Quinoa Chickpea Salad
This quinoa chickpea salad recipe makes a great side or main course. Plus, it keeps well in the fridge for several days, so it works well as a healthy meal prep idea, and so good it’s sure to become your favorite quinoa salad recipe.
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Prep Time: 5 minutes -
Cook Time: 15 minutes
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Total Time: 20 minutes
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Yield: 6 servings 1x -
Category: Salad -
Method: Stovetop
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Cuisine: Mediterranean
- Diet: Gluten Free
Category:
Method:
Cuisine:Ingredients
- 1 cup quinoa, dry
- 1 can (15 oz) chickpeas, strained and rinsed
- 2 cups cucumber, diced
- 1 carrot, peeled and diced
- 1/4 cup red onion, diced
- 1 cup spinach, finely chopped
- 1/4 cup mixed fresh herbs, such as parsley, dill, and/or basil, finely chopped
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 teaspoon honey
- 2 cloves of garlic, grated
- Salt
- Pepper
Instructions
- Fill a saucepan with water and bring to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain the warm quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible.
- While the quinoa is cooking, chop the vegetables and prepare the dressing. In a small jar or small bowl, add the olive oil, lemon juice, honey, grated garlic, and a pinch of salt and pepper and whisk until well combined. Set aside.
- Once the quinoa is cooked and cooled, prepare the salad. In a large bowl, add the cooked quinoa, strained chickpeas, chopped vegetables, and herbs and toss to combine.
- Cover the salad with the dressing and toss gently. Then taste and adjust olive oil, lemon juice, salt, and pepper as needed.
- The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 278 calories
- Sugar: 4 grams
- Fat: 13 grams
- Carbohydrates: 35 grams
- Fiber: 7 grams
- Protein: 8 grams
Find it online: https://kaynutrition.com/quinoa-chickpea-salad/
