Healthy Summer Salad
A light, colorful salad with quinoa, chickpeas, and seasonal vegetables, dressed in a fresh lemon-olive oil vinaigrette. Perfect for meal prep or a refreshing side dish.
Ingredients
Salad Ingredients
- 2 cups mixed seasonal vegetables (e.g., diced bell peppers, sliced cucumbers, halved cherry tomatoes)
- 1 cup cooked quinoa (about 1/3 cup dry yields 1 cup cooked)
- 1 cup canned chickpeas, rinsed and drained
Vinaigrette Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon fresh herbs, chopped (parsley, basil, or a mix)
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- If needed, cook the quinoa according to package directions and let it cool slightly. Fluff with a fork.
- In a large bowl, combine the mixed vegetables, cooked quinoa, and rinsed chickpeas.
- In a small bowl, whisk together the olive oil, lemon juice, chopped herbs, and a pinch of salt and pepper until the dressing is cohesive. Taste and adjust seasoning.
Assembly
- Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve immediately for crisp veggies, or refrigerate for at least 30 minutes so flavors meld. Enjoy cold or at room temperature.
Notes
Refrigerate in an airtight container for up to 3–4 days. Store the vinaigrette separately for best texture. Suggestions for variations include using bulgur or farro instead of quinoa, or adding toasted seeds for texture.