Vegetable and Quinoa Salad with Chickpeas and Dressing and Spices

This Vegetable and Quinoa Salad with Chickpeas is a vibrant and nutritious dish, perfect for a light dinner. Packed with protein and fiber, it's dressed in a zesty lemon-tahini dressing that elevates the flavors beautifully.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Chickpeas (canned, drained and rinsed) - 1 cup
• Cucumber (diced) - 1 medium
• Bell pepper (diced, any color) - 1 medium
• Cherry tomatoes (halved) - 1 cup
• Red onion (finely chopped) - 1/4 medium
• Fresh parsley (chopped) - 1/4 cup
• Lemon juice - 2 tablespoons
• Tahini - 1 tablespoon
• Olive oil - 2 tablespoons
• Garlic (minced) - 1 clove
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water to remove its natural bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. In a large mixing bowl, combine the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
4. In a small bowl, whisk together the lemon juice, tahini, olive oil, minced garlic, cumin, paprika, salt, and black pepper until smooth.
5. Fluff the quinoa with a fork and add it to the mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine all ingredients.
6. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Nutrition

• Calories: 400
• Protein: 14 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, supporting muscle health and digestion.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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