
Time
15 minutes
Servings
4
Calories
300
This refreshing salad blends nutty quinoa with protein-packed chickpeas, spiced perfectly with Middle Eastern flavors for a light lunch.
300
cal
10.9g
protein
40.7g
carbs
11.4g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| cooked quinoa | 2 cups | 111 | 4g | 20g | 2g | |||
| canned chickpeas | 1 can | 100 | 6g | 15g | 2g | |||
| cherry tomatoes | 1 cup | 7 | 0g | 2g | 0g | |||
| cucumber | 1 whole | 9 | 0g | 2g | 0g | |||
| red onion | 0.25 cups | 4 | 0g | 1g | 0g | |||
| fresh parsley | 0.5 cups | 3 | 0g | 0g | 0g | |||
| lemon juice | 3 tbsp | 3 | 0g | 1g | 0g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| ground cumin | 1 tsp | 2 | 0g | 0g | 0g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 0.5 tsp | 1 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| cooked quinoa | 2 cups | 111 | 4g | 20g | 2g | |||
| canned chickpeas | 1 can | 100 | 6g | 15g | 2g | |||
| cherry tomatoes | 1 cup | 7 | 0g | 2g | 0g | |||
| cucumber | 1 whole | 9 | 0g | 2g | 0g | |||
| red onion | 0.25 cups | 4 | 0g | 1g | 0g | |||
| fresh parsley | 0.5 cups | 3 | 0g | 0g | 0g | |||
| lemon juice | 3 tbsp | 3 | 0g | 1g | 0g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| ground cumin | 1 tsp | 2 | 0g | 0g | 0g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 0.5 tsp | 1 | 0g | 0g | 0g |
Step 1
In a large bowl, combine cooked quinoa and drained chickpeas.
Step 2
Chop cherry tomatoes, cucumber, and red onion, then add to bowl.
Step 3
Finely chop the parsley and add it to the mixture.
Step 4
In a small bowl, whisk together lemon juice, olive oil, cumin, salt, and pepper.
Step 5
Pour the dressing over the salad and toss gently to combine.
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