By Aamarh Louis
Dice the cucumber into small pieces.
Halve the cherry tomatoes.
Chop the fresh parsley finely.
In a large bowl, combine the cooked quinoa, drained chickpeas, diced cucumber, halved cherry tomatoes, and chopped parsley.
Crumble the feta cheese over the salad.
In a small bowl, combine the olive oil, freshly squeezed lemon juice, salt, and black pepper. Whisk together until well mixed.
Pour the dressing over the salad and toss gently to combine all ingredients and coat them with the dressing.
Taste and adjust the seasoning if necessary, then serve fresh.
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This Salad Vegetarian Healthy Lunch recipe is ready in 20 minutes and features cooked quinoa, canned chickpeas (drained), feta cheese and other delicious ingredients. Contains 320 calories total.
Dice the cucumber into small pieces.
Halve the cherry tomatoes.
Chop the fresh parsley finely.
In a large bowl, combine the cooked quinoa, drained chickpeas, diced cucumber, halved cherry tomatoes, and chopped parsley.
Crumble the feta cheese over the salad.
In a small bowl, combine the olive oil, freshly squeezed lemon juice, salt, and black pepper. Whisk together until well mixed.
Pour the dressing over the salad and toss gently to combine all ingredients and coat them with the dressing.
Taste and adjust the seasoning if necessary, then serve fresh.
Calories per Serving: 320
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