Quinoa Chickpea Salad for a Quick Lunch Idea

Ainekset

FOR THE QUINOA 1 cup (200 grams) uncooked quinoa or about 3 cups cooked quinoa 2 cups (480 grams) water or vegetable broth ⅓ teaspoon salt

FOR THE SALAD 1 can (15 oz) (230 grams) chickpeas or 1½ cups cooked chickpeas 1½ cup (200 grams) yellow bell pepper 1½ cup (200 grams) cucumber 1½ cup (250 grams) cherry tomatoes ½ cup olives ¼ (40 grams) red onion ⅓ cup parsley 1 ripe avocado optional

FOR THE DRESSING 4 tablespoons (55 grams) olive oil extra virgin 2 tablespoons (30 grams) lemon juice or apple cider vinegar 1 tablespoon (15 grams) mustard 1 tablespoon (15 grams) maple syrup ½ teaspoon salt 4 twists black pepper 1 teaspoon ground cumin, optional

Nico & Louise

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