Super Healthy! Chickpea & Quinoa Salad | Packed with Flavors & Easy to Make

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: omit cheese

Cottage cheese reduces calories while maintaining creaminess.

Measure out 1 cup of quinoa (180 grams).

Rinse quinoa in a fine sieve under cold running water until it runs clear, about 30 seconds.

Transfer quinoa to a saucepan and add a quarter teaspoon of saffron threads (0.17 grams), a pinch of sea salt, and 2 cups of vegetable broth (480 milliliters).

Heat on high and bring to a boil, then cover and reduce heat to low medium, simmering for about 15 minutes until all the broth is absorbed.

Remove from heat and let sit covered for 5 minutes to finish cooking.

Fluff quinoa with a fork and set aside to cool.

Drain a can of chickpeas (15.5 ounces or 440 grams) and rinse under cold running water, then add to a large bowl.

Finely chop one small red onion, one red bell pepper, one green bell pepper, and half of an English cucumber, adding them to the bowl with the chickpeas.

In a small bowl, combine 2 tablespoons of garlic infused olive oil, 1/2 tablespoon of fresh lemon juice (about 8 milliliters), 1 teaspoon of dried oregano (1 gram), sea salt, and black pepper, whisking until mixed.

Pour the dressing over the vegetables and chickpeas, mixing well to combine.

Add the cooled quinoa to the bowl along with 2 tablespoons of finely chopped fresh mint (about 8 grams) and mix until everything is well combined.

Transfer some salad to a shallow bowl and top with fresh lemon zest and additional finely chopped mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens