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Description
A refreshing high-protein salad featuring cooked quinoa, chickpeas, and fresh vegetables, dressed with olive oil and vinegar, perfect for a light lunch or side dish.
Ingredients
- 3 cups cooked quinoa (any color)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup chopped cucumber
- 1 cup quartered cherry tomatoes
- 1/2 cup chopped red or yellow bell pepper
- 1/2 cup chopped carrots
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (or white balsamic vinegar)
- 2-3 tablespoons crumbled feta cheese (optional)
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon sea salt
Instructions
- Ensure your quinoa is cooked and cooled. If preparing fresh, cook according to package directions and then spread it on a tray to cool quickly.
- In a large mixing bowl, combine the cooked quinoa, drained and rinsed chickpeas, chopped cucumber, quartered cherry tomatoes, chopped bell pepper, chopped carrots, chopped red onion, and fresh parsley.
- Drizzle the salad with extra virgin olive oil and red wine vinegar. Season with sea salt and fresh ground black pepper.
- Add the crumbled feta cheese (if using). Gently toss all the ingredients together until thoroughly combined and coated with the dressing.
- Taste the salad and adjust seasonings as desired. For best flavor, allow the salad to chill in the refrigerator for at least 20-30 minutes before serving, which also helps the flavors meld.
- Serve chilled as a light lunch, a side dish, or part of a meal prep.
Notes
- Feta cheese is optional; omit for a vegan version.
- Allow the salad to chill for at least 20-30 minutes to enhance flavors.
- This recipe is great for meal prep and can be stored in the refrigerator for up to 3-4 days.
- Adjust seasonings to taste before serving.