Easy Chickpea Quinoa Salad with Creamy Hummus Dressing | Quick & Delicious Recipe!

hummus

🥗Healthier: Greek yogurt

💰Cheaper: mashed avocado

Greek yogurt adds creaminess with fewer calories.

Measure 1 cup of quinoa and soak it to remove bitterness.

Strain quinoa and transfer to a pan with 2 cups of clean water and a pinch of sea salt.

Bring to a boil and simmer until all water is absorbed, then fluff with a fork and set aside to cool.

Finely dice and chop Lebanese cucumbers, cherry tomatoes, and red onion.

Drain and rinse a can of organic chickpeas and add to a bowl.

Add olive oil, balsamic vinegar, diced red onion, and smoked paprika to the chickpeas and mix well.

For the creamy hummus dressing, combine 4 tablespoons of hummus, at least 3 tablespoons of olive oil, lemon juice, sea salt, and pepper, whisk until smooth.

Combine the cooled quinoa, cucumbers, tomatoes, feta, and chickpeas in a large bowl.

Drizzle the creamy hummus dressing over the salad and toss to combine.

Serve immediately or keep ingredients separate and combine just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens