Middle Eastern
Spiced Chickpea and Quinoa Salad
A refreshing and nutritious Middle Eastern-inspired salad packed with protein-rich chickpeas and quinoa, tossed with vibrant spices and fresh herbs.
Total Time25 minutes
Servings4
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
12
Protein
45
Carbs
15
Fat
10
Fiber
0g
Sodium
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 bell pepper, diced (red or yellow)
- 1 medium red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Feta cheese, crumbled (optional)
Instructions
- 1In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, covering and simmering for about 15 minutes, or until quinoa is fluffy and water is absorbed.
- 2Once cooked, fluff the quinoa with a fork and let it cool to room temperature.
- 3In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, parsley, and mint.
- 4In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, salt, and pepper to create the dressing.
- 5Add the cooked quinoa to the vegetable mixture, then pour the dressing over the salad. Toss to combine evenly.
- 6Serve the salad chilled or at room temperature. Garnish with crumbled feta if desired.
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