Quinoa & Chickpea Salad

Quinoa is a powerful source of plant-based protein. When you add chickpeas, crunchy vegetables, parsley and lemon, whether you are a vegan, vegetarian or meat-eater, you’ll enjoy a light and satisfying salad. It’s also gluten-free!

Ingredients

1 cup quinoa, uncooked (thoroughly rinsed and drained)

2 cups water

1-15 ounce can chickpeas, rinsed and drained

1 1/2 cups English cucumber, diced

3/4 cup red pepper, diced

1/2 cup red onion, finely minced

1 cup parsley, chopped

3 Tablespoons olive oil

3 Tablespoons fresh lemon juice

1 Tablespoon red wine vinegar

2 cloves garlic, pressed

Salt and pepper to taste

Instructions

1. Quinoa preparation: In a saucepan, mix the rinsed quinoa with the water and bring to a boil over medium-high heat until it starts to boil. Turn the heat down to a simmer and cook the quinoa, uncovered, for about 15 minutes or until the water is absorbed. Remove the pan from the heat, cover and allow it to steam for 5 minutes. Then, fluff with a fork and let it cool.
2. In a large bowl, mix the chickpeas, vegetables and parsley with a large spoon and set aside.
3. In a small bowl or shaker bottle, add the olive oil, lemon juice, vinegar, garlic, salt and pepper. Whisk or shake until thoroughly blended.
4. Add the cooled quinoa to the large bowl and toss with the dressing until combined.
5. Cover for 10 minutes at room temperature to allow the flavors to intensify.
6. Serve and enjoy!

Nutritional Information

Servings: 4 / 347 calories per serving

51g carbohydrates; 0mg cholesterol; 12g protein; 14g fat (1.3g sat); 9g fiber; 374 mg sodium

Tips from Helene’s Kitchen

This salad is perfect served in a pita shell, rolled in a wrap or scooped on top of a bed of greens.