Chickpea and Quinoa Salad

INGREDIENTS
For the Salad:
▪️ Cooked quinoa – ½ cup
▪️ Boiled chickpeas – ½ cup
▪️ Cucumber (chopped) – ¼ cup
▪️ Cherry tomatoes or diced tomatoes – ¼ cup
▪️ Bell pepper (any color, chopped) – ¼ cup
▪️ Red onion (finely chopped) – 1 tbsp
▪️ Fresh coriander or parsley (chopped) – 1 tbsp
▪️ Pomegranate seeds (optional) – 1 tbsp
For the Vinaigrette Dressing:
▪️ Extra virgin olive oil – 1 tsp
▪️ Lemon juice or apple cider vinegar – 1.5 tsp
▪️ Mustard paste or powder (optional) – ¼ tsp
▪️ Maple syrup or jaggery powder (optional, for a hint of sweetness) – ¼ tsp
▪️ Salt & black pepper – to taste
▪️ Grated garlic (optional) – 1 small clove

STEPS
1. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, mustard, salt, pepper, and maple syrup. Add grated garlic if using.
2. Assemble the salad: In a mixing bowl, combine quinoa, chickpeas, and chopped vegetables. Toss gently.
3. Dress & serve: Pour the vinaigrette over the salad. Mix well.
4. Let it sit for 5 minutes to absorb flavors. Serve chilled or at room temperature.