Description
A delicious and nutritious dish combining quinoa, chickpeas, and fresh vegetables.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 can (15 oz / 425 g) chickpeas, rinsed & drained (or roasted)
- ½ cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata olives, halved & pitted
- ¼ red onion, thinly sliced
- ¼ cup feta cheese, crumbled
- Fresh parsley, mint, or dill to taste
- Lemon-tahini dressing (homemade or store-bought)
Instructions
- For an extra layer of flavor and texture, roast the chickpeas by tossing them with a light drizzle of olive oil and a sprinkle of salt and pepper. Spread them evenly on a baking sheet and place them in a preheated oven at 400°F (200°C). Roast for 20 to 25 minutes until they’re golden and crispy.
- Follow the instructions on the quinoa package to cook it to perfection. Typically, this involves rinsing the quinoa, combining it with water in a pot, and cooking on medium heat until all the water is absorbed. Let it cool slightly before assembling the bowl.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, Kalamata olives, and thinly sliced red onion. Drizzle generously with lemon-tahini dressing and toss gently to combine, ensuring every element is coated with the dressing.
- Just before serving, top the dish with a crumble of feta cheese and a sprinkle of fresh herbs like parsley, mint, or dill for a delightful finish.
Notes
Customize the amount of dressing based on personal preference for moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
Nutrition
- Calories: 350 kcal
- Sodium: Approximately 600 mg
- Protein: 12 g