Refreshing Quinoa Salad with Chickpeas and Fresh Vegetables
A vibrant and healthy quinoa salad with chickpeas,fresh cucumber, bell pepper, and parsley, tossed in a zesty lemon and olive oildressing for a light and satisfying dish.
Ingredients
- 1 cup of rinsed uncooked quinoa washed in a fine-mesh sieve
- 2 cups water
- 1 can 15 ounces chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
- 1 medium cucumber seeded and chopped
- 1 medium red bell pepper chopped
- ¾ cup of diced red onion approximately from one small red onion
- 1 cup of finely minced flat-leaf parsley sourced from one large bunch
- ¼ cup olive oil
- ¼ cup of fresh lemon juice extracted from 2 to 3 lemons
- 1 tablespoon red wine vinegar
- 2 cloves garlic pressed or minced
- ½ teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- Cook the quinoa: In a medium-sized pot, mix the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Let the quinoa simmer for 15 minutes or until all the water is absorbed. Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside to cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, sea salt, and freshly ground black pepper.
- Combine the salad: In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, red bell pepper, red onion, and chopped parsley.
- Chill and serve: To enhance the flavor, refrigerate the salad for a minimum of 30 minutes before serving. This resting period allows the flavors to blend harmoniously. Serve it chilled or at room temperature, and savor every bite!
Nutrition
Calories: 250kcal
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