Vegetable and Quinoa Salad with Chickpeas and Dressing

This vibrant Vegetable and Quinoa Salad with Chickpeas is a nutritious and filling dish, perfect for a light dinner. Packed with protein, fiber, and fresh vegetables, it offers a delightful mix of textures and flavors.

Ingredients

• Quinoa - 1/2 cup (90g)
• Chickpeas - 1 cup (240g), canned, rinsed and drained
• Cucumber - 1/2 medium, diced
• Cherry tomatoes - 1 cup (150g), halved
• Bell pepper - 1/2 medium, diced
• Red onion - 1/4 small, finely chopped
• Fresh parsley - 1/4 cup (15g), chopped
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 2 tablespoons (30ml)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Garlic powder - 1/2 teaspoon (1.5g)
• Feta cheese - 1/4 cup (30g), crumbled (optional)

Steps

1. Rinse the quinoa under cold water and then cook it in a saucepan with 1 cup (240ml) of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
2. While the quinoa is cooking, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, dice the bell pepper, and finely chop the red onion and parsley.
3. In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, and parsley.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and garlic powder to create the dressing.
5. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
6. If using, sprinkle the crumbled feta cheese on top before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from quinoa and chickpeas.
• High in fiber, promoting digestive health.

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