Quinoa and Chickpea Salad
A protein-packed, nutritious meal that's both satisfying and refreshing. It's a perfect balance of nutty quinoa, protein-rich chickpeas, and crisp vegetables, all brought together with a bright, zesty dressing.
Ingredients
- 1 cup uncooked quinoa rinsed
- 1 15 oz can chickpeas, drained and rinsed
- 1 English cucumber diced
- 2 cups cherry tomatoes halved
- 1 red bell pepper diced
- ½ red onion finely chopped
- ½ cup fresh parsley chopped
- ½ cup fresh mint chopped (optional)
- ⅓ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer. This removes any bitter coating.
- Cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa. Let it cool completely.
- While the quinoa cooks, prepare the vegetables and herbs.
- In a large bowl, combine the cooled quinoa, chickpeas, cucumber, tomatoes, bell pepper, red onion, parsley, and mint.
- For the dressing, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and cumin in a small bowl. Season with salt and pepper.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.