Description
A vibrant, hearty, and refreshing Quinoa Chickpea Salad packed with protein-rich chickpeas, fluffy quinoa, crisp vegetables, and zesty lemon dressing. Perfect for meal prep, picnics, or light lunches.
Ingredients
- Quinoa: 1 cup uncooked (yields about 3 cups cooked)
- Chickpeas: 1 can (15 oz), drained and rinsed
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1 medium, diced
- Red Onion: 1/4 cup, finely diced
- Fresh Parsley: 1/4 cup, chopped
- Fresh Mint: 2 tablespoons, chopped
- Lemon Juice: 3 tablespoons
- Olive Oil: 3 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon, freshly cracked
Instructions
- Preheat Your Equipment: Rinse quinoa under cold water using a fine-mesh strainer.
- Combine Ingredients: In a saucepan, combine 1 cup quinoa with 2 cups water. Bring to boil, reduce heat, cover, and simmer for 15 minutes.
- Prepare Your Cooking Vessel: While quinoa cooks, prepare chopping station with a cutting board and sharp knife.
- Assemble the Dish: Let quinoa cool slightly. In a large bowl, combine quinoa, chickpeas, tomatoes, cucumber, red onion, parsley, and mint.
- Cook to Perfection: No further cooking required, just rest the salad for 10–15 minutes to let flavors meld.
- Finishing Touches: Drizzle with olive oil and lemon juice. Season with salt and pepper, then toss gently to coat.
- Serve and Enjoy: Garnish with extra herbs and serve chilled or at room temperature.
Notes
- Use vegetable broth instead of water for added flavor.
- Chill the salad before serving to enhance taste.
- Add lemon zest for a citrusy punch.
- Top with seeds or avocado for added texture and creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: quinoa salad, chickpea salad, healthy lunch, vegan salad, Mediterranean salad, gluten-free recipe