Mediterranean Chickpea & Quinoa Salad with Yogurt Dressing
A vibrant and gut-friendly Mediterranean salad featuring chickpeas, quinoa, fresh veggies, and a tangy yogurt dressing.
15 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
12g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 1 can canned chickpeas
- 1 cucumber
- 1 cup cherry tomatoes
- 0.5 red onion
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 0.5 cup plain yogurt
- 0.25 cup fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water to remove bitterness.
- 2
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes until quinoa is cooked and water is absorbed. Fluff with a fork and let cool.
- 3
Drain and rinse the canned chickpeas under running water. Set aside.
- 4
Dice the cucumber and halve the cherry tomatoes. Finely chop the red onion and fresh parsley.
- 5
In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- 6
In a small bowl, whisk together olive oil, lemon juice, and plain yogurt to make the dressing. Season with salt and black pepper to taste.
- 7
Pour the yogurt dressing over the salad and toss well to combine.
- 8
Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavor.
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