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Plant Powered Salad: Discover Delicious Recipes for a Healthy Lifestyle

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This Quinoa Chickpea Salad is a colorful and nutritious dish, loaded with protein and fiber from quinoa and chickpeas, along with fresh vegetables. It’s a quick and easy option for a light lunch or a side dish, bursting with flavor and perfect for meal prep!

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (any color), diced
  • 1 avocado, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water or vegetable broth.
  2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
  3. After 15 minutes, remove the pot from heat and let it sit, covered, for another 5 minutes.
  4. Fluff the quinoa with a fork and set it aside to cool. You can spread it out on a baking sheet to speed up the cooling process if needed.
  5. Halve the cherry tomatoes.
  6. Dice the cucumber (peeling is optional).
  7. Dice the bell pepper.
  8. Finely chop the red onion.
  9. Dice the avocado.
  10. Chop the fresh parsley and mint.
  11. In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, avocado, red onion, parsley, and mint.
  12. Gently toss the ingredients together using a spatula or large spoon, being careful with the avocado.
  13. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, and 1 tablespoon of apple cider vinegar.
  14. Add 1 teaspoon of garlic powder, and season with salt and pepper to taste.
  15. Whisk until the dressing is well combined and emulsified.
  16. Pour the dressing over the salad mixture in the large bowl.
  17. Toss gently to combine, ensuring all ingredients are coated with the dressing.

Notes

  • Feel free to customize the salad by adding other vegetables or proteins of your choice.
  • This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Find it online: https://anasrecipes.com/plant-powered-salad/