Introduction
Looking for a nutritious, protein-packed meal that’s both satisfying and refreshing? This Chickpea and Quinoa Salad has become my go-to recipe for busy weekdays and meal prep. I love how this Mediterranean-inspired dish combines the nutty flavors of quinoa with the heartiness of chickpeas, creating a perfect balance of textures and tastes. Whether you’re a seasoned cook or just starting your culinary journey, this versatile salad works great as a main dish or side and stays fresh in the fridge for several days.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, finely diced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/3 cup extra virgin olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and freshly ground pepper to taste
Ingredient Tips: Can’t find fresh mint? Feel free to skip it or substitute with fresh basil. For added protein, crumbled feta cheese makes a wonderful addition.
Instructions
- Cook quinoa according to package instructions in water or vegetable broth for extra flavor. Let it cool completely.
- While the quinoa cooks, whisk together olive oil, lemon juice, minced garlic, and cumin in a large bowl to make the dressing.
- Add the cooled quinoa, chickpeas, cucumber, tomatoes, red onion, parsley, and mint to the bowl with the dressing.
- Toss everything together gently until well combined.
- Season with salt and pepper to taste.
- Let the salad rest for at least 15 minutes before serving to allow the flavors to meld together.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6-8 as a main dish
Recipe Notes
- Make sure to rinse your quinoa thoroughly before cooking to remove any bitter taste.
- For meal prep, store the dressing separately and combine just before serving to maintain optimal texture.
- This salad can be stored in an airtight container in the refrigerator for up to 4 days.
- For best results, bring the salad to room temperature before serving.
- If the salad seems dry after refrigeration, drizzle with a bit more olive oil and lemon juice.
- To add more protein, consider including grilled chicken, hard-boiled eggs, or tofu.
Chickpea and Quinoa Salad
Ingredients
- 1 cup uncooked quinoa rinsed
- 2 15 oz cans chickpeas, drained and rinsed
- 1 English cucumber diced
- 2 cups cherry tomatoes halved
- 1 red onion finely diced
- 1 cup fresh parsley chopped
- 1/2 cup fresh mint leaves chopped
- 1/3 cup extra virgin olive oil
- Juice of 2 lemons
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- Salt and freshly ground pepper to taste
Instructions
- Cook quinoa according to package instructions in water or vegetable broth for extra flavor. Let it cool completely.
- While the quinoa cooks, whisk together olive oil, lemon juice, minced garlic, and cumin in a large bowl to make the dressing.
- Add the cooled quinoa, chickpeas, cucumber, tomatoes, red onion, parsley, and mint to the bowl with the dressing.
- Toss everything together gently until well combined.
- Season with salt and pepper to taste.
- Let the salad rest for at least 15 minutes before serving to allow the flavors to meld together.
