Description
Lemon Quinoa & Chickpea Salad is a refreshing and nutritious dish that’s perfect for any occasion. Bursting with vibrant flavors from fresh vegetables and zesty lemon juice, this salad is not only light but also filling, making it ideal for busy weeknights or family gatherings. With protein-packed chickpeas and wholesome quinoa, each bite nourishes your body while delighting your taste buds. This versatile salad can be served as a main course or a side at barbecues, and it’s easy to customize based on your preferences. Enjoy the crunch of fresh veggies and the brightness of lemon in this delightful recipe that’s sure to impress!
Ingredients
Scale
- 1 cup dry quinoa (tri-color recommended)
- 1 3/4 cups water
- 1 teaspoon garlic powder
- 1 1/2 cups cooked or canned chickpeas (drained and rinsed)
- 1 1/2 cups cucumber (quarter and thinly sliced)
- 1 bell pepper (red or yellow, diced)
- 1 cup grape tomatoes (halved)
- 3/4 cup carrots (small diced)
- 1/2 cup scallions (thinly sliced)
- 1/2 – 1 cup parsley (chopped)
- Juice of 2 – 3 lemons
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cool water using a fine mesh sieve to remove bitterness.
- In a large pot, combine water, rinsed quinoa, and garlic powder. Bring to a boil, cover, reduce heat to low, and simmer for about 15 minutes. Remove from heat and let sit covered for an additional 10-15 minutes before fluffing.
- While quinoa cooks, chop all vegetables into small pieces for even mixing.
- Once cooled slightly, combine quinoa with chickpeas, veggies, parsley, lemon juice, salt, and pepper in a large bowl.
- Serve warm, at room temperature, or chilled. Add extra lemon juice or avocado slices as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 4g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg