Quinoa and Chickpea Salad with Lemon-Tahini Dressing

This vibrant quinoa and chickpea salad is packed with protein and fiber while being low in fat and calories. The zesty lemon-tahini dressing adds a burst of flavor, making this dish both satisfying and nutritious.

Steps

1. Rinse the quinoa under cold water and cook it according to package instructions (usually about 15 minutes). 2. While the quinoa cooks, prepare the vegetables and place them in a bowl. 3. In a separate small bowl, whisk together tahini, lemon juice, salt, and pepper to create the dressing. 4. Once the quinoa is cooked, fluff it with a fork and let it cool slightly. 5. Combine the quinoa with the vegetables and chickpeas in the bowl. 6. Drizzle the lemon-tahini dressing over the salad and toss gently to combine. 7. Serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.

1/4 cup quinoa 1/2 cup canned chickpeas, rinsed and drained 1/4 cup cherry tomatoes, halved 1/4 cucumber, diced 1/4 bell pepper, diced 1 tablespoon fresh parsley, chopped 1 tablespoon tahini 1 tablespoon lemon juice Salt and pepper to taste