Description
A zesty Mediterranean-inspired salad with fluffy quinoa, crisp vegetables, and a tangy lemon garlic dressing, ready in 20 minutes. Packed with plant-based protein, fiber, and fresh flavors, this versatile dish works as a main or side. Naturally gluten-free and vegan.
Ingredients
1 cup uncooked quinoa
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained
1 medium cucumber, diced
1 red bell pepper, chopped
1/4 red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped (optional)
1/4 cup extra virgin olive oil
Zest and juice of 2 lemons
4 garlic cloves
1 tsp salt
1/2 tsp black pepper
1 avocado, sliced (optional)
Instructions
Rinse quinoa in a fine mesh strainer and toast in a dry skillet over medium heat for 2-3 minutes.
In a pot, combine quinoa, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
While quinoa cooks, prepare the dressing: Whisk together olive oil, lemon zest, lemon juice, minced garlic, remaining salt, and black pepper.
Chop vegetables and herbs. In a large bowl, combine cooked quinoa, chickpeas, veggies, and herbs.
Pour dressing over the salad and toss to coat evenly. Add avocado slices just before serving (if using).
Notes
Toast quinoa for enhanced flavor (optional)
Roast chickpeas in oven at 400°F for 10 minutes for extra crunch
Store in an airtight container in fridge for up to 4 days
Customize with spinach, feta cheese (for non-vegan), or roasted sweet potatoes
- Prep Time: 5
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (140g)
- Calories: 280
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg