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Ingredients:
-
100gquinoa
-
200gchickpeas
-
200gcucumbers
-
100gred bell pepper
-
150gcherry tomatoes
-
1itemred onion
-
50gfeta cheese
-
2tbspolive oil
-
2tbsplemon juice
-
10gparsley
-
1tspsalt
-
0.5tspblack pepper
Preparation Time: 25 minutes
Instructions:
- Rinse the quinoa under cold water.
- Cook the quinoa in a pot with double the amount of water until fluffy.
- Drain and rinse the chickpeas.
- Chop the cucumbers, red bell pepper, cherry tomatoes, and red onion into small pieces.
- In a large bowl, combine the cooked quinoa, chickpeas, chopped vegetables, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with chopped parsley before serving.
| Nutrition | Per Serving 861 g | Per 100g |
|---|---|---|
| Energy | 789 kcal | 92 kcal |
| Protein | 28 g | 3.3 g |
| Fibre | 18 g | 2.1 g |
| Salt | 2 g | 0.2 g |
| Sugar | 12 g | 1.4 g |
| Carbohydrates | 98 g | 11.4 g |
| Fat | 35 g | 4.1 g |
-
100gquinoa
-
200gchickpeas
-
200gcucumbers
-
100gred bell pepper
-
150gcherry tomatoes
-
1itemred onion
-
50gfeta cheese
-
2tbspolive oil
-
2tbsplemon juice
-
10gparsley
-
1tspsalt
-
0.5tspblack pepper
Rinse the quinoa under cold water.
Cook the quinoa in a pot with double the amount of water until fluffy.
Drain and rinse the chickpeas.
Chop the cucumbers, red bell pepper, cherry tomatoes, and red onion into small pieces.
In a large bowl, combine the cooked quinoa, chickpeas, chopped vegetables, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
Pour the dressing over the salad and toss to combine.
Garnish with chopped parsley before serving.