Quinoa Chickpea Cucumber Corn Bell Pepper Salad with Greek Yogurt
Ingredients:
• 100 g uncooked quinoa
• 1 can (15 ounces) chickpeas
• Cucumber, diced
• Bell pepper, diced (any color you prefer)
• Red onion, finely chopped
• Sweet corn (canned)
• Greek yogurt (healthier option) or mayonnaise
• Lemon juice
• Dijon mustard
• Chili oil
• Salt
• Lemon pepper
• Potato seasoning (or any other seasoning you prefer)
• Micro arugula (optional)
Instructions:
• Cook quinoa according to the package instructions.
• Rinse the canned chickpeas well.
• Toss chickpeas with oil, salt, and potato seasoning (or preferred seasoning). Mix well and roast in the oven at 410°F for about 6-7 minutes until slightly crispy.
• In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, diced bell pepper, chopped red onion, and sweet corn.
• Add Greek yogurt (or mayonnaise), lemon juice, chili oil, Dijon mustard, salt, and lemon pepper.
• Gently toss until everything is evenly coated with the dressing.
• Taste and adjust the seasoning with salt and lemon pepper, if needed.
• Add some micro arugula if desired (optional).
Serve as a side dish or as a light meal on its own!
Note: Amounts for vegetables can vary depending on preference and desired portions. Warm quinoa and chickpeas can be added directly, but if prepared in excess, leftovers can be stored in the fridge for the next day.
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