Recipe of Chickpea Salad With Pesto and Quinoa as a nutritious and flavorful dish, combining the protein-packed chickpeas with the rich taste of pesto and the wholesome goodness of quinoa. This salad is perfect for a light lunch or a refreshing side dish.
Cooking time:
25 minutes
Ingredients:
1 cup quinoa, uncooked
2 cups water
1 can chickpeas, drained and rinsed
1/2 cup pesto sauce
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled
1/4 cup pine nuts, toasted
Salt and pepper, to taste
Recipe:
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, and red onion.
Add the pesto sauce to the mixture and toss until everything is well coated.
Season with salt and pepper to taste.
Gently fold in the crumbled feta cheese and toasted pine nuts.
Serve immediately or chill in the refrigerator for a couple of hours for a colder salad.
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