BiteSaavy
BiteSaavy recipe

Mediterranean Chickpea and Quinoa Salad

A refreshing, protein-packed lunch salad with quinoa, chickpeas, fresh veggies, and a zesty lemon dressing.

Lunch 15 min prep 15 min cook Serves 4 Lunch Vegetarian Gluten-Free
Mediterranean Chickpea and Quinoa Salad

Ingredients

  • quinoa
    150 grams 5.3 ounces rinsed
  • water
    300 ml 10 fl oz
  • canned chickpeas
    240 grams 8.5 ounces drained and rinsed
  • cherry tomatoes
    150 grams 5.3 ounces halved
  • cucumber
    100 grams 3.5 ounces diced
  • red onion
    50 grams 1.75 ounces finely chopped
  • fresh parsley
    15 grams 0.5 ounces chopped
  • lemon juice
    30 ml 1 fl oz freshly squeezed
  • extra virgin olive oil
    30 ml 1 fl oz
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Rinse quinoa under cold water until water runs clear.
  • 2
    Combine quinoa and water in a pot, bring to a boil, then simmer covered for 15 mins.
  • 3
    Remove quinoa from heat and let it sit, covered, for 5 mins. Fluff with a fork.
  • 4
    In a large bowl, mix chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
  • 5
    Add cooked quinoa to the bowl and toss gently.
  • 6
    Whisk lemon juice, olive oil, salt, and pepper; pour over salad and mix well.
  • 7
    Serve immediately or chill for 30 mins for flavors to combine.

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