Looking for a fresh, healthy, and protein-packed salad? This vibrant Quinoa Salad with chickpeas (chana), red bell pepper, cucumber, tomato, and fresh dill is bursting with flavor and texture. Tossed in a zesty lemon-garlic dressing with olive oil, green chili, and oregano, this salad is perfect for lunch, meal prep, or a light dinner. It’s gluten-free, vegan, and super satisfying!
For the Salad:
1 cup quinoa (cooked)
½ cup cooked or canned chickpeas (chana), drained and rinsed
½ cup red bell pepper, diced
½ cup cucumber, diced
½ cup tomato, diced (deseeded if juicy)
2 tbsp fresh dill, finely chopped
Salt to taste
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice (adjust to taste)
2 garlic clove, minced
1 small green chili, finely chopped (optional, adjust to spice preference)
½ tsp dried oregano
Ready in minutes and full of goodness!
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