Lemon Chickpea & Quinoa Salad
Nutrition per serving
Ingredients
- 100g quinoa, dry, rinsed
- 200g chickpeas, cooked, drained and rinsed
- 1 large cucumber, diced
- 200g cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 large lemon (zest and juice)
- 3 tbsp fresh parsley, chopped
- 1 tbsp extra-virgin olive oil
- 25g feta, crumbled (optional)
- Salt and freshly cracked black pepper, to taste
Instructions
Rinse the quinoa, then simmer in 200ml water for 12–15 minutes until tender, rest for 5 minutes, and fluff with a fork.
Whisk the lemon zest, lemon juice, olive oil, salt, and black pepper until the dressing comes together.
Combine the chickpeas, cucumber, cherry tomatoes, and red onion in a large bowl.
Add the warm quinoa, pour over the dressing, and toss until everything is coated.
Fold in the parsley and feta, then let the salad rest for 10 minutes so the flavors meld.
Taste, adjust the lemon and salt, and serve at room temperature or chilled.
This is the lunch I make when I want something bright, filling, and light. Fluffy quinoa and creamy chickpeas give the salad staying power, while cucumber, cherry tomatoes, and red onion keep every bite crisp and fresh. A sharp lemon dressing does all the heavy lifting — no heavy sauces, no fuss. It takes about half an hour, keeps well in the fridge, and tastes better the next day. Sixteen grams of protein per serving keeps you full until dinner.
