Description
A fresh and hearty salad packed with protein and flavor, perfect for a light lunch or side dish.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Cook quinoa according to package instructions, then let it cool.
- In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, and parsley.
- Add the cooled quinoa to the bowl and mix gently.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to combine evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
You can customize the seasonings to taste.