Cooking Recipe

Mediterranean Chickpea Salad with Lemon Dressing

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/2 cucumber, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1/4 cup cherry tomatoes, halved
1/4 cup feta cheese, crumbled (optional)
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp garlic powder
Salt and pepper to taste

Instructions

In a large bowl, combine chickpeas, cucumber, red bell pepper, red onion, cherry tomatoes, and parsley.

In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper.

Pour the dressing over the salad and toss well to coat.
Top with crumbled feta cheese if using.

Serve immediately or refrigerate for 15 minutes to let the flavors meld.

Grilled Salmon with Quinoa and Avocado Salad

Ingredients

For the salmon:

2 salmon fillets
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
For the quinoa salad:

1/2 cup quinoa, cooked
1/2 avocado, diced
1/2 cucumber, chopped
1/4 cup cherry tomatoes, halved
1 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tsp lemon juice
Salt and pepper to taste
Instructions
Prepare the salmon:

- Preheat a grill or grill pan to medium heat.
- In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
- Brush the mixture over the salmon fillets.
- Grill for about 4-5 minutes per side or until the salmon flakes easily with a fork.
- Make the quinoa salad:

- In a bowl, combine cooked quinoa, avocado, cucumber, cherry tomatoes, and parsley.
- Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss to combine.

Serve:

Plate the grilled salmon alongside the quinoa avocado salad.

Enjoy your nutritious and delicious meal!