Quinoa Chickpea Salad
This Quinoa Chickpea Salad is made with an abundance of herbs, colorful vegetables, beans, and quinoa. It’s a must at any summer picnic, barbecue, or potluck, and is even delicious on its own for Mediterranean-inspired meal prep. A quick and healthy 30-minute recipe!
Servings: 6 servings
- 1 cup uncooked quinoa
- 1 can chickpeas
- 1 cup tomatoes
- 1 cup cucumber
- 1/2 cup carrots
- 1 bell pepper
- 1/2 red onion
- 1 bunch cilantro or parsley
- 1/2 cup olive oil
- 1 lemon juice
- 3 cloves garlic
- salt and pepper
- 1/2 tsp dried oregano
Cook quinoa according to package instructions. You should end up with about 2 cups of cooked quinoa.
Drain and rinse chickpeas. Set aside
Meanwhile chop all the veggies as small as you can. Tiny little pieces is idea here!
In a small bowl whisk lemon juice, oil, minced garlic, salt, pepper and oregano.
Combine quinoa, chickpeas and veggies in a big bowl. Toss with dressing and serve. Option to top salad with feta cheese
- Let the quinoa cool completely first. Warm quinoa will wilt the fresh veggies. If you want, cook the quinoa 1 or 2 days ahead of time and keep covered in the fridge.
- I like to make extra dressing to pour over the quinoa while it’s still warm and to drizzle over individual servings.
- This salad is inherently dairy free and vegan without the feta. Feel free to add your favorite plant-based feta if you don’t want to miss out on the salty, tangy flavors.
Calories: 288kcal | Carbohydrates: 24g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 12mg | Potassium: 354mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2656IU | Vitamin C: 33mg | Calcium: 32mg | Iron: 2mg