1 cup quinoa, rinsed and drained

1 ¾ cups water (or vegetable broth)

1 can (15 oz) chickpeas, drained and rinsed

1 small cucumber, diced

½ cup cherry tomatoes, halved

¼ cup red onion, finely diced

½ cup parsley, chopped

1 tbsp fresh mint, chopped (optional)

¼ cup extra virgin olive oil

Juice of 1 large lemon

1 clove garlic, minced

½ tsp sea salt

¼ tsp black pepper

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In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce heat and cover. Simmer for 15 minutes. Once cooked, remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool.
While quinoa cooks, dice the cucumber, halve the cherry tomatoes, chop the parsley and mint, and finely dice the red onion. Rinse and drain the chickpeas.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper until well combined. Taste and adjust seasoning as needed.
In a large bowl, combine the cooked quinoa, chickpeas, and prepared vegetables. Pour the dressing over the salad and toss until evenly coated.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

Customize with sliced avocado, feta, olives, roasted red pepper, or arugula for added flavor and texture.

For extra spice, add red pepper flakes or hot sauce to the dressing.

Add grilled tofu, tempeh, or roasted chicken for a protein boost.

Try swapping parsley with cilantro, basil, or dill for a different flavor.

For crunch, add toasted nuts like almonds or pistachios.

Store in the fridge for up to 4 days; keep dressing separate if storing for more than 2 days.