Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (diced)
- 1 cucumber (chopped)
- ½ small red onion (thinly sliced)
- Fresh parsley (chopped)
- Juice of 1 lemon
- 4 tablespoons extra virgin olive oil
- cumin
- paprika
- salt
- pepper
Instructions
- Rinse quinoa under cold water. Combine with 2 cups water in a saucepan, bring to boil, cover, and simmer for about 15 minutes until fluffy.
- Drain and rinse chickpeas. Optionally toss with olive oil and spices before roasting.
- Dice cherry tomatoes, chop cucumber, and slice red onion.
- Whisk lemon juice, olive oil, cumin, paprika, salt, and pepper in a bowl.
- In a large bowl, mix cooked quinoa, chickpeas, veggies, and parsley. Drizzle with dressing and toss gently.
- Refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg