INGREDENT
- 1 cup cooked quinoa (cooled)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup chopped fresh parsley (or cilantro)
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1/2 tsp ground cumin
- Salt and black pepper to taste
Instructions
- Cook the quinoa: If you haven’t already, cook 1/2 cup of dry quinoa in 1 cup of water. Let it simmer until fluffy and all water is absorbed. Cool completely.
- Prep the veggies: Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and roughly chop the parsley.
- Combine ingredients: In a large mixing bowl, combine the cooked quinoa, chickpeas, tomatoes, cucumber, onion, and parsley.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
- Mix it all together: Pour the dressing over the quinoa mixture. Toss until everything is evenly coated.
- Add feta (optional): Sprinkle with crumbled feta if using, and give it a final toss.
- Serve: Chill for at least 30 minutes for best flavor or serve immediately.
Let me know if you want a spicy version or a vegan-only twist!