Description
A vibrant salad packed with protein and flavor, featuring quinoa, chickpeas, fresh veggies, and a zesty lemon dressing.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup fresh parsley or cilantro, chopped
- ½ cup feta cheese, crumbled
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Rinse the quinoa under cold running water.
- Cook the quinoa in a medium saucepan with 2 cups of water or vegetable broth; bring to a boil, reduce heat, cover, and let simmer for about 15 minutes.
- Prep the veggies by halving the cherry tomatoes, dicing the cucumber, and chopping the herbs.
- Combine the cooled quinoa, chickpeas, tomatoes, cucumber, herbs, and feta in a large mixing bowl.
- Make the dressing by whisking together olive oil and lemon juice, then season with salt and pepper.
- Dress the salad with the dressing and toss gently to combine. Chill in the refrigerator for 30 minutes before serving.
Notes
This salad can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg