Grilled Vegetable and Chickpea Salad with Quinoa

This Grilled Vegetable and Chickpea Salad with Quinoa is a vibrant and nutritious dish, perfect for a late-night meal. Packed with protein, fiber, and fresh flavors, it's both satisfying and health-conscious.

Ingredients

• Quinoa - 100 grams
• Chickpeas (canned, drained) - 240 grams
• Bell pepper (red or yellow) - 1 medium, diced
• Zucchini - 1 medium, sliced
• Red onion - 1 small, sliced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Fresh parsley (chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin powder - 1/2 teaspoon
• Feta cheese (optional) - 50 grams, crumbled

Steps

1. Rinse the quinoa under cold water and cook it according to package instructions, typically simmering in 200 ml of water for about 15 minutes until fluffy.
2. While the quinoa is cooking, preheat a grill or grill pan over medium-high heat.
3. In a large bowl, combine the bell pepper, zucchini, red onion, cherry tomatoes, garlic, olive oil, cumin powder, salt, and black pepper. Toss until evenly coated.
4. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.
5. In a large mixing bowl, combine the cooked quinoa, grilled vegetables, and chickpeas. Add fresh parsley and lemon juice, then toss gently to mix.
6. If desired, sprinkle crumbled feta cheese on top before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas and quinoa, promoting muscle health.
• High in fiber, aiding digestion and contributing to heart health.

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