Chickpea Quinoa Salad

Chickpea Quinoa Salad. Canned chickpeas, Chopped into small pieces, Halved or quartered.

Inês Panão

15 + 20 min · 6

Ingredients

• 425 g Canned chickpeas
• 155 g Chopped into small pieces
• 200 g Halved or quartered
• 180 g Dry quinoa, rinsed
• 50 g Very finely diced
• 15 g Finely chopped
• 20 g Olive oil
• 30 g Lemon juice 100%
• 3 g Finely minced
• 5 g Fresh basil
• 5 g Dried oregano
• 5 g Dried thyme
• 3 g Table salt
• 3 g Pepper

Preparation

1. Rinse the quinoa and cook in water according to the packaging, usually about 15 minutes at a gentle simmer. Drain if needed, spread out and let it cool. Mix with the drained chickpeas, diced cucumber and tomatoes, chopped red onion and parsley in a serving bowl. If using quinoa that is already cooked and cooled, skip the cooking.
2. In a small bowl, add the olive oil, lemon juice, garlic, basil, oregano, thyme, salt, and pepper and mix well.
3. Pour the dressing over the chickpea mixture and toss until evenly mixed and coated.
4. If desired, add additional salt to taste.