Mediterranean Chickpea and Quinoa Salad Cups
A refreshing and nutritious snack featuring chickpeas, quinoa, and fresh vegetables tossed in a light lemon and olive oil dressing.
10 min
Prep
5 min
Cook
4
Serves
180
Calories
Macros · per serving
6g protein
28g carbs
6g fat
Ingredients
For 4 servings
- 1 cup canned chickpeas
- 1 cup cooked quinoa
- 1 cucumber
- 1 cup cherry tomatoes
- 0.25 red onion
- 2 tablespoon fresh parsley
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the canned chickpeas under cold water.
- 2
Cook quinoa according to package instructions, if not already cooked.
- 3
Dice the cucumber and cherry tomatoes into small pieces.
- 4
Finely chop the red onion and parsley.
- 5
In a large mixing bowl, combine the chickpeas, cooked quinoa, cucumber, cherry tomatoes, red onion, and parsley.
- 6
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- 7
Pour the dressing over the chickpea and quinoa mixture and toss until well combined.
- 8
Serve the salad mixture in small cups as a snack.
Cook it this week.
NeatEat plans Mediterranean Chickpea and Quinoa Salad Cups — and the rest of your week — around your budget, groceries included.