Quinoa Chickpea Salad

Every time I make Quinoa Chickpea Salad, I’m reminded of sunny days spent outdoors with friends and family. This dish has a magical way of bringing everyone together, and it’s one of those recipes that just spark joy! Whether you’re hosting a picnic or just want something fresh and healthy, this salad is perfect. The vibrant colors of the ingredients are just as inviting as the flavors. I often find myself craving this salad after a long day, as it’s so easy to whip up and incredibly satisfying. Plus, the combination of textures and tastes makes every bite exciting!

What You Need for Quinoa Chickpea Salad

The ingredients for Quinoa Chickpea Salad are a celebration of fresh produce and wholesome grains. Each component plays a vital role in creating a symphony of flavors and textures. The nutty taste of quinoa pairs beautifully with the hearty chickpeas, while the vibrant veggies not only make the dish visually appealing but also provide essential nutrients. Let’s dive into the key players!

• 1 cup quinoa, uncooked, pre-rinsed
• 1 cup baby peas, fresh or frozen (thawed)
• 1 cup cherry tomatoes, halved
• 15 ounces garbanzo beans, can, drained and rinsed
• 1 cucumber, large, sliced into half circles
• 1 carrot, large, peeled and grated on the large holes of a cheese grater
• 2 tablespoons chives, finely chopped
• 2 tablespoons basil, fresh, finely chopped
• 1/4 cup parsley, fresh, coarsely chopped
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper

Instructions for Quinoa Chickpea Salad

Making Quinoa Chickpea Salad is a breeze! You’ll find the steps straightforward, and the result is always satisfying. Let’s get started on this delicious journey!

1. In a medium pot, add water and quinoa, bringing it to a boil over medium-high heat. Look for the bubbles forming; this is a good sign that it’s heating up nicely.
2. Once boiling, reduce the heat to a low-boil, covering the pot. Cook for about 15 minutes, or until the water is absorbed. You’ll notice that the quinoa starts to swell and become fluffy.
3. After cooking, allow the quinoa to cool. Spreading it on a plate can speed up this process.
4. While waiting for the quinoa to cool, whisk all ingredients for the vinaigrette together in a large bowl. The smell of the lemon juice and olive oil will get your taste buds tingling!
5. Add the cooled quinoa to the bowl with the vinaigrette. It’s time to toss it all together!
6. Toss in the baby peas, halved cherry tomatoes, drained and rinsed garbanzo beans, sliced cucumber, grated carrot, chopped chives, basil, and parsley. Each ingredient brings its charm.
7. Gently toss everything together until well coated. You want to see all those beautiful colors mingle!
8. Refrigerate until you’re ready to serve. Letting it chill allows the flavors to meld together beautifully.
9. When you’re ready, scoop some onto a plate and enjoy! You can serve it as is or pair it with your favorite protein.

Things Worth Knowing

Ways to Adapt This Recipe

Adapting Quinoa Chickpea Salad is part of the fun! Here are some tips to get you started:

• Storage: This salad keeps well in the fridge for up to four days. Store in an airtight container for optimal freshness.
• Freezing: While I don’t recommend freezing this salad because of the vegetables, you can freeze the quinoa separately for future use.
• Pairing: Serve it alongside grilled chicken or fish for a complete meal. It’s also great with pita bread.
• Herb Substitutions: If you don’t have basil or chives, try using thyme or dill for a unique twist.
• Additional Toppings: Top with feta cheese or avocado for added creaminess and flavor.
• Protein Boost: Add in some diced grilled chicken or tofu for extra protein to make it a heartier meal.

How to Serve Quinoa Chickpea Salad

Serving Quinoa Chickpea Salad is all about showcasing its freshness and flavor. Here are some ideas:

• As a Side Dish: Pair this salad with grilled meats or fish. Its lightness complements heavier dishes wonderfully.
• For Lunch: Pack it for a healthy lunch at work or school. It’s nutritious and satisfying!
• Picnics and Potlucks: This salad is a hit at gatherings. It travels well, making it perfect for summer picnics.
• Seasonal Occasion: Enjoy it during Ramadan, as it’s light yet fulfilling, perfect for breaking your fast.
• Storage Tips: Make sure to keep it in an airtight container to maintain its freshness. It’s best enjoyed within four days.
• Garnishes: Add a sprinkle of extra basil or a squeeze of fresh lemon juice just before serving for an added zing.

FAQ

Conclusion

This Quinoa Chickpea Salad is a delightful blend of freshness, nutrition, and flavor that makes it a standout dish in any meal plan. It’s easy to prepare, making it a perfect choice for busy days or casual gatherings. Don’t hesitate to give this recipe a try—you’ll be amazed at how simple it is to create something so delicious and fulfilling. I guarantee it’ll become a staple in your kitchen!

Quinoa Chickpea Salad

The ultimate fresh and healthy dish, Quinoa Chickpea Salad is packed with protein and vibrant veggies, making it a perfect option for any meal. Enjoy it as a side or a main, and feel the energy boost it provides. Try making it today for a nutritious and satisfying experience!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Salads

Cuisine Healthy

Servings 8 servings

Calories 220 kcal

Equipment

• Peeler
• Grater
• Chef's Knife
• Whisk
• Large Pot

Ingredients

  

• 1 cup quinoa
• 1 cup baby peas fresh or frozen (thawed)
• 1 cup cherry tomatoes halved
• 15 ounces garbanzo beans can, drained and rinsed
• 1 cucumber large, sliced into half circles
• 1 carrot large, peeled and grated on the large holes of a cheese grater
• 2 tablespoons chives finely chopped
• 2 tablespoons basil fresh, finely chopped
• 1/4 cup parsley fresh, coarsely chopped
• 1 tablespoon lemon juice freshly squeezed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper

Instructions

 

• In a medium pot, add water and quinoa, bring to a boil over medium-high heat. Reduce heat to a low-boil, cover, and cook 15 minutes or until water is absorbed. Allow quinoa to cool.
• Whisk all ingredients for the vinaigrette together in a large bowl. Toss in cool quinoa and all other salad ingredients, toss to coat. Refrigerate until ready to serve.
• Enjoy!

Notes

• Storage: This salad keeps well in the fridge for up to four days. Store in an airtight container for optimal freshness.
• Freezing: While I don’t recommend freezing this salad because of the vegetables, you can freeze the quinoa separately for future use.
• Pairing: Serve it alongside grilled chicken or fish for a complete meal. It’s also great with pita bread.
• Herb Substitutions: If you don’t have basil or chives, try using thyme or dill for a unique twist.
• Additional Toppings: Top with feta cheese or avocado for added creaminess and flavor.
• Protein Boost: Add in some diced grilled chicken or tofu for extra protein to make it a heartier meal.

Keyword Chickpea Salad Recipe, Easy Quinoa Recipes, Fresh Salad Ideas, Healthy Quinoa Salad