By Chef
In a large mixing bowl, combine 1 cup of cooked quinoa and 1/2 cup of canned chickpeas (drained and rinsed if using canned).
Add 1/2 cup of diced cucumber and 1/2 cup of halved cherry tomatoes to the bowl with quinoa and chickpeas.
Crumble in 1/4 cup of feta cheese over the salad mixture.
In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of lemon juice until well combined.
Pour the olive oil and lemon juice dressing over the salad. Add salt and pepper to taste.
Toss all the ingredients together gently until well mixed, ensuring the quinoa, chickpeas, vegetables, and dressing are evenly distributed.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve the salad immediately, or chill in the refrigerator for about 15 minutes to enhance the flavors.
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By Chef
This recipe is ready in 15 minutes and features cooked quinoa, canned chickpeas, diced cucumber and other delicious ingredients. Contains 350 calories total.
In a large mixing bowl, combine 1 cup of cooked quinoa and 1/2 cup of canned chickpeas (drained and rinsed if using canned).
Add 1/2 cup of diced cucumber and 1/2 cup of halved cherry tomatoes to the bowl with quinoa and chickpeas.
Crumble in 1/4 cup of feta cheese over the salad mixture.
In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of lemon juice until well combined.
Pour the olive oil and lemon juice dressing over the salad. Add salt and pepper to taste.
Toss all the ingredients together gently until well mixed, ensuring the quinoa, chickpeas, vegetables, and dressing are evenly distributed.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve the salad immediately, or chill in the refrigerator for about 15 minutes to enhance the flavors.
Calories per Serving: 350
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