Ingredients
- 1/2 cup cooked quinoa
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup chopped mixed vegetables (such as bell peppers, cucumbers, cherry tomatoes)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: Crumbled feta cheese for topping
Nutritional Information (per serving)
- Calories: 300
- Protein: 10g
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 8g
- Micronutrients: High in vitamin C, vitamin K, and folate.
Preparation
- In a large bowl, combine cooked quinoa, chickpeas, chopped mixed vegetables, and chopped fresh parsley.
- Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste.
- Toss gently to combine all ingredients.
- Top with crumbled feta cheese if desired.
- Serve chilled or at room temperature and enjoy a refreshing and nutrient-packed lunch!
