Chickpea and Quinoa Salad with Basil Dressing

Ingredients

• 1 cup quinoa
• 1 can (400g), drained and rinsed chickpeas
• 1, diced red bell pepper
• 1, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/2 cup fresh basil leaves
• 3 tablespoons lemon juice
• 1 teaspoon maple syrup
• 1 clove, minced garlic
• 1/2 teaspoon cumin powder
• to taste salt
• to taste pepper

Steps

1. 1. Rinse the quinoa under cold water. Cook it according to package instructions, usually by boiling in double the amount of water for about 15 minutes until tender.
2. 2. While the quinoa is cooking, prepare the vegetables: dice the red bell pepper, cucumber, and halve the cherry tomatoes.
3. 3. In a blender, combine the fresh basil leaves, lemon juice, maple syrup, minced garlic, cumin powder, a pinch of salt, and black pepper. Blend until smooth and set aside.
4. 4. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
5. 5. In a large bowl, combine the chickpeas, diced bell pepper, cucumber, cherry tomatoes, and cooled quinoa.
6. 6. Drizzle the basil dressing over the salad and toss gently to combine. Season with additional salt and pepper to taste.
7. 7. Serve the salad chilled or at room temperature.

Notes

• This salad is rich in protein due to chickpeas and quinoa, making it a filling meal.
• Feel free to add other vegetables or herbs based on your preference.

Substitutions

• If unable to find fresh basil, you can use dried basil in a lesser amount or substitute with parsley for a different flavour.