Quinoa salad with chickpeas, chicken and tzatziki dressing de 325.2 Kcal

Preparación

1. Wash and soak the chickpeas overnight. Drain and cook them in a pot, covering them completely with fresh water. Cook for 1 hour or until soft. If using a pressure cooker, cooking is faster. Alternatively, you can use canned chickpeas, rinsed to remove excess sodium.
2. Dice the zucchini and bell pepper into small cubes.
3. Rinse the quinoa and cook it in a pot with double the amount of water. Add your choice of herbs for seasoning. Add the diced vegetables.
4. Cover the pot and simmer on low heat until the water is absorbed and quinoa is tender. If it's still a bit firm, add water gradually until soft.
5. Brown the chicken breast in olive oil in a frying pan, cooking for about 8 minutes per side until fully cooked.
6. Mix the quinoa with the chickpeas and set aside.
7. Prepare tzatziki dressing by combining yogurt with grated cucumber, garlic powder, and vinegar.
8. Serve the quinoa salad with chickpeas and chicken on top. Accompany with the portion of hummus and tzatziki. Mix or enjoy separately.