Quinoa and Chickpea Salad with Lemon-Herb Vinaigrette

This quinoa and chickpea salad is a light and refreshing dish that's perfect for a summer lunch or dinner. It's packed with protein and fiber, and the lemon-herb vinaigrette adds a bright and tangy flavor. The salad can be served immediately or chilled for later.

Quinoa and chickpea salad is a dish that has been enjoyed for centuries. The earliest known recipes for this salad date back to the Middle Ages, when it was a popular dish among the Moors of Spain. The salad was eventually brought to the Americas by Spanish explorers, and it quickly became a favorite among the indigenous population. Today, quinoa and chickpea salad is a popular dish all over the world, and it is often served as a side dish or main course.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

Instructions

1. Rinse the quinoa in a fine-mesh sieve until the water runs clear.
2. Combine the quinoa and water in a medium saucepan and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the water has been absorbed.
4. Fluff the quinoa with a fork and allow it to cool slightly.
5. In a large bowl, combine the quinoa, chickpeas, red onion, celery, bell pepper, parsley, and cilantro.
6. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper.
7. Pour the vinaigrette over the salad and toss to coat.
8. Serve immediately or chill for later.

Why It Works

• The combination of quinoa and chickpeas provides a good balance of protein and fiber.
• The lemon-herb vinaigrette adds a bright and tangy flavor to the salad.
• The salad can be served immediately or chilled for later, making it a versatile dish.