Description
A vibrant, protein-packed salad with fluffy quinoa, hearty chickpeas, fresh vegetables, and a zesty lemon dressing.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Cook quinoa in water or broth according to package instructions, then fluff with a fork and let cool.
- In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, cumin, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss gently until everything is evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.