Vegan Quinoa Chickpea Salad
A bright, filling, and effortless plant-based salad made with quinoa, chickpeas, and fresh veggies, perfect for lunches or a light dinner.
Ingredients
Grains
- 1 cup quinoa (rinsed) yields about 3 cups cooked
Legumes
- 1 15 oz can chickpeas, drained and rinsed or ~1 1/2 cups cooked chickpeas
Vegetables
- 1 cucumber, diced (English or Persian work well)
- 1 bell pepper, diced (any color)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped (or substitute shallot)
- 1/4 cup parsley, chopped (swap for cilantro or mint if preferred)
Dressing
- 2 tablespoons olive oil sub avocado or extra-virgin olive oil
- 1 Juice of 1 lemon (about 2–3 tablespoons; lime also works)
- Salt and freshly ground black pepper to taste
Instructions
Cooking Quinoa
- Rinse quinoa under cold running water to remove bitterness.
- Combine rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer 15 minutes, or until water is absorbed.
- Remove from heat and let sit covered 5 minutes; fluff with a fork and cool.
Preparing Vegetables
- While quinoa cools, prep the veg: dice cucumber and bell pepper, halve cherry tomatoes, finely chop red onion and parsley.
- Drain and rinse chickpeas.
Making Dressing and Combining
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning.
- In a large bowl, combine cooled quinoa, chickpeas, and chopped vegetables. Pour dressing over the salad and toss gently to combine.
Serving
- Serve immediately or chill for flavor melding.
- If storing, let the quinoa reach room temperature before refrigerating.
Notes
Pairs well as a main with crusty bread or stuffed into pita pockets, and as a side to grilled tofu, falafel, or pan-seared tempeh. Great for picnics and potlucks.