Description
A protein‑rich, vibrant salad that blends sweet zucchini, nutty quinoa, and tangy chickpeas into a quick, fresh meal.
Ingredients
Scale
- 1 cup quinoa
- 1 cup diced zucchini
- 1 cup chickpeas
- ½ cup diced red onion
- ½ cup diced cucumber
- ¼ cup chopped parsley
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Optional: crumbled feta cheese
Instructions
- Rinse quinoa and cook in water until fluffy.
- Sauté zucchini in olive oil until tender.
- Combine quinoa, zucchini, chickpeas, onion, cucumber, and parsley in a bowl.
- Add lemon juice, lemon zest, olive oil, salt, and pepper; toss well.
- Let the salad chill for 10 minutes.
- Serve chilled, topped with feta if desired.