Description
A refreshing and nutritious salad made with quinoa, chickpeas, and a zesty lemon dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
- Remove from heat and fluff with a fork. Let it cool to room temperature.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Sprinkle with crumbled feta cheese (if using) and serve chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg