Lemon Quinoa & Chickpea Salad
Healthy Lemon Quinoa Chickpea Salad is light, well-balanced and delicious! This veggie-filled salad is quick and easy and can be served as a side or main dish. Oil-free + vegan recipe.
Ingredients:
1 cup dry quinoa (I used tri-color)1 3/4 cup water
1 teaspoon garlic powder
1 1/2 cups cooked or 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
1 1/2 cups cucumber, quartered and thinly sliced
1 red or yellow bell pepper (about 1 cup), diced
1 cup grape tomatoes, sliced in half
3/4 cup carrots, diced small
1/2 cup scallions, thinly sliced
1/2 – 1 cup parsley, chopped
2 – 3 juicy lemons (about 1/4 – 1/3 cup), juice of
red pepper flakes, optional
mineral salt & fresh cracked pepper, to taste
Prep veggies: While the quinoa is cooking prep the veggies.
Assemble salad: Once quinoa is ready, add the chickpeas, carrots, cucumber, scallions, bell pepper, tomatoes, parsley, lemon juice and spices, mix well. Season to taste with salt and pepper.
Serve warm, at room temperature, or chilled. I love serving mine with more lemon juice drizzled on top. Avocado slices would be a great addition too!
Serves 3 – 4
Preparation:
Rinse quinoa: In a fine mesh sieve rinse quinoa under cool running water.Cook quinoa: In a large pot, combine water, quinoa and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 – 15 minutes. Fluff with a fork. Alternatively, use this quick and easy Instant Pot Quinoa.
Recipetypes
Lunch
Nutritionstyles
Vegan
Temperatures
Cold