Description
A vibrant and healthy Lemon Herb Quinoa and Chickpeas Mediterranean Salad that combines fresh ingredients, wholesome proteins, and delightful flavors.
Ingredients
Scale
- 3/4 cup raw quinoa
- 15 ounce canned chickpeas, drained and rinsed
- 1 cup sliced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup finely diced red onion
- 1/2 cup chopped fresh parsley
- 2 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 3 tablespoon olive oil
- 1/4 cup fresh lemon juice
Instructions
- Rinse the quinoa under cold water to eliminate its natural bitter coating. Follow package directions, using a 2:1 water-to-quinoa ratio. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Let sit covered for an additional 5 minutes before fluffing with a fork.
- In a large bowl, combine chickpeas, sliced cucumber, diced red bell pepper, finely diced red onion, and chopped parsley.
- In a separate small bowl, whisk together olive oil, fresh lemon juice, lemon zest, oregano, garlic powder, cumin, salt, and black pepper.
- Add the cooled quinoa to the salad bowl with the vegetables. Pour the dressing over the top and toss well to coat everything evenly.
- Serve immediately or refrigerate in an airtight container for up to 4 days.
Notes
This salad is versatile and can be customized with additional protein sources like grilled chicken or tofu. It is perfect for meal prep and can be served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg