Chickpea Protein Salad

Ingredients:

1 can (400g) chickpeas, drained and rinsed

100g cooked quinoa (you can use store-bought or prepare in advance)

1 medium cucumber, diced

1 medium tomato, diced

1/2 red onion, finely chopped

1/2 bell pepper (any color), diced

1 tbsp olive oil

1 tbsp lemon juice (freshly squeezed)

1 tsp dried oregano (optional)

1 tsp garlic powder (optional)

Salt and pepper to taste

Fresh parsley (optional, for garnish)

Instructions:

Prepare the ingredients: In a large mixing bowl, add the drained and rinsed chickpeas, cooked quinoa, diced cucumber, tomato, red onion, and bell pepper.

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.

Combine: Pour the dressing over the salad and toss everything together until well combined.

Garnish and serve: Garnish with fresh parsley (optional) and serve immediately, or refrigerate for an hour for the flavors to meld.

Yield: This recipe serves 2-3 people. Nutritional Breakdown (per serving)

This breakdown assumes the recipe is divided into 3 servings.

Calories: 280 kcal

Carbohydrates: 35g

    Fiber: 8g

    Sugars: 6g (from the vegetables)

Protein: 14g

Fat: 12g

    Saturated fat: 1.5g (from the olive oil)

Sodium: 400mg (depends on the salt used)

Adjustments:

To reduce fat: Use less olive oil or skip it entirely and use lemon juice or a bit of water to help toss the salad.

To increase protein: Add some grilled chicken, tofu, or another protein source of your choice to boost the protein content.