Chickpea and Quinoa Salad Bowl
A crisp and colorful salad that combines chickpeas, quinoa, and fresh vegetables with a tangy balsamic dressing, perfect for lunches or light dinners.
Ingredients
Salad Base
- 2 cups shredded, chopped romaine lettuce
- 3 pieces sweet mini peppers, sliced Use regular bell pepper if mini peppers are unavailable.
- ½ cup Persian or mini cucumber, chopped Can replace with about ⅓ cup of English cucumber.
- ½ cup canned chickpeas, rinsed and drained
- ¼ cup shredded carrots
- ¼ cup cooked quinoa Make sure quinoa is cooled before adding to salad.
- 1 large hard-boiled egg, quartered Ensure the egg is fully chilled.
Toppings
- 2 tablespoons grated Parmesan cheese Feta can be used for a sharper flavor.
- 2 tablespoons balsamic vinaigrette dressing Add dressing just before serving.
Instructions
Preparation
- Rinse the canned chickpeas under cool water and drain them thoroughly.
- Prepare the vegetables by chopping the romaine and cucumber, slicing the peppers, and shredding the carrots.
Assembly
- Add the romaine to a shallow serving bowl. Arrange the peppers, cucumber, chickpeas, carrots, and cooked quinoa over the lettuce.
- Peel the hard-boiled egg and cut it into quarters. Place the pieces on top of the salad.
- Sprinkle the Parmesan over the bowl.
- Drizzle with the balsamic vinaigrette just before serving. Toss gently, or leave the ingredients layered for a more polished presentation.
Notes
For best texture, store salad components separately and add dressing when ready to eat. Ideal served with toasted bread or as a side to vegetable soup. Not suitable for freezing.