Description
Spicy Chickpea and Quinoa Salad is a vibrant, nutritious dish bursting with flavor, perfect for lunch or dinner. Whip it up in under 30 minutes for a quick and satisfying meal.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 can (15 oz) low-sodium chickpeas
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, finely chopped
- ½ cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tsp cumin powder
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water or broth. Bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- While the quinoa cooks, chop cherry tomatoes and cucumber; finely dice the red onion.
- In a large bowl, mix cooked quinoa, drained chickpeas, chopped veggies, parsley, lemon juice, olive oil, cumin powder, salt, and pepper.
- Toss gently to combine without mashing the chickpeas. Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added creaminess, consider adding diced avocado. - Substitute chickpeas with black beans for a different flavor profile. - This salad can be made ahead of time; it tastes even better after marinating overnight.