Description
A refreshing and nutritious Herbed Quinoa & Chickpea Salad with Lemon, combining fluffy quinoa, protein-packed chickpeas, fresh vegetables, and vibrant herbs, all tossed in a zesty lemon dressing. Perfect for a healthy Mediterranean-inspired meal that’s vegan and gluten-free.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the quinoa: In a medium saucepan, bring the rinsed quinoa and water to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes until the water is fully absorbed and the quinoa is fluffy. Remove from heat and let it cool to room temperature.
- Prepare the salad base: In a large bowl, combine the cooled quinoa, chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and mint. Mix gently to combine all the ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, lemon zest, salt, and black pepper until well combined and emulsified.
- Toss the salad: Pour the lemon dressing over the quinoa mixture and toss gently until everything is evenly coated with the dressing.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together for the best taste.
Notes
- This salad keeps well in the refrigerator for up to 3 days.
- For added creaminess, consider mixing in feta cheese or diced avocado.
- Add a pinch of crushed red pepper flakes if you desire a bit of heat.
