Quinoa and Chickpea Salad

Name: Quinoa and Chickpea Salad
Total time: 900 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2/3 cup quinoa (uncooked); 1 cup water (for cooking the quinoa); 1 can chickpeas; 1 red bell pepper (diced); 1 container cherry tomatoes; 1/2 cucumber (diced); Feta cheese (optional); Cilantro (1 handful); 1/2 yellow onion; 1 1/2 lemons; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; Salt and pepper

Cuisine et création @CuisineetCreation

This quinoa and chickpea salad recipe is healthy and full of fresh flavors! Serve it as a side dish or enjoy it on its own as a meal.

Cuisine et création @CuisineetCreation

This quinoa and chickpea salad recipe is healthy and full of fresh flavors! Serve it as a side dish or enjoy it on its own as a meal.

Saved

Ingredients

15 minutes

Serves 4 servings

2/3 cupquinoa (uncooked)
1 cupwater (for cooking the quinoa)
1 canchickpeas
1red bell pepper (diced)
1 containercherry tomatoes
1/2cucumber (diced)
Feta cheese (optional)
Cilantro (1 handful)
1/2yellow onion
For the Dressing
1 1/2lemons
2 tablespoonsolive oil
1 tablespoonapple cider vinegar
Salt and pepper

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Steps

15 minutes

1

To cook the quinoa: In a saucepan, combine 2/3 cup quinoa and 1 cup water. Cover and bring to a boil, then reduce to low heat until the water is absorbed. Let cool on a large plate (or in the freezer for 15 minutes).
2

Meanwhile, dice the bell peppers, onion, and cucumber on a cutting board. Halve the cherry tomatoes lengthwise. Finally, chop the cilantro.
3

Remove the quinoa from the freezer, then add all the chopped vegetables, chickpeas, and cilantro to the quinoa plate.
4

Make the dressing: In a glass jar, mix the olive oil, juice from the squeezed lemons, apple cider vinegar, and salt and pepper. Close the jar and shake well until the ingredients are well combined.
5

Pour the dressing over the salad, sprinkle with feta cheese, and enjoy!
This salad keeps in the refrigerator for 4 days in an airtight container.