Description
A light and nutritious salad combining quinoa and chickpeas with fresh veggies, reminiscent of traditional falafel.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: spices like cumin or coriander
Instructions
- Rinse the quinoa under cold water, then combine it with water or vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
- In a separate bowl, whisk together tahini, olive oil, lemon juice, garlic powder, salt, and pepper. If using, add spices for extra flavor.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later use.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Keep dressing separate until serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa salad, vegan salad, healthy salad, falafel, chickpeas