Quinoa, chickpeas and diced carrots, bell peppers, cucumber, scallions, parsley, and big squeeze of lemon make this a light, well-balanced, healthy side or main dish!
Rinse quinoa: In a fine mesh sieve rinse quinoa under cool running water.
Cook quinoa: In a large pot, combine water, quinoa and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 – 15 minutes. Fluff with a fork. Alternatively, use this quick and easy Instant Pot Quinoa.
Prep veggies: While the quinoa is cooking prep the veggies.
Assemble salad: Once quinoa is ready, add the chickpeas, carrots, cucumber, scallions, bell pepper, tomatoes, parsley, lemon juice and spices, mix well. Season to taste with salt and pepper.
Serve warm, at room temperature, or chilled. I love serving mine with more lemon juice drizzled on top. Avocado slices would be a great addition too!
Serves 3 – 4
Seasonings: You can really use any seasoning here you like. I used a bit of Trader Joe’s 21 Salute Seasoning mix. Or you can use an everyday seasoning, lemon pepper blend or any of your favorite spices. Even a teaspoon or so of thyme, basil, cumin or any of your favorites will work here. Keep it simple or add various spices to suit your taste.
Dressing: If you want something a bit more intense than just the lemon, try using this Zesty Garlic + Lemon Dressing!
Find it online: https://simple-veganista.com/quinoa-chickpea-salad/