Mediterranean Chickpea & Tomato Salad with Quinoa

A vibrant Mediterranean-inspired salad with perfectly seasoned quinoa, chickpeas, tomatoes, cucumber, and a zesty lemon-herb vinaigrette.

Ingredients

• 1/2 cup Quinoa
• 1/2 cup Chickpeas
• 1/2 cup (diced) Canned Tomatoes
• 1/4 cup (diced) Cucumber
• 1/4 cup (thinly sliced) Red Onion
• 2 tbsp (chopped) Fresh Parsley
• 1 tbsp (chopped) Fresh Mint
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1 clove (minced) Garlic
• to taste Salt
• to taste Black Pepper
• 1/2 tsp Cumin
• 1/4 tsp Smoked Paprika

Instructions

1. Rinse quinoa thoroughly. In a small saucepan, combine quinoa with 1 cup of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Let cool.
2. While quinoa cooks, prepare the chickpeas: In a bowl, gently toss the chickpeas with 1/4 tsp of salt, 1/4 tsp of pepper, and 1/4 tsp of cumin. Spread on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 10 minutes, until slightly toasted. This enhances their flavor and texture.
3. In a bowl, combine cooled quinoa, baked chickpeas, diced canned tomatoes, diced cucumber, and thinly sliced red onion.
4. In a small bowl, whisk together lemon juice, olive oil, minced garlic, remaining cumin, smoked paprika, salt, and black pepper.
5. Add fresh parsley and mint. Adjust seasoning to taste.
6. Pour dressing over the salad and toss gently to combine.
7. Serve immediately or chill for later. Chilling allows the flavors to meld together even more.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch