Easy Vegan Quinoa Salad
A vibrant and nutritious salad featuring chickpeas, quinoa, and fresh vegetables, perfect for beginners and quick meals.
Ingredients
Salad Ingredients
- 1 can Chickpeas, rinsed and drained
- 1 cup Quinoa, uncooked Rinse before cooking
- 1 cup Bell Peppers, diced Any color variety
- 1 medium Avocado, sliced Add fresh right before serving
- 2 tablespoons Olive Oil
- 2 tablespoons Lemon Juice Freshly squeezed if possible
- 1 clove Garlic, minced
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 1/4 cup Fresh Herbs, chopped e.g., parsley or cilantro
Instructions
Preparation
- Cook the quinoa according to the package instructions, usually taking about 15 minutes.
- In a mixing bowl, combine the cooked quinoa, rinsed chickpeas, diced bell peppers, and sliced avocado.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create a zesty dressing.
- Pour the dressing over the salad and mix gently to combine.
- Garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add avocado fresh before serving to prevent browning.