Quinoa Salad with Chickpeas

This vibrant Quinoa Salad with Chickpeas is a nutritious and satisfying dish, perfect for a light dinner. Packed with protein and fiber, it's both refreshing and filling, making it an ideal choice for a healthy meal.

Ingredients

• Quinoa - 1 cup (170g)
• Canned chickpeas, drained and rinsed - 1 cup (240g)
• Cherry tomatoes, halved - 1 cup (150g)
• Cucumber, diced - 1 cup (150g)
• Red bell pepper, diced - 1/2 cup (75g)
• Red onion, finely chopped - 1/4 cup (40g)
• Fresh parsley, chopped - 1/4 cup (15g)
• Olive oil - 3 tablespoons (45ml)
• Lemon juice - 2 tablespoons (30ml)
• Garlic, minced - 1 clove
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese, crumbled - 1/4 cup (40g) (optional)

Steps

1. Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil.
2. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
3. Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff it with a fork and allow it to cool slightly.
4. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
6. Add the cooked quinoa to the vegetable mixture, pour the dressing over, and toss gently to combine all the ingredients.
7. If using, sprinkle the crumbled feta cheese on top before serving. Serve chilled or at room temperature.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from fresh vegetables, supporting overall wellness.

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