1.

Cook the quinoa according to package instructions. Tip: Add 1–2 tablespoons of powdered vegetable broth to the cooking water for extra flavor.

1.

While the quinoa cooks, wash and finely chop all vegetables. If you’re using canned chickpeas, rinse them thoroughly. If you’re using dried chickpeas, cook them according to package instructions.

2.

Now, you can either use the chickpeas as they are, or for added texture and flavor, roast them with olive oil and your favorite spices in a preheated oven at 180°C (350°F) for 20-25 minutes.

3.

Once everything is cooked, washed, and chopped, add all ingredients to a large bowl. Mix together the dressing ingredients in a small bowl or jar, then pour over the salad. Toss everything until well combined.

4.

Enjoy this vibrant salad as a nutritious side dish or a light, satisfying lunch.

1.

★ Coriander is rich in antioxidants, which may help reduce inflammation in the brain, support heart health, and improve memory and vision. ★ Coriander leaves also contain essential vitamins such as A, C, and E.