AI
Ingredients
- 240 g canned chickpeas, drained and rinsed
- 150 g pre-cooked quinoa
- 150 g cherry tomatoes, halved
- 100 g cucumber, diced
- 1 medium avocado, sliced
- 40 g feta cheese, crumbled (optional)
- 2 tbsp tahini
- juice of 1/2 lemon
- olive oil, salt, pepper
Steps
- Layer in a reusable jar: first quinoa, then chickpeas, cucumber, cherry tomatoes, and avocado slices.
- Crack in feta if using, then drizzle tahini over the top. Add lemon juice.
- Season with a pinch of salt and pepper, and a light drizzle of olive oil. Seal the jar.
- When ready to eat, shake the jar to distribute dressing or transfer to a bowl and mix well.
- Serve cold or at room temperature for a refreshing, protein-rich meal.