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Crispy Quinoa Cucumber Chickpea Salad

Crispy Quinoa Cucumber Chickpea Salad
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The Crispy Quinoa Cucumber Chickpea Salad is a fresh, healthy, and crunchy salad featuring nutty, toasted quinoa, crisp cucumbers, and hearty chickpeas. Packed with vibrant flavors and textures, this versatile and plant-based salad is perfect for lunch, dinner, or a light snack, providing a burst of nutrition and a satisfying crunch in every bite.

Ingredients

Scale

Grains

  • 1 cup quinoa, rinsed and cooked
  • 1 teaspoon olive oil (for toasting quinoa)

Vegetables & Legumes

  • 1 medium cucumber, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup red onion, thinly sliced

Fresh Herbs

  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint or cilantro, chopped

Dressing & Seasonings

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/2 teaspoon cumin or chili flakes

Instructions

  1. Cook and Crisp the Quinoa: Rinse quinoa thoroughly and cook it in a 2:1 water-to-quinoa ratio until fluffy. Drain any excess water, then spread the quinoa in a hot skillet with a small drizzle of olive oil. Cook over medium heat, stirring occasionally until the quinoa achieves a crispy, golden texture.
  2. Prepare the Fresh Vegetables: Wash and dice the cucumber into bite-sized pieces. Thinly slice the red onion and roughly chop your chosen fresh herbs like parsley or mint. Pat cucumber dry if needed to prevent excess moisture in the salad.
  3. Rinse and Drain Chickpeas: Drain canned chickpeas and rinse them under cold water to remove any excess salt or preservatives. This step helps keep the salad fresh and wholesome.
  4. Whip Up the Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, salt, black pepper, and optional spices such as cumin or chili flakes. Adjust the acidity and seasoning to taste, ensuring the dressing complements and enhances the salad flavors.
  5. Combine All Ingredients: In a large mixing bowl, gently toss the crispy quinoa, cucumber, chickpeas, red onion, and herbs with the dressing. Mix just enough to coat everything evenly without crushing the delicate quinoa crispiness.

Notes

  • Dry your ingredients: Use a paper towel to remove excess moisture from cucumbers and herbs to keep crispiness intact.
  • Toast quinoa carefully: Watch the quinoa closely as it crisps to prevent burning for the best texture.
  • Chill before serving: Let the salad chill in the refrigerator for at least 20 minutes to meld flavors beautifully.
  • Use fresh lemon juice: Bottled lemon juice won’t provide the same brightness and freshness.
  • Adjust salt gradually: Season little by little and taste to avoid over-salting.

Nutrition

Keywords: quinoa salad, cucumber salad, chickpea salad, crunchy salad, healthy salad, vegan salad, gluten free salad, plant-based protein, quick salad

Find it online: https://mealsbymary.com/crispy-quinoa-cucumber-chickpea-salad/