Lemon Herb Quinoa with Garbanzo Beans
A bright, protein-packed grain bowl combining fluffy quinoa, zesty lemon, fresh herbs, and tender chickpeas. Versatile and adaptable, this Mediterranean-inspired salad works warm, chilled, or at room temperature for convenient meal prep.
Ingredients
- Dry quinoa (tri-color recommended)
- 1 3/4 cups water (or low-sodium vegetable broth)
- 1 teaspoon garlic powder
- 1 1/2 cups cooked or canned chickpeas, drained and rinsed
- 1 1/2 cups cucumber, quartered and thinly sliced
- 1 red or yellow bell pepper, diced
- 1 cup tomatoes, chopped
- 2 scallions, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Rinse quinoa under cold water in a fine mesh strainer.
- In a small saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed.
- Meanwhile, prepare vegetables: chop cucumber, bell pepper, tomatoes, scallions, and parsley.
- In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, and a pinch of salt and pepper.
- Add cooked quinoa, chickpeas, and vegetables to the dressing. Toss to combine.
- Chill for 15 minutes (optional) before serving, or serve immediately.
Notes
For roasted chickpeas: Pat dry and toss with 1 teaspoon olive oil and sea salt. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until crispy.
Use tri-color quinoa for extra visual appeal.
Adjust lemon juice to taste.
Store leftovers in an airtight container for up to 4 days.
Use tri-color quinoa for extra visual appeal.
Adjust lemon juice to taste.
Store leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 14gFat: 13gSaturated Fat: 2gSodium: 600mgFiber: 10gSugar: 3g
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