Vibrant, protein-packed salad featuring fluffy quinoa, fresh vegetables, feta, and hearty chickpeas. Ideal for a nutritious lunch.
# What You'll Need:
→ Grains & Legumes
01 - 1 cup quinoa
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - ½ cup fresh parsley or cilantro, chopped
→ Dairy
06 - ½ cup feta cheese, crumbled
→ Dressing
07 - 3 tbsp olive oil
08 - 2 tbsp lemon juice
09 - Salt and pepper, to taste
# Step-by-Step:
01 - Rinse the quinoa thoroughly under cold running water to remove bitter coating.
02 - Combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let cool slightly.
03 - While quinoa cooks, halve the cherry tomatoes, dice the cucumber, and chop the fresh herbs.
04 - In a large mixing bowl, combine cooled quinoa, drained chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese.
05 - In a small bowl, whisk together olive oil and lemon juice. Season with salt and pepper to taste.
06 - Pour the dressing over the salad and toss gently to evenly coat all ingredients.
07 - Serve immediately, or refrigerate for 30 minutes for a chilled, refreshing salad.
