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Chickpea Quinoa Salad

A nutritious and delicious salad combining fluffy quinoa, hearty chickpeas, and crisp vegetables, all seasoned with a zesty dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinse under cold water.
  • 1 can chickpeas, drained and rinsed Any variety works.
  • 1 cucumber, diced For freshness.
  • 1 bell pepper, diced Use any color.
  • 1/4 red onion, finely chopped Can substitute with green onion.
  • 1 bunch parsley, chopped For flavor and garnish.
Dressing Ingredients
  • 3 tablespoons olive oil Extra virgin recommended.
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • to taste Salt Enhances all flavors.
  • to taste Pepper Freshly ground recommended.

Method
 

Preparation
  1. Rinse the quinoa under cold water to remove its natural bitterness.
  2. Cook quinoa according to package instructions, usually boiling 2 cups of water, adding the quinoa, covering, and simmering until all water is absorbed, approximately 15 minutes.
  3. Allow the cooked quinoa to cool.
Vegetable Preparation
  1. Chop the cucumber, bell pepper, and red onion into small pieces.
  2. Finely chop the parsley.
Mixing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  2. In a large bowl, mix the cooled quinoa with the chickpeas, chopped veggies, and dressing. Toss to combine thoroughly.
Serving
  1. Allow the salad to rest for about 10 minutes before serving to let flavors meld.

Notes

Add avocado for creaminess or swap chickpeas with black beans. Letting the salad sit after mixing enhances flavor. Rinse quinoa to prevent bitterness. This salad keeps well in the fridge for up to 4 days.