Description
A vibrant and nourishing salad packed with plant-based protein and fiber, perfect for busy weeknights or lazy weekends.
Ingredients
Scale
- 1 cup Quinoa
- 1 can (15 oz) Chickpeas (drained and rinsed)
- 1 cup Cherry Tomatoes (halved)
- 1 Small Red Onion (finely chopped)
- 1 Avocado (diced)
- 1/4 cup Fresh Parsley (chopped)
- Juice of 1 Lemon (freshly squeezed)
- 1/4 cup Olive Oil
- Salt & Pepper to taste
Instructions
- Rinse the quinoa under cold water for about 2 minutes.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water, bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
- While the quinoa cooks, drain and rinse the canned chickpeas.
- Dice the cherry tomatoes, red onion, and avocado, and chop the parsley.
- Once the quinoa is cooked, add it to a mixing bowl with the chickpeas and chopped veggies.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper, then drizzle over the salad and toss gently.
- Chill in the fridge for at least 30 minutes before serving.
Notes
For added flavor, consider using vegetable broth instead of water for cooking the quinoa. Store any leftover salad without avocado to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, healthy, chickpeas, quinoa, vegetarian, protein