Description
A delightful dish that bursts with flavor, combining zesty lemon and fresh herbs for a refreshing taste, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas (15 oz), drained and rinsed
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 teaspoon lemon zest (for garnish)
Instructions
- Rinse the quinoa under cold water and drain well.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- Preheat the oven to 400°F (200°C). Toss the drained chickpeas with 1 tablespoon of olive oil, minced garlic, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and fresh lemon juice. Adjust salt and pepper to taste.
- In a large mixing bowl, combine the cooked quinoa, roasted chickpeas, chopped parsley, and lemon dressing. Toss gently to combine.
- Transfer to a serving dish, garnish with lemon zest and additional parsley, and serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in the microwave or on the stovetop with a splash of water.
- This dish can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: quinoa, chickpeas, lemon, herbs, salad, vegan, healthy