Quinoa Chickpea Salad
This Quinoa Chickpea Salad is loaded with fluffy quinoa, hearty chickpeas, crisp vegetables, and a bright lemon dressing that ties everything together. It comes together in about thirty minutes and tastes even better the next day, making it a lifesaver for busy weeks.
Equipment
- Medium saucepan with lid
- Fine-mesh strainer For rinsing quinoa and chickpeas
- Large mixing bowl
- Small bowl or jar For whisking the dressing
- Bamboo cutting board
- Sharp knife
- Citrus juicer Optional
- Salad spinner Optional, for drying fresh herbs
- Glass meal prep containers Optional, for storing leftovers
Ingredients
- 1 cup quinoa rinsed well
- 2 cups water or low sodium vegetable broth
- 2 15-ounce cans chickpeas drained and rinsed
- 1 English cucumber diced small
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- ½ small red onion finely diced
- ½ cup kalamata olives pitted and halved
- ½ cup feta cheese crumbled
- ½ cup fresh parsley chopped
- 2 tablespoons fresh dill chopped (optional)
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice about 2 lemons
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Rinse quinoa in a fine mesh strainer for 30 seconds. Combine with water or broth in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
- Spread the cooked quinoa on a plate or baking sheet to cool for 10-15 minutes. This prevents the salad from becoming mushy.
- While quinoa cooks, drain and rinse chickpeas, then pat them dry. Dice cucumber, halve tomatoes, dice bell pepper, finely dice onion, halve olives, and chop herbs.
- In a small bowl or jar, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk or shake until well combined and slightly thickened.
- Transfer cooled quinoa to a large bowl. Add chickpeas, cucumber, tomatoes, bell pepper, onion, olives, parsley, and dill. Pour dressing over and toss gently.
- Sprinkle crumbled feta over the salad and toss gently one final time. Taste and adjust seasoning. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Always rinse the quinoa before cooking to remove saponin, which can cause a bitter taste.
- Let quinoa cool completely before mixing with other ingredients to prevent the salad from becoming watery.
- Pat chickpeas dry after rinsing so they don't water down the dressing.
- Use fresh lemon juice instead of bottled for the brightest, most vibrant flavor.
- Salt the dressing generously since quinoa and chickpeas are mild on their own.
- For meal prep, keep feta separate and add just before serving for the best texture.
- This salad holds up well in the refrigerator for up to 4 days in an airtight container.
- Add a squeeze of fresh lemon juice to leftovers to brighten the flavor back up.
- Make it vegan by omitting the feta or using a plant-based alternative.
- Try Moroccan-inspired variations with raisins, toasted almonds, and a pinch of cinnamon and cumin in the dressing.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 10gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 430mgPotassium: 420mgFiber: 7gSugar: 4gVitamin A: 20IUVitamin C: 45mgCalcium: 12mgIron: 15mg
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