Quinoa Chickpea Salad
A bright and healthy salad combining protein-rich quinoa and chickpeas with crisp vegetables and a lemony dressing. Perfect for a quick lunch or light dinner.
Ingredients
For the salad
- 1 cup quinoa Rinse well before cooking to remove bitterness.
- 1 can chickpeas, drained and rinsed Use canned for speed.
- 1 cup cherry tomatoes, halved
- 1 each cucumber, diced
- 1 each bell pepper, diced
- 1/4 each red onion, finely chopped
- 2 cups fresh spinach or mixed greens Can use whichever greens you prefer.
- 1/4 cup fresh parsley, chopped Feel free to swap for cilantro or add mint.
For the dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- to taste Salt and pepper Adjust to your preference.
Instructions
Preparation
- Cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool to room temperature.
- In a large bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, spinach, and chopped parsley.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, a pinch of salt, and a few grinds of black pepper until emulsified.
- Add the cooled quinoa to the large bowl with the vegetables and chickpeas.
- Pour the dressing over the salad and toss thoroughly so everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Serving
- Serve right away, or cover and refrigerate. The salad keeps well and develops more flavor after a few hours.
Notes
This salad is best served cold or at room temperature. Avoid reheating as the fresh veggies will soften. Refrigerate in an airtight container within two hours of making. Store for up to 3 days.