This vibrant bowl brings together fluffy quinoa, crisp cucumber, and protein-packed chickpeas. It is a refreshing, reliable meal that keeps you satisfied all afternoon.
A balanced, plant-based lunch that combines fiber-rich quinoa with cooling cucumber and spiced chickpeas. Ready in under 30 minutes, it is perfect for meal prep.
1. Rinse quinoa thoroughly. Combine with vegetable broth in a pot, bring to a boil, then simmer covered for 15 minutes.
2. While the quinoa cooks, toss the chickpeas with cumin and a drizzle of oil in a skillet over medium heat until slightly golden.
3. Whisk lemon juice, remaining olive oil, salt, and pepper in a small bowl to create the dressing.
4. Fluff the quinoa with a fork. Fold in the cucumber, chickpeas, and fresh parsley. Drizzle with dressing and serve.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 16g |
| Carbohydrates | 62g |
| Fat | 15g |
Absolutely. It keeps well in the refrigerator for up to 3 days. Store the dressing separately if you want to keep the cucumbers extra crunchy.
Yes, quinoa is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.
Feta cheese or sliced almonds add great flavor and a boost of protein and healthy fats.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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