By Shona Bonewit
Rinse and drain the canned chickpeas thoroughly and place them in a large mixing bowl.
Peel the cucumber, then dice it into small cubes. Add the cucumber to the mixing bowl with the chickpeas.
Finely chop 1/4 cup of red onion and add to the bowl.
Add 1 cup of cooked quinoa to the mixing bowl.
In a small bowl, whisk together 2 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make the vinaigrette.
Pour the vinaigrette over the salad ingredients in the mixing bowl.
Toss all ingredients together until they are well-coated with the vinaigrette.
Taste and adjust seasoning if needed, then serve immediately or refrigerate for later enjoyment.
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This Salad Vegetarian Quick Healthy Gluten-Free recipe is ready in 20 minutes and features cooked quinoa, canned chickpeas, cucumber and other delicious ingredients. Contains 320 calories total.
Rinse and drain the canned chickpeas thoroughly and place them in a large mixing bowl.
Peel the cucumber, then dice it into small cubes. Add the cucumber to the mixing bowl with the chickpeas.
Finely chop 1/4 cup of red onion and add to the bowl.
Add 1 cup of cooked quinoa to the mixing bowl.
In a small bowl, whisk together 2 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make the vinaigrette.
Pour the vinaigrette over the salad ingredients in the mixing bowl.
Toss all ingredients together until they are well-coated with the vinaigrette.
Taste and adjust seasoning if needed, then serve immediately or refrigerate for later enjoyment.
Calories per Serving: 320
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