Description
A healthy and refreshing vegan salad featuring quinoa, chickpeas, and fresh vegetables, perfect for a light meal or side dish.
Ingredients
- 1 cup quinoa
- 1 can chickpeas (15 oz), drained and rinsed
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- Salt and pepper, to taste
Instructions
- Cook the quinoa according to package instructions, then let it cool to room temperature.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, tahini, cumin, coriander, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- For extra flavor, add a sprinkle of feta cheese or avocado.
- This salad can be stored in the fridge for up to 3 days.