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Chickpea Quinoa Salad
Serves 4 |
High in protein and big on flavor.
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Ingredients:
| 2 cans chickpeas, drained and rinsed, 15 oz. each |
| Salt, to taste |
| 1/4 teaspoon garlic powder |
| 1/4 teaspoon paprika |
| 1/4 cup extra-virgin olive oil |
| 1 cup dry quinoa |
| 5 Roma tomatoes, diced |
| 1 1/2 cups diced red onion |
| 1 English cucumber, diced |
| 1/2 cup hemp seeds |
| 1 cup chopped fresh cilantro |
| 1/4 cup lemon juice |
Directions:
- Preheat the oven to 425° F.
- Place the chickpeas in a large bowl. Season with salt, garlic powder, and paprika. Drizzle the olive oil over top and toss to coat. Transfer a large, rimmed baking sheet. Roast for 15 minutes. Remove from oven and let cool.
- Cook the quinoa according to the package directions. Let cool for 5 minutes then fluff with a fork.
- Place the chopped tomatoes to a strainer and shake to drain excess liquid.
- Place the chickpeas, quinoa, and tomatoes in a large salad bowl. Add the red onions, cucumber, hemp seeds, and cilantro. Sprinkle the lemon juice over top and toss to combine.
- Spoon the salad into serving bowls and enjoy!
| Main Ingredient: | Chickpeas, Quinoa |
| Course: | Salad |
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