Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Servings:
6
Ingredients
Directions
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
Combine chickpeas, tomatoes, cucumber, green onions, and parsley in a large bowl. Stir in cooled quinoa.
Mix lemon juice, olive oil, garlic, mint, salt, and pepper together in a separate small bowl. Pour over quinoa mixture; toss to combine.
Cook's Notes:
You can make this salad with lentils, barley, or rice instead of quinoa.
Speed cooling time by refrigerating quinoa after cooking, or make it the day before and refrigerate until needed.
Nutrition Facts (per serving)
| 163 | Calories |
| 6g | Fat |
| 23g | Carbs |
| 5g | Protein |
