Organic Quinoa and Chickpea Salad
A refreshing and nutritious salad made with organic quinoa, chickpeas, seasonal vegetables, and a lemon-tahini dressing, packed with protein and essential nutrients.
Organic Quinoa and Chickpea Salad is a snack recipe ready in about 25 minutes. Each serving has approximately 742 kcal, 55g protein, 74g carbs, 24g fat. It fits a high-protein diet.
Rinse the quinoa under cold water. In a pot, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, and cherry tomatoes.
In a small bowl, whisk together olive oil, tahini, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss to combine. Adjust seasoning as needed.
Serve immediately or chill in the refrigerator for 30 minutes before serving.