Chickpea and Quinoa Salad Cups
A refreshing and protein-rich chickpea and quinoa salad served in individual cups, perfect for a quick snack.
10 min
Prep
15 min
Cook
4
Serves
180
Calories
Macros · per serving
7g protein
28g carbs
5g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 1 15 oz can canned chickpeas
- 1 cucumber
- 1 cup cherry tomatoes
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1/4 cup fresh parsley
Instructions
- 1
Rinse the quinoa under cold water using a fine mesh sieve.
- 2
In a medium saucepan, bring water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes until the quinoa is fluffy and water is absorbed.
- 3
Drain and rinse the canned chickpeas under cold water to remove excess sodium.
- 4
Dice the cucumber and halve the cherry tomatoes. Finely chop the fresh parsley.
- 5
In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, and parsley.
- 6
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
- 7
Pour the dressing over the quinoa mixture and toss until well combined.
- 8
Divide the salad into four small cups or bowls to serve.
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