.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg