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!
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.