Zesty Quinoa Chickpea Salad
This vibrant gluten-free quinoa chickpea salad is a refreshing blend of flavors and textures. Packed with protein-rich chickpeas, nutrient-dense quinoa, and a tangy lemon vinaigrette, it's perfect for lunch or as a side dish. With a medley of colorful vegetables and herbs, this salad is not just healthy but also incredibly satisfying. Enjoy it chilled or at room temperature for a delightful meal!
ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
steps
- 1.
In a medium saucepan, combine quinoa and water; bring to a boil.
- 2.
Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 3.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- 4.
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
- 5.
In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.
- 6.
Pour the dressing over the salad mixture and toss until evenly coated.
- 7.
Add the cooked quinoa to the salad and mix well.
- 8.
Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
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