Lemon-Tahini Quinoa with Raw Chickpeas

Ingredients and Weight:

• Quinoa, cooked: 2 cups (360g)
• Raw chickpeas: 1 can (425g), rinsed and drained
• Lemon juice: 1/2 cup (120ml)
• Tahini: 1/4 cup (60ml)
• Olive oil: 1/4 cup (60ml)
• Chopped red onion: 1/2 cup (60g)
• Chopped fresh parsley: 1/4 cup (15g)
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes (to cook the quinoa)

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a large bowl, combine the cooked quinoa, chickpeas, lemon juice, tahini, olive oil, red onion, and parsley.
2. Season with salt and pepper to taste.
3. Stir thoroughly to combine.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Protein: 10g
• Carbohydrates: 55g
• Fiber: 10g
• Fat: 15g

Dish Characteristics:

• Savory and flavorful with a bright lemon and nutty tahini flavor
• Crunchy and textural with the addition of raw chickpeas
• Refreshing and light, perfect for a summer meal or side dish
• Suitable for vegan, vegetarian, and gluten-free diets

User Comments:

• "This quinoa salad is delicious and so easy to make. I love the bright and tangy lemon-tahini flavor."
• "The addition of raw chickpeas gives this salad a great crunch and texture. It's perfect for a healthy and satisfying meal."
• "I used this salad as a side dish for grilled salmon, and it was a hit. The flavors complement each other perfectly."

Special Precautions and Tips:

• If you don't have cooked quinoa, you can cook it according to the package directions before using it in this recipe.
• If you don't have raw chickpeas, you can substitute cooked chickpeas.
• You can adjust the amount of lemon juice and tahini to your taste preferences.
• This salad is best served fresh, but it can be stored in the refrigerator for up to 3 days.