Quinoa and Chickpea Salad Cups
A refreshing and protein-packed snack featuring quinoa, chickpeas, and fresh vegetables, perfect for a quick and nourishing bite.
15 min
Prep
15 min
Cook
4
Serves
210
Calories
Macros · per serving
7g protein
31g carbs
7g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 1 cup canned chickpeas
- 1 cucumber
- 1 cup cherry tomatoes
- 0.5 red onion
- 0.25 cup parsley
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water and drain.
- 2
In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
- 3
Drain and rinse the canned chickpeas under cold water, then set aside.
- 4
Dice the cucumber and halve the cherry tomatoes. Finely chop the red onion and parsley.
- 5
In a large bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- 6
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 7
Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
- 8
Divide the salad into small cups or bowls for individual servings.
Cook it this week.
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