Description
This quinoa salad with chickpeas is a fresh, nourishing, and protein-packed dish full of vibrant vegetables, zesty lemon, and simple Mediterranean flavors. Perfect for a light lunch, meal prep, or a healthy side dish, it combines fluffy quinoa, tender chickpeas, crisp cucumbers, juicy tomatoes, and herbs for a delicious and satisfying bite every time.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin (optional)
Instructions
- Rinse the quinoa thoroughly under cold water to remove bitterness.
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 12–15 minutes until water is absorbed.
- Remove from heat, fluff with a fork, and let it cool completely.
- In a large bowl, add the cooked quinoa, chickpeas, tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, pepper, and cumin.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if needed.
- Chill for 20–30 minutes before serving for best flavor.
Notes
You can add feta cheese for extra creaminess or avocado for richness. This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep. If you prefer a stronger flavor, let it sit longer before serving so the dressing soaks in beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg