Spicy Chickpea and Quinoa Salad

Ingredients

• 1 can chickpeas
• 1 cup quinoa
• 2 cups water
• 1 large red bell pepper
• 1 large cucumbers
• 1 small red onion
• 1 bunch cilantro
• 2 medium lime
• 3 tablespoons olive oil
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium avocado

Instructions

1. 1

   Rinse and drain the chickpeas. In a small bowl, mix chickpeas with 1 tablespoon of olive oil, cayenne pepper, salt, and black pepper. Set aside to marinate for 10 minutes.

2. 2

   In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let cool.

3. 3

   While quinoa is cooking, chop the red bell pepper, cucumbers, and red onion into small pieces. Finely chop the cilantro and set aside.

4. 4

   In a skillet over medium heat, add the marinated chickpeas and cook for 5-7 minutes, stirring occasionally, until they are slightly crispy.

5. 5

   In a large mixing bowl, combine the cooked quinoa, chopped vegetables, and crispy chickpeas. Squeeze the juice of 2 limes over the salad.

6. 6

   Drizzle the remaining 2 tablespoons of olive oil over the salad and toss everything together until well mixed.

7. 7

   Slice the avocado and arrange it on top of the salad. Garnish with additional cilantro if desired.

8. 8

   Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.