Quinoa Chickpea Salad
A bright and filling salad featuring quinoa, chickpeas, fresh vegetables, and a lemony olive oil dressing, perfect for lunch or potlucks.
Ingredients
Salad Ingredients
- 1 cup quinoa (any color; rinse if the package recommends) Rinse quinoa before cooking.
- 1 can chickpeas (15 oz), drained and rinsed Cooked dried chickpeas can be used for firmer texture.
- 1 piece bell pepper, diced (red or orange for sweetness)
- 1 piece cucumber, diced (English cucumber works well)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped Can swap mint for basil or dill.
Dressing Ingredients
- 2 tablespoons olive oil
- 1 piece Juice of 1 lemon (about 2 tablespoons) Add more lemon or white wine vinegar for brightness.
- Salt and pepper to taste
Instructions
Preparation
- Cook 1 cup quinoa according to package instructions, typically 1 part quinoa to 2 parts water. Bring to a boil, simmer for 15 minutes, then fluff and cool.
- While the quinoa cools, drain and rinse the chickpeas well. Pat them dry with a towel.
- In a large bowl, combine the chickpeas, diced bell pepper, cucumber, halved cherry tomatoes, and finely chopped red onion.
- Add the chopped parsley and mint to the bowl and toss gently.
- In a small bowl, whisk together 2 tablespoons olive oil, the juice of 1 lemon, and a pinch of salt and pepper until emulsified. Taste and adjust seasoning.
Combining
- Add the cooled quinoa to the vegetable mixture and pour the dressing over the top.
- Toss everything gently until evenly combined. Serve chilled or at room temperature.
Notes
This salad keeps well for 3–4 days in an airtight container. Cool quinoa fully before mixing with other ingredients. Avoid freezing due to watery textures of fresh vegetables.