Description
A vibrant Mediterranean-style plant-based salad blending protein-rich quinoa and chickpeas with refreshing cucumber and parsley. Lightly dressed with olive oil, lemon juice, and apple cider vinegar (as a halal alternative), this dish is gluten-free, high in fiber, and perfect for quick weeknight meals or light lunches.
Ingredients
Quinoa, 1 cup
Chickpeas, 1 can (15 oz) or 1 cup dried, cooked
Cucumber, 1 medium, diced
Parsley, 1/2 cup fresh chopped
Olive Oil, 2 tbsp
Apple Cider Vinegar, 1 tbsp
Lemon Juice, 1 tbsp (from 1/2 a medium lemon)
Instructions
1. Rinse quinoa in a fine mesh strainer until water runs clear
2. Combine quinoa and 2 cups salted water in a pot; bring to a boil, reduce heat, and simmer 15 minutes until fluffy
3. Fluff quinoa with a fork, let cool completely
4. Dice cucumber (save liquid for vinaigrette)
5. Chop parsley
6. Drain and rinse chickpeas
7. In a large bowl, toss cooled quinoa with chickpeas, cucumber, and parsley
8. Whisk apple cider vinegar, lemon juice, and olive oil in a small bowl
9. Drizzle dressing over salad and toss to coat evenly
Notes
Refrigerate cooled quinoa if time is tight
Substitute cucumber with cherry tomatoes in summer or add spinach in winter
Store leftovers in an airtight container in the fridge for up to 5 days
Serve chilled as a main dish or appetizer
Use apple cider vinegar to avoid alcohol
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 3g
- Sodium: 350mg
- Fat: 7.5g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg