Chickpea Quinoa Salad Recipe

This Chickpea Quinoa Salad is honestly one of those recipes that wins me over every time, even if I end up a bit messy in the kitchen and the flavors just seem to throw a little party in my mouth.

I love this Chickpea Quinoa Salad recipe because its packed with protein and fiber. I use quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and fresh parsley with lemon juice and olive oil.

It tastes grate and gives you vital vitamins and minerals for a healthy meal.

Ingredients

• Quinoa is a complete protein and fiber source, keeping you full and energetic.
• Chickpeas boost protein and fiber while making your meal more satisfying.
• Cherry tomatoes add sweet acidity and vitamin C for added freshness.
• Cucumber offers refreshing hydration, crunch, and essential nutrients for health.
• Red bell pepper delivers vibrant color, vitamin A, and antioxidants that support health.
• Lemon juice brings a tangy brightness that perfectly balances flavors.
• Olive oil adds richness and healthy fats essential for heart health.
• Fresh parsley provides a crisp herby flavor and a vitamin K boost.

Ingredient Quantities

• 1 cup quinoa (uncooked, rinsed)
• 1 can chickpeas (15 oz, drained and rinsed)
• 1 cup cherry tomatoes (halved)
• 1 medium cucumber (diced)
• 1 red bell pepper (diced)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 2 tbsp lemon juice (freshly squeezed)
• 3 tbsp olive oil
• Salt and pepper (to taste)
• Optional: 1/4 cup fresh mint (chopped)
• Optional: 1/2 cup feta cheese (crumbled)

How to Make this

1. Start by rinsing 1 cup of quinoa then add it to a pot with 2 cups of water. Bring it to a boil and let it simmer on low heat for around 15 minutes, or until all water is absorbed.

2. While the quinoa is cooking, rinse and prepare your veggies: halve 1 cup cherry tomatoes, dice 1 medium cucumber and 1 red bell pepper, and finely chop 1/4 cup red onion.

3. Drain and rinse the 15 oz can of chickpeas and set aside.

4. Chop 1/4 cup of fresh parsley. If you decided to use mint, chop 1/4 cup of fresh mint as well.

5. Once the quinoa is done, let it cool a bit, then fluff it with a fork so it gets nice and light.

6. In a large mixing bowl, combine the cooled quinoa, chickpeas, tomatoes, cucumber, red bell pepper, red onion, parsley, and mint if using.

7. Drizzle 3 tbsp olive oil and 2 tbsp freshly squeezed lemon juice over the mixture.

8. Season with salt and pepper to taste; give it all a good toss to make sure everything is well mixed.

9. If you like, fold in 1/2 cup crumbled feta cheese into the salad gently.

10. Let the salad sit in the fridge for about 15 minutes before serving so that all the flavors have time to meld together. Enjoy your Chickpea Quinoa Salad!

Equipment Needed

1. Medium-sized pot with a lid
2. Measuring cups and spoons
3. Colander for rinsing quinoa and chickpeas
4. Cutting board
5. Sharp knife
6. Fork for fluffing the quinoa
7. Large mixing bowl
8. Citrus juicer or your hands for squeezing lemon juice
9. Stove
10. Refrigerator

FAQ

• Q: Can I make this salad ahead of time?
  A: Yes, but it’s best to add the dressing just before serving so the veggies don’t get too soggy.
• Q: Do I really need to rinse the quinoa and chickpeas?
  A: Yup, rinsing removes any bitterness and extra salt so it’s totally worth the extra minute.
• Q: Can I substitute other veggies in this recipe?
  A: Absolutely, you can swap in your fav veggies like spinach or arugula if you’re looking for a twist.
• Q: What if I don’t have fresh lemon juice?
  A: No worries, you can use bottled lemon juice, but fresh juice gives it a brighter, fresher flavor.
• Q: How long will leftovers keep in the fridge?
  A: It’ll last about 3 days, just keep it sealed in an airtight container to keep it fresh.

Chickpea Quinoa Salad Recipe Substitutions and Variations

• Quinoa substitution: try using couscous or farro if you don’t have quinoa lying around
• Chickpeas substitution: you can swap chickpeas with cannellini beans for a slightly different flavor
• Cherry tomatoes substitution: grape tomatoes work great if you’re out of cherry ones
• Red bell pepper substitution: using yellow or green bell peppers is a good option if red isnt available
• Feta cheese substitution: if you’re not into feta you can use goat cheese for a creamy tang

Pro Tips

1. Make sure you really rinse the quinoa well before cooking. I’ve learned that not doing so can leave a bitter taste in your salad which can totally ruin it.
2. When your quinoa is done, let it cool properly. If you mix hot quinoa with your fresh veggies the leaves might wilt and that wouldn’t look so pretty.
3. Toss in those seasonings gradually. Adding salt and pepper slowly while you mix everything allows all the flavors to really shine through.
4. Don’t rush the chilling step. Let the salad sit in the fridge for at least 15 minutes so the flavors get a chance to blend together. Enjoy experimenting with your chickpea quinoa salad!