Quinoa Chickpea Salad
This quinoa chickpea salad is a fresh and healthy salad with quinoa, chickpeas, lots of vegetables, and a lemony vinegarette.
Servings: 6 people
Ingredients
- ½ cup quinoa (with 1 cup of filtered water and ½ teaspoon salt) cook according to directions on the box. You will use 1 cup of cooked quinoa for the salad.
- 1 can chickpeas drain, pour in a bowl, and season with 1 tablespoon lemon juice and ½ teaspoon both salt and pepper and let sit.
- ½ cup bell pepper (red, yellow, or orange) diced
- 1 cup cucumber diced
- ½ cup red onion diced
- ½ cup halved cherry tomatoes seasoned with a spinkle of salt and pepper
- ¼ cup fresh chopped parsley dill or basil would also be good
- 2 cups greens like arugula, spinach, or mixed greens
Lemon Dressing
- 1 large lemon Juice squeezed into a bowl
- 2 tablespoon olive oil
- 3 tablespoon red wine vinegar
- 1 large garlic clove grated or pressed
- ½ teaspoon or both salt and pepper
Instructions
- First in a pan on the stove cook quinoa according to directions. Once this is cooked, set it aside to cool.
- Dice bell pepper, onion, and cucumber and set aside.
- Half the cherry tomatoes. Sprinkle with salt and pepper and set aside.
- Open and drain the chickpeas. Season with a tablespoon of lemon juice and salt and pepper.
- Chop parsley and set it aside.
Lemon Dressing
- Squeeze the juice to a large lemon into a bowl.
- Grate in the garlic.
- Add remaining ingredients and whisk.
Assemble the salad
- In a big salad bowl add in seasoned chickpeas, diced vegetables, quinoa, mixed greens, and chopped parsley.
- Pour the dressing on top and toss the salad and serve.
- If you are using this salad for meal prep, you may want to consider leaving out the greens. They will get soggy.