Description
Non-Alcoholic Ale Quinoa Chickpea Salad with Lemon Vinaigrette is a vibrant, refreshing dish that bursts with flavor. Featuring nutty quinoa, protein-packed chickpeas, and crisp vegetables, this salad is perfect for picnics or as a light meal. Tossed in a zesty lemon vinaigrette, it’s not just nutritious but also visually appealing. Whether served as a main or side dish, this salad will keep your taste buds dancing all summer long!
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 can (15 oz) chickpeas, rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon (about 3 tablespoons)
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15 minutes until water is absorbed.
- While quinoa cooks, chop cucumber and halve cherry tomatoes.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Fluff cooked quinoa with a fork in a large bowl. Add chickpeas, cucumber, tomatoes, and parsley. Drizzle with dressing and toss gently.
- Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking required after quinoa
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg