Quinoa & Chickpea Salad

Quinoa & Chickpea Salad It’s not only delicious but also a great source of essential nutrients to fuel your body.

Quinoa is a complete protein, meaning it contains all nine essential amino acids your body can’t produce on its own. This makes quinoa an excellent choice for muscle repair and growth. It’s also rich in fiber, which supports digestion and helps maintain healthy blood sugar levels.

Chickpeas (also known as garbanzo beans) are loaded with protein and fiber. They help to keep you feeling full longer, making them a great option for weight management. Chickpeas are also packed with folate, which is essential for cell growth and overall health, and magnesium, which supports bone health and muscle function.

Cucumber is a hydrating vegetable that contains antioxidants, which help combat free radicals in the body. It’s low in calories and high in water content, making it great for weight loss and keeping your skin looking youthful and hydrated.

Cherry Tomatoes are a great source of vitamins C and A, which boost immunity and promote skin health. They also contain lycopene, an antioxidant that helps protect against heart disease and certain cancers.

Red Onion provides powerful antioxidants and helps lower blood sugar levels. It’s also rich in quercetin, which has anti-inflammatory properties.

With a drizzle of olive oil and fresh parsley, this salad is not only a flavor-packed treat but also a nutrient-rich addition to your diet. Enjoy it as a light lunch or a side dish to power up your meals!

Ingredients:

1 cup cooked quinoa
1 cup canned chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper, to taste

Preparation:

Prepare the Quinoa:

Rinse 1 cup of quinoa under cold water to remove any bitter saponin residue.

In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.

Once cooked, fluff the quinoa with a fork and allow it to cool slightly before adding it to the salad.

Prepare the Chickpeas:

If using canned chickpeas: Simply drain and rinse them well under cold water to remove excess sodium.

If using dried chickpeas: Soak 1 cup of dried chickpeas overnight in water. The next day, drain and rinse them. In a pot, cover the chickpeas with water and bring to a boil. Let them simmer for about 45 minutes to 1 hour until tender. Drain and cool before adding them to the salad.

Assemble the Salad:

In a large bowl, combine the cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Add the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Garnish and Serve: