A quick, flavorful, high-protein lunch recipe blending quinoa, chickpeas, cherry tomatoes, and fresh herbs in a lemon cumin dressing.

Scale

1 cup cooked quinoa

1 can (15 oz) chickpeas, drained and rinsed

1 finely chopped cucumber

1 cup cherry tomatoes, halved

1/2 red onion, diced

1/4 cup chopped parsley

1 lemon, juiced

2 tbsp olive oil

1/2 tsp cumin

Salt and pepper to taste

Cook quinoa according to package instructions and allow to cool.

In a large bowl, combine chickpeas, cucumber, tomatoes, onion, and parsley.

Whisk lemon juice, olive oil, cumin, salt, and pepper to make the dressing.

Pour dressing into the bowl and mix everything well.

Fold in the quinoa, adjust seasoning, and refrigerate if desired.

Great for meal-prep, keeps fresh in fridge for up to 4 days.

Customize with avocado, hummus, or grilled chicken to boost variety.

Keywords: lunch recipes, healthy quinoa bowl, meal prep lunch, vegetarian lunch, plant-based lunch