Description
A wholesome, filling Chickpea Quinoa Salad bowl packed with plant protein, fresh vegetables, and a zesty lemon-olive oil dressing, perfect for a nutritious meal prep or light lunch.
Ingredients
Salad Ingredients
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup bell pepper, diced
Dressing Ingredients
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper, to taste
Instructions
- Prepare the salad ingredients: In a large bowl, combine the cooked quinoa, cooked chickpeas, diced cucumber, cherry tomatoes, and diced bell pepper. Ensure all the vegetables are uniformly chopped for balanced texture.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well emulsified, creating a light and zesty dressing.
- Toss and serve: Pour the dressing over the quinoa and chickpea mixture, tossing thoroughly to coat all ingredients evenly. Serve immediately or chill for a refreshing cold salad.
Notes
- Add sliced avocado or crumbled feta cheese for extra creaminess and richness.
- For added crunch, sprinkle toasted nuts or seeds like pumpkin or sunflower seeds.
- Can be prepared in advance and stored covered in the refrigerator for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main
- Method: No-Cook
- Cuisine: Contemporary
