Description
A fresh, filling salad made with fluffy quinoa, hearty chickpeas, and bright lemon and herbs, perfect for meal prep or a quick meal.
Ingredients
Base Ingredients
- 1 cup Quinoa (Any color; white is fluffiest)
- 1 can Chickpeas (Canned for convenience, or cooked from scratch)
- 2 tablespoons Lemon zest (Freshly grated)
- 1/4 cup Lemon juice (Freshly squeezed)
- 1/4 cup Olive oil (Extra virgin recommended)
Herbs and Seasoning
- 1/2 cup Fresh herbs (Mix of parsley, dill, and mint or cilantro)
- 2 cloves Garlic (Minced)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Black pepper (Freshly ground)
- Optional seasonings (Cumin, oregano, or red pepper flakes)
Optional Add-ins
- 1 cup Cucumber (Chopped)
- 1 cup Cherry tomatoes (Halved)
- 1/2 cup Kalamata olives (Optional, for briny flavor)
- 1/2 cup Feta cheese (Optional, for added creaminess)
Instructions
Cooking Quinoa
- Rinse quinoa under cold water for about 20 seconds.
- Combine 1 cup of quinoa with 2 cups of water (or broth) in a saucepan.
- Bring to a gentle boil, cover, and reduce heat to simmer for about 15 minutes.
- Turn off heat and let quinoa sit covered for 5 minutes.
- Spread quinoa on a plate to cool before mixing.
Mixing Salad
- In a large bowl, combine fluffed quinoa and drained chickpeas.
- Add chopped optional vegetables if using.
- In a small jar, combine olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper. Shake well.
- Pour dressing over quinoa mixture and toss gently.
- Add fresh herbs last to keep them vibrant.
- Taste and adjust seasoning, adding more salt or lemon as needed.
Notes
Best to serve fresh, but keeps well in the refrigerator for about 4 days. Can add a squeeze of lemon just before serving for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad, Side Dish
- Cuisine: Healthy, Mediterranean