Ingredients
Main Ingredients
- 1 cup cooked quinoa
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 10 Kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
Dressing
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Cook Quinoa: Cook the quinoa according to the package instructions. Once cooked, allow it to cool to room temperature or refrigerate it until you are ready to assemble the salad.
- Combine Ingredients: In a large bowl, combine the cooled quinoa, drained chickpeas, cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and chopped fresh parsley.
- Add Dressing: Drizzle the lemon juice over the combined ingredients and toss everything together until well mixed.
- Season: Add salt and freshly ground black pepper to taste, mixing again to evenly distribute the seasoning.
- Serve or Store: Serve the salad immediately for best freshness, or refrigerate it for later consumption. The flavors meld wonderfully after chilling.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- For added protein, consider adding grilled chicken or feta cheese (note dietary preferences).
- Use fresh lemon juice for the best flavor in the dressing.
- Feel free to substitute Kalamata olives with green olives if preferred.
- Rinsing chickpeas removes excess sodium and improves texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
