Vegan Quinoa Salad with Chickpeas
Ingredients
- 1 cup uncooked quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 medium cucumber, seeded and chopped
- 1 medium red bell pepper, chopped
- 3/4 cup chopped red onion (from 1 small red onion)
- 1 cup finely chopped flat-leaf parsley (from 1 large bunch)
- 1/4 cup olive oil
- 1/4 cup lemon juice (from 2 to 3 lemons)
- 1 tablespoon red wine vinegar
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Preparation
Rinse quinoa and cook in 2 cups water until tender, about 15 minutes
Chop cucumber, red bell pepper, red onion, and parsley
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper to make the dressing
Combine cooked quinoa, chickpeas, chopped vegetables, and dressing in a large bowl and mix well
Refrigerate for at least 30 minutes before serving to enhance flavors
