Jkawe

Vegetarian

Zucchini Quinoa Chickpea Salad

Zucchini Quinoa Chickpea Salad with fresh parsley and green onions in a golden turmeric, cumin, and paprika dressing. Perfect for meal prep lunches.cchini, fresh parsley, green onions and chickpeas with a spiced olive oil dressing.

  • Prep10 min
  • Cook15 min
  • Total25 min
  • Makes4 servings
  • Calories195
Zucchini Quinoa Chickpea Salad

Method

  1. 1

    Rinse the quinoa and cook according to the package. Spread it out to cool.

  2. 2

    In a large bowl, toss together the chickpeas, zucchini, green onions, and parsley.

  3. 3

    In a small bowl, whisk the olive oil, lemon juice, turmeric, cumin, paprika, salt, and pepper. Taste and adjust.

  4. 4

    Add the cooled quinoa and dressing and stir to combine.

  5. 5

    Serve right away or cover and refrigerate. Garnish with extra parsley.

Notes

Meal prep: Keeps up to 4 days in the fridge and tastes even better the next day once the quinoa soaks up the dressing. Refresh leftovers with a squeeze of lemon and fresh parsley. Quinoa: White, red, or tri-color all work. White is the mildest and fluffiest. Zucchini: Leave it raw for crunch, roast or sauté it for a softer bite, or grill it for smoky flavor. Cool cooked zucchini before adding. Freezing: Not recommended, since the zucchini and herbs turn soft once thawed.

Per serving

  • Carbs18 g
  • Protein4 g
  • Fat12 g
  • Fiber3 g

Also filed under

Vegetarian Mediterranean Salads

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