Oriental Quinoa Salad with Chickpeas, Pistachios, and Mint

A light and aromatic salad inspired by oriental cuisine, featuring protein-rich quinoa, chickpeas, crunchy pistachios, and refreshing mint. Ideal as a light lunch.

• 20 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• antioxidant
• energy
• folatreich
• aids digestion

Ingredients

• 80 g Quinoa
• 150 g Chickpeas
• 30 g Pistachios
• 150 g Cucumber
• 100 g Tomatoes
• 0.1 piece Mint
• 3 g Parsley
• 50 g Lemon
• 7.5 g Olive Oil (Extra Virgin)
• 1.3 g Salt
• 0.5 g Pepper

Instructions

1. Cook quinoa according to package instructions and let it cool.
2. Lightly roast pistachios in a dry pan without fat. Let them cool and coarsely chop.
3. In a large salad bowl, combine chickpeas, cucumber, cherry tomatoes, chopped mint, and parsley.
4. Add the cooked quinoa. For the dressing, whisk together olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and mix well. Sprinkle with chopped pistachios.
6. Serve immediately.

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