QUINOA & CHICKPEA SALAD

Quinoa and Chickpea Salad is a nutrient-rich, protein-packed dish that's high in fiber, supporting digestion and weight management.

It's gluten-free, heart-healthy, and has a low glycemic index, aiding blood sugar control.


Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

Cook the Quinoa:

  • Rinse the quinoa under cold water.
  • In a medium saucepan, combine quinoa and water. Bring to a boil.
  • Reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is tender.
  • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.

Prepare the Vegetables:

  • While the quinoa is cooking, dice the cucumber, bell pepper, and cherry tomatoes.
  • Finely chop the red onion, parsley, and mint.

Combine Ingredients:

  • In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, parsley, and mint.
  • If using, add the crumbled feta cheese.

Make the Dressing:

  • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper.

Toss the Salad:

  • Pour the dressing over the quinoa and vegetable mixture.
  • Toss until all the ingredients are well coated.

Chill and Serve:

  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • Serve chilled or at room temperature.

Enjoy your fresh and healthy Quinoa and Chickpea Salad!

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