Vegetable and Quinoa Salad with Chickpeas

This refreshing Vegetable and Quinoa Salad with Chickpeas is a delightful blend of textures and flavors, perfect for a light dinner or a nutritious side. Packed with protein and vibrant vegetables, it’s a nourishing dish that’s both filling and satisfying.

Ingredients

• Quinoa - 1 cup (170g)
• Water - 2 cups (480ml)
• Chickpeas (canned, drained and rinsed) - 1 cup (240g)
• Cucumber (diced) - 1 small (150g)
• Cherry tomatoes (halved) - 1 cup (150g)
• Red bell pepper (diced) - 1/2 medium (75g)
• Red onion (finely chopped) - 1/4 medium (25g)
• Fresh parsley (chopped) - 1/4 cup (15g)
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Feta cheese (crumbled, optional) - 1/4 cup (40g)

Steps

1. Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
4. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and let it cool.
5. In a large bowl, combine the cooled quinoa, chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, and parsley.
6. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
7. Pour the dressing over the quinoa mixture and toss gently to combine.
8. If desired, sprinkle feta cheese on top before serving.
9. Serve chilled or at room temperature.

Nutrition

• Calories: 400
• Protein: 14 g
• Carbs: 58 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.48 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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