Description
A collection of healthy and easy vegan lunch ideas.
Ingredients
- Quinoa – 1 cup
- Chickpeas – 1 can
- Bell pepper – 1, diced
- Cucumber – 1, diced
- Cherry tomatoes – 1 cup, halved
- Olive oil – 2 tablespoons
- Lemon juice – 2 tablespoons
- Salt – to taste
- Pepper – to taste
- Fresh parsley – 1/4 cup, chopped
Instructions
- Cook quinoa according to package instructions.
- Rinse and drain chickpeas.
- In a large bowl, combine cooked quinoa, chickpeas, bell pepper, cucumber, and cherry tomatoes.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over salad and mix well.
- Garnish with fresh parsley before serving.
Notes
- This salad is best served chilled.
- Store leftovers in the refrigerator for up to 3 days.
- Feel free to add your favorite veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lunch ideas, healthy lunch, quinoa salad