Quinoa Salad with Avocado and Chickpeas

A Vibrant Salad Packed with Plant-Based Protein

This quinoa salad combines fluffy quinoa, creamy avocado, and hearty chickpeas for a balanced meal full of textures and flavors. Bright lemon dressing ties it all together, making it perfect for lunch or a light dinner.

Ingredients

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 1 ripe avocado, diced

• 1 can (400 g) chickpeas, drained and rinsed

• 1 small red onion, finely chopped

• 1 cup cherry tomatoes, halved

• ¼ cup fresh parsley, chopped

• Juice of 1 lemon

• 3 tablespoons olive oil

• Salt and pepper to taste

Instructions

1. Cook the Quinoa

Combine quinoa and water/broth in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.

2. Prepare the Dressing

Whisk lemon juice, olive oil, salt, and pepper in a small bowl.

3. Combine Salad Ingredients

In a large bowl, mix cooled quinoa, chickpeas, avocado, onion, tomatoes, and parsley.

4. Toss with Dressing

Pour dressing over salad and toss gently to combine. Adjust seasoning if needed.

Why This Salad Works

• High in protein and fiber

• Creamy avocado balances the citrus dressing

• Easy to customize with fresh herbs or spices

• Great as meal prep for busy days