After roughly a decade eating mostly plant based, this is a favorite we make at least once a month. It's especially nice for packed lunches where you don't have access to a microwave.
- 1 lb dry chickpeas- soak, boil, drain, and refrigerate
- 2 cups dry quinoa- cook according to package & refrigerate
- 2 english cucumbers, diced
- 2 bell peppers, diced
- 1/2 – 1 red onion (depending on size)
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1/4 tsp garlic powder
- salt & pepper to taste
Don't add the veggies and dressing until the chickpeas and quinoa are completely cooled. I usually leave it in the fridge overnight, then add.
by x_Caffeine_Kitten_x
2 Comments
This is my weekly food prep all spring and summer long! I do all sorts of variations too. Sometimes with pearled couscous, sometimes feta and dried cherries, and sometimes with red beans. The possibilities are endless
I don’t know why I haven’t thought to mix quinoa and chickpeas. This will be a standby all summer when it’s too hot to cook. Thanks for sharing.