Easy Quinoa Chickpea Salad
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 small red onion
- 2 celery stalks
- 1 1/2 cup cherry tomatoes (300g/10 oz)
- 1/2 cup parsley tightly packed
- 1/2 cup dill tightly packed
- 1 can chickpeas (400 ml/14 fl oz)
- 1/4 cup pumpkin seeds
Lemon vinaigrette
- 1/4 cup olive oil + 1 tbsp
- 3 tbsp lemon juice
- 1 clove garlic finely chopped
- pinch sea salt
- pinch pepper
Preparation
In a saucepan, combine quinoa and water. Bring to a boil, then reduce to simmer and cook for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let rest.
Dice the onion, chop the celery and tomatoes into small chunks, finely chop the parsley and dill, and drain and rinse the chickpeas.
In a large mixing bowl, combine the quinoa with the vegetables, herbs, chickpeas, and pumpkin seeds.
Prepare the vinaigrette by combining olive oil, lemon juice, chopped garlic, sea salt, and pepper in a small mixing bowl and whisking to combine. Pour the vinaigrette over the quinoa salad and toss to combine.
