Recipe Detail
Chickpea and Quinoa Salad
A balanced salad bowl with legumes, whole grains, and citrus dressing for sustainable energy.
| Calories | 321 kcal |
| Protein | 13g |
| Prep Time | 15 mins |
| Nutri-Grade | A |
Why it supports metabolic health
Pairs fiber-rich grains and legumes to support satiety and better meal quality in busy schedules.
Ingredients
- • 1 cup cooked quinoa
- • 1 cup boiled chickpeas
- • 1/2 cup cucumber, diced
- • 1/2 cup tomato, diced
- • 1/4 cup onion, chopped
- • 1 tbsp lemon juice
- • 1 tsp olive oil
- • 1/2 tsp roasted cumin powder
- • Salt, pepper, and coriander to taste
Method
- Combine quinoa, chickpeas, cucumber, tomato, and onion in a bowl.
- Whisk lemon juice, olive oil, cumin, salt, and pepper.
- Pour dressing over the salad and toss well.
- Rest briefly or chill before serving.
Substitution options
- • Use millets instead of quinoa.
- • Add paneer or tofu cubes for higher protein.
- • Replace onion with bell peppers for a milder flavor.
Best fit for
High Protein Vegetarian · Diabetic-Friendly · Gut Health Focused
Chill for 10 minutes after mixing so the dressing coats the grains evenly.