Description
A bright, filling salad made with quinoa, chickpeas, fresh vegetables, and a zesty lemon-olive oil dressing.
Ingredients
- 1 cup quinoa (any color; rinse well)
- 2 cups water (or low-sodium vegetable broth)
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/4 small red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup extra-virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon (optional)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup crumbled feta (omit for vegan), 1/4 avocado diced, 2 tbsp toasted pine nuts or chopped almonds
Instructions
- Rinse the quinoa in a fine-mesh sieve under cold running water for 30–60 seconds.
- Combine rinsed quinoa and 2 cups water (or broth) in a small pot. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 12–15 minutes, until the quinoa is tender and the germ tail is visible.
- Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and spread it on a plate to cool slightly.
- Place the drained chickpeas, diced cucumber, bell pepper, red onion, and parsley in a large bowl.
- Whisk together olive oil, lemon juice, lemon zest (if using), salt, and black pepper. Taste and adjust seasoning.
- Add the cooled quinoa to the vegetable and chickpea mixture. Pour the dressing over the salad and toss thoroughly to combine.
- Let the salad rest for 10–30 minutes at room temperature, or chill for 30–60 minutes.
- If using, fold in avocado and/or crumbled feta just before serving. Sprinkle nuts or seeds on top for crunch.
Notes
Best served cool. Can be made ahead; add delicate ingredients just before serving.
- Prep Time: 10
- Cook Time: 15
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean