Recipe of Cashew and Chickpea Salad With Quinoa, as a nutritious and satisfying dish, perfect for a light lunch or a side dish. The combination of crunchy cashews, protein-rich chickpeas, and fluffy quinoa offers a delightful mix of textures and flavors.
Cooking time:
30 minutes
Ingredients:
1 cup quinoa, uncooked
2 cups water
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup cashews, toasted
1/2 cup red bell pepper, chopped
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
3 tbsp olive oil
2 tbsp lemon juice
salt and pepper, to taste
Recipe:
Rinse the quinoa under cold water. In a medium pot, combine the quinoa and water, and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
In a large bowl, combine the cooked quinoa, chickpeas, toasted cashews, red bell pepper, cucumber, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the quinoa mixture and toss to combine.
Serve the salad immediately or refrigerate for later.
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