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Quinoa Chickpea Salad

A quick and delightful quinoa salad with chickpeas and fresh veggies, perfect for a light meal or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Quinoa and Broth
  • 1 cup quinoa Rinsed under cold water
  • 2 cups vegetable broth Use for cooking quinoa
Salad Mix
  • 1 can chickpeas, drained and rinsed 15 oz can
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 1 Juice lemon Juice of 1 lemon
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse the quinoa under cold water and drain.
  2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
  3. While the quinoa cooks, prepare the veggies. In a large bowl, mix the chopped bell pepper, cucumber, and parsley.
Assembly
  1. Once the quinoa is ready, fluff it with a fork and let it cool for a few minutes.
  2. Add the cooled quinoa to the veggie mix. Drizzle olive oil and lemon juice over the top, then season with salt and pepper. Toss everything together until well combined.

Notes

This dish can be served warm or cold. Garnish with lemon wedges or fresh parsley for an extra touch. Leftovers can be stored in an airtight container in the fridge for up to 3 days.