Quinoa Chickpea Salad
This mouth-watering Quinoa Chickpea Salad recipe will have you drooling. It includes cucumbers, tomatoes, red onions, and chickpeas, and it's easy to make—it takes less than 20 minutes.
Servings: 2 people
Calories: 254kcal
Equipment
- Medium sized bowl
- chopping board
- Chefs knife
Ingredients
- ½ cup of quinoa
- ½ a cucumber diced
- 3 handfuls of baby tomatoes chopped
- ½ cup of cooked chickpeas
- ¼ red onion diced
- Salt to taste
- Pepper to taste
- Lemon juice to taste
- Olive oil
Instructions
- Add quinoa to a medium sized saucepan and rinse. Fill the saucepan with 1 cup of water and a pinch of salt. Bring the water to a boil and cook on a low heat for 8-10 minutes. Leave to cool.
- Add the cooled quinoa, chickpeas, cucumber, tomatoes, onions to a large bowl. Season with salt, pepper and lemon juice. Add a few drops of olive oil and mix.
Notes
- Add-ins: You can get creative with this dish by adding your favorite vegetables, such as red peppers, peas, asparagus, broccoli, carrots, and more.
- Chickpeas: You can use dried chickpeas for this recipe. Just follow the cooking instructions on the packaging.
- Swaps: For a different twist, you can substitute the chickpeas with black beans, lentils, or kidney beans.
Nutrition
Serving: 247g | Calories: 254kcal | Carbohydrates: 45.42g | Protein: 10.93g | Fat: 3.89g | Saturated Fat: 0.465g | Polyunsaturated Fat: 1.961g | Monounsaturated Fat: 0.953g | Sodium: 11mg | Potassium: 666mg | Fiber: 7.6g | Sugar: 5.77g | Vitamin A: 717IU | Vitamin C: 13.9mg | Calcium: 63mg | Iron: 3.57mg