Quinoa Salad with Chickpeas and Avocado

Prep Time: 10 min	Cook Time: 20 min
Total Time: 30 min	Servings: 1

Introduction:

Discover a wholesome and delicious dining experience with our Quinoa Chickpea and Avocado Salad recipe. This fresh and satisfying dish combines protein-rich quinoa and chickpeas, creamy avocado, and a medley of vibrant vegetables, resulting in a symphony of flavors and textures. Perfect for a nourishing lunch or light dinner, this recipe is versatile and easily customizable to suit your taste preferences and dietary needs.

Health Benefits:

Nutrient-Dense Quinoa: Quinoa is a complete protein source, offering fiber,
antioxidants, and essential vitamins and minerals that contribute to overall well-being.
Protein-Packed Chickpeas: Chickpeas provide plant-based protein and fiber, promoting satiety and supporting digestive health.
Heart-Healthy Avocado: Avocado delivers monounsaturated fats, fiber, and essential vitamins and minerals, contributing to heart health and satiety.
Antioxidant-Rich Vegetables: Tomatoes, cucumbers, and bell peppers offer a variety of essential vitamins and antioxidants, promoting immune health and reducing inflammation.

Ingredients:

1 cup cooked quinoa
½ cup canned chickpeas, drained and rinsed
1 avocado, diced
¼ cup cherry tomatoes, halved
2 tablespoons lemon juice (freshly squeezed)
1 tablespoon olive oil
Salt and pepper to taste

Optional Additions:

1 tablespoon fresh herbs (e.g., parsley, cilantro, mint), chopped
1 clove garlic, minced
¼ cup cucumber, diced
¼ cup red onion or green onion, chopped
¼ cup bell peppers, diced
1 tablespoon feta cheese or crumbled goat cheese
1 tablespoon pumpkin seeds or sunflower seeds
½ teaspoon cumin or smoked paprika
1 tablespoon balsamic vinegar

Instructions:

Prepare the Ingredients:

Cook quinoa according to package instructions, then let it cool. Drain and rinse the chickpeas. Dice the avocado and halve the cherry tomatoes. If using, chop any additional vegetables or herbs.

Mix the Salad:

In a large bowl, combine the cooked quinoa, chickpeas, avocado, and cherry tomatoes. If desired, add optional ingredients like cucumber, red onion, or bell peppers for added flavor and texture.

Dress the Salad:

Drizzle the salad with freshly squeezed lemon juice and olive oil. If using, add minced garlic, fresh herbs, or a touch of balsamic vinegar for extra flavor.

Season and Toss:

Season with salt and pepper to taste. Toss gently to combine all the ingredients, ensuring the avocado remains in chunks and doesn’t get overly mashed.

Serve:

Serve immediately as a refreshing and nutritious lunch. If making ahead, add the avocado just before serving to prevent browning. Garnish with additional fresh herbs or seeds if desired.

Serving Suggestions:

Serve with a side of whole grain bread or pita: For added fiber and complex carbohydrates.
Pair with a cup of green tea or lemon-infused water: For a refreshing and hydrating beverage.
Top with a handful of microgreens or sprouts: For a nutrient boost and added freshness.

Tips and Variations:

For a protein boost: Add a boiled egg or a scoop of your favorite plant-based protein.
To make it a complete meal: Serve with a small portion of grilled tofu or tempeh.
For extra flavor: Marinate the chickpeas in a bit of lemon juice and spices for a few hours before adding them to the salad.