Description
A vibrant, protein-packed salad made with fluffy quinoa, hearty chickpeas, crisp vegetables, and a bright lemon dressing. Perfect for meal prep, light lunches, or fresh side dishes.
Ingredients
1 cup (185 g) uncooked quinoa
2 cups (480 ml) water
2 cups (330 g) cooked chickpeas, drained and rinsed
1 cup (150 g) cherry tomatoes, halved
1 medium cucumber (about 200 g), diced
1 red bell pepper (about 150 g), diced
¼ cup (40 g) red onion, finely diced
¼ cup (15 g) fresh parsley, chopped
2 tablespoons (8 g) fresh mint, chopped
¼ cup (60 ml) freshly squeezed lemon juice
3 tablespoons (45 ml) extra-virgin olive oil
1 teaspoon (5 g) Dijon mustard
1 clove garlic, minced (about 1 teaspoon / 3 g)
½ teaspoon (3 g) sea salt
¼ teaspoon (1 g) black pepper
½ teaspoon (2 g) ground cumin
Instructions
Rinse quinoa under cold water. Combine 1 cup (185 g) quinoa with 2 cups (480 ml) water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Let sit 5 minutes, then fluff and cool.
In a large bowl, combine cooled quinoa, 2 cups (330 g) chickpeas, tomatoes, cucumber, bell pepper, red onion, parsley, and mint.
In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, pepper, and cumin.
Pour dressing over the salad and toss until evenly coated. Let sit 15–20 minutes before serving.
Notes
Allow quinoa to cool completely before mixing to prevent excess moisture. Adjust lemon and salt to taste. Store in an airtight container in the refrigerator for up to 4 days. Add avocado just before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes