Mediterranean Quinoa and Chickpea Salad

Ingredients

Quinoa

1 cup

Water

2 cups

Chickpeas, rinsed and drained

1 can (15 ounces)

Cucumber, diced

1 medium

Cherry tomatoes, halved

1 cup

Red onion, finely chopped

1/2 cup

Fresh parsley, chopped

1/4 cup

Lemon juice, freshly squeezed

2 tablespoons

Extra virgin olive oil

3 tablespoons

Salt

1/2 teaspoon, or to taste

Black pepper, freshly ground

1/4 teaspoon, or to taste

Instructions

1. First, rinse the quinoa under cold water until the water runs clear. This is to remove any bitterness from the quinoa's outer coating.
2. Place the rinsed quinoa and water in a medium-sized pot. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the pot, and let the quinoa simmer for 15 minutes, or until all the water has been absorbed.
4. While the quinoa is cooking, prepare the other salad ingredients. In a large salad bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped parsley.
5. In a separate small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, salt, and freshly ground black pepper to create a tangy dressing.
6. Once cooked, let the quinoa cool slightly before adding it to the salad bowl. Pour the dressing over the top and toss all the ingredients together to combine.
7. You can serve the salad immediately, or refrigerate it for an hour to allow the flavors to meld together. This salad is versatile and can be enjoyed either way.