Description
A refreshing Mediterranean-inspired salad combining protein-packed quinoa and chickpeas with crisp cucumber, tangy red pepper, and a zesty olive oil and vinegar dressing. This light, no-cook dish is perfect for summer meals or side dishes.
Ingredients
Quinoa, 1 cup (uncooked)
Cooked Chickpeas, 1 (15-oz) can or 1 cup (canned)
Cucumber, 1 medium
Red Pepper, 1 medium
Olive Oil, 3 tbsp (extra-virgin)
Apple Cider Vinegar, 1 tbsp (substitute for red wine vinegar)
Garlic, 1 clove (minced)
Salt, to taste
Black Pepper, to taste
Instructions
Rinse quinoa under cold water; drain and set aside
Bring 2 cups water to a boil, add quinoa, reduce heat, and simmer for 15 minutes
Fluff quinoa with a fork and let cool completely
Dice cucumber and red pepper into ½-inch cubes; transfer to a large bowl
Combine cooled quinoa and cooked chickpeas with vegetables in the bowl
Whisk olive oil, apple cider vinegar, minced garlic, salt, and pepper
Pour dressing over salad; toss gently until evenly coated
Let sit for 10 minutes before serving to allow flavors to meld
Notes
For faster prep, use pre-rinsed quinoa
Drain and rinse chickpeas to lower sodium content
Remove cucumber seeds for less moisture
Adjust vinegar type to suit preference
Store leftovers in an airtight container in the fridge for up to 24 hours
- Prep Time: 10
- Cook Time: 15
- Category: Trending
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad portion (4 cups total, divided into 4)
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
