Chickpea Quinoa Salad

This Chickpea Quinoa Salad is a nutritious and satisfying dish packed with plant-based protein and fiber. The fluffy quinoa serves as a perfect base, while the chickpeas add heartiness and texture. Fresh vegetables like cherry tomatoes, cucumber, and bell pepper contribute vibrant colors and a crunchy bite. This salad is ideal for a quick lunch, as a side dish, or as a light dinner option.

For a Serving Size of Two:

Ingredients:

• 60 grams quinoa (uncooked)
• 100 grams cooked chickpeas
• 50 grams halved cherry tomatoes
• 50 grams diced cucumber
• 30 grams diced red bell pepper
• 30 grams finely chopped red onion
• 30 grams finely chopped parsley
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• 1 teaspoon cumin powder
• 1 tablespoon feta cheese, crumbled (optional)

Procedure:

• Rinse the quinoa under cold water. In a saucepan, add the quinoa and double the amount of water (200 ml). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork.
• In a large bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
• Add the cooked quinoa to the salad bowl with the vegetables.
• In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and cumin powder.
• Pour the dressing over the salad and gently toss to combine. If using, sprinkle feta cheese on top before serving.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g