Chickpea and Quinoa Salad
A nutritious, protein-packed meal that's both satisfying and refreshing. This Mediterranean-inspired dish combines the nutty flavors of quinoa with the heartiness of chickpeas, creating a perfect balance of textures and tastes.
Ingredients
- 1 cup uncooked quinoa rinsed
- 2 15 oz cans chickpeas, drained and rinsed
- 1 English cucumber diced
- 2 cups cherry tomatoes halved
- 1 red onion finely diced
- 1 cup fresh parsley chopped
- 1/2 cup fresh mint leaves chopped
- 1/3 cup extra virgin olive oil
- Juice of 2 lemons
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- Salt and freshly ground pepper to taste
Instructions
- Cook quinoa according to package instructions in water or vegetable broth for extra flavor. Let it cool completely.
- While the quinoa cooks, whisk together olive oil, lemon juice, minced garlic, and cumin in a large bowl to make the dressing.
- Add the cooled quinoa, chickpeas, cucumber, tomatoes, red onion, parsley, and mint to the bowl with the dressing.
- Toss everything together gently until well combined.
- Season with salt and pepper to taste.
- Let the salad rest for at least 15 minutes before serving to allow the flavors to meld together.