Quinoa Chickpea Salad Recipe – Simple Easy Meals

When preparing quinoa chickpea salad, pairing it with the right sides can elevate the experience and make the meal even more satisfying. 

Grilled chicken skewers are an excellent choice, as their juicy, seasoned meat complements the fresh, vibrant flavors of the salad while adding protein and heartiness to the dish. 

For a comforting touch, serve with crisp, buttery garlic bread, which provides a satisfying crunch and its garlic notes enhance the zesty dressing of the salad—plus, it’s perfect for scooping up the salad’s remaining bits. 

To add a refreshing contrast, chilled gazpacho is a great option. This cold, tomato-based soup with peppers and herbs offers a cooling effect and ties in beautifully with the elements of the salad, cleansing your palate between bites. These pairings ensure a well-rounded and delicious meal, balancing flavors and textures perfectly.

What is Quinoa Chickpea Salad?

Quinoa chickpea salad is a nutritious dish made primarily with cooked quinoa, chickpeas, and a variety of colorful vegetables. The base is often enhanced with spices, herbs, and a dressing that combines oil, vinegar, or citrus juice. 

This combination provides a punch of flavor while offering a range of textures. Consider it your go-to summer meal that’s not only healthy but incredibly satisfying.

Why This Recipe Works

Let me break down why this quinoa chickpea salad reigns supreme in my kitchen.

• Easy to Prepare: Seriously. Just a handful of ingredients and a simple process takes this salad from the store to your table in no time.
• Nutrient-Dense: This dish brings together protein-packed ingredients. Quinoa is a complete protein, and with the added chickpeas, you’re fueling your body right.
• Highly Versatile: Don’t like cucumbers? No problem! Swap them out for diced bell peppers. It’s your salad, after all.
• Meal Prep Friendly: You can make a batch at the beginning of the week. It keeps well in the fridge, and the flavors only deepen over time. That means less time cooking and more time enjoying life!

Ingredients You’ll Need to Make This Dish

Here’s a rundown of what you’ll need for this salad:

• 1/2 small red onion (finely diced)
• 1 cup of diced tomatoes
• 1 cup of chopped cucumber
• 1/2 cup of shredded carrots
• 1 bunch of fresh cilantro (or parsley)
• 1 cup of uncooked quinoa
• 1 can of cooked chickpeas (drained and rinsed)
• 1 medium bell pepper (chopped)
• 1/4 cup of pomegranate seeds

For the dressing:

• 1/2 cup of extra virgin olive oil
• Juice of 1 fresh lemon
• 3 cloves of garlic (minced)
• Salt and freshly cracked black pepper (to taste)
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of smoked paprika

How to Make This Quinoa Chickpea Salad

Now, let’s get cooking! Here’s a step-by-step guide to put this salad together.

Step 1: Prepare the Quinoa

Start by rinsing your uncooked quinoa under cold water. This removes any bitterness. Then, in a medium-sized pot, add 1 cup of quinoa along with 2 cups of water. Bring it to a boil, then lower the heat and let it simmer for about 15 minutes. Once done, fluff it with a fork and let it cool.

Step 2: Chop the Vegetables

While the quinoa cooks, you can chop your vegetables. Dice the red onion, tomatoes, cucumber, and bell pepper. Shred the carrots and chop the fresh cilantro or parsley.

Step 3: Rinse the Chickpeas

Open the can of chickpeas, drain them, and give them a good rinse under cold water. This enhances flavor and removes excess sodium.

Step 4: Make the Dressing

In a small bowl, combine 1/2 cup of extra virgin olive oil, the juice of 1 lemon, and 3 minced garlic cloves. Season with salt, black pepper, dried oregano, and smoked paprika. Whisk it all together.

Step 5: Combine Everything

In a large bowl, mix the cooked quinoa, chopped vegetables, chickpeas, and dressing. Toss everything gently, ensuring even coverage of flavors.

Step 6: Garnish

Finally, sprinkle pomegranate seeds on top for that burst of sweetness and color.

Tips & Tricks

Here are some handy tips for making this salad even better:

• Use Fresh Ingredients: Always opt for fresh veggies. It makes a world of difference in flavor.
• Chill Before Serving: Let the salad rest in the fridge for about half an hour. This allows the flavors to meld beautifully.
• Balance the Dressing: Taste before serving. You may want to adjust the lemon juice or seasoning according to your preference.
• Add Color: Feel free to toss in any extra vegetables you have on hand. Corn, radishes, or even avocado can work wonders!
• Pro Tip: When cooking quinoa, using vegetable or chicken broth instead of water can elevate the flavor.

How Do You Store the Leftovers?

Got leftovers? Store your quinoa chickpea salad in an airtight container in the fridge. It will last about 3-4 days. Just give it a toss before serving again, as the dressing may settle.

What Sides Would Complement Quinoa Chickpea Salad?

• Grilled Shrimp or Fish: A light seafood option enhances the salad’s freshness and creates a balanced meal.
• Flatbread or Pita Chips: Crunchy sides provide texture. Dip them right into the salad for a fun experience.
• Roasted Vegetables: The warm, savory taste of roasted veggies pairs well and adds a comforting element to the meal.

What Alternatives Can You Use for the Ingredients?

• Quinoa Alternative: If you’re out of quinoa, try bulgur or farro. Both are hearty and delicious!
• Chickpeas Alternative: You can swap chickpeas for black beans or lentils for a different flavor profile.
• Herb Substitutes: Out of cilantro? Fresh basil or mint will add a fresh twist.
• Add Some Cheese: If you’re not vegan, crumbled feta cheese can enhance the creaminess.

Conclusion

Quinoa chickpea salad has quickly become one of my go-to recipes for summer. With stunning colors, delightful flavors, and a boatload of nutrients, it checks all the boxes. The best part? 

It’s easy to prepare, and you have the flexibility to make it your own. Whether you’re hosting a gathering or just looking for something healthy during the week, this salad is ready to step up. Gather your ingredients, give it a whirl, and enjoy the deliciousness! You won’t regret making this salad a staple in your kitchen.

So, what’s stopping you? Dive into this recipe and relish every single bite!

You’ll also like the following recipes!

• Geofrey Zakarian Caesar Salad Copycat Recipe
• How to Make Kale Caesar Salad
• Best Vegan Quinoa Salad Recipe

Quinoa Chickpea Salad Recipe – Simple Easy Meals

As summer rolls in, my kitchen transforms into a hub of fresh ingredients and vibrant colors. It’s that time of year when I crave light yet filling meals. Enter the quinoa chickpea salad. If you’ve never had quinoa before, let me tell you, it’s a game changer. 

Not only is it packed with nutrients, but it also works splendidly in salads. Picture this: a medley of crisp vegetables, the satisfying bite of chickpeas, all tied together with a zesty dressing. Yum! Let’s make cooking a breeze, shall we?

Author: Natasha Dunford Cuisine: Mediterranean Courses: Salad

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Prep Time 18 mins Cook Time 12 mins Total Time 30 mins Difficulty: Intermediate Servings: 6 Calories: 288 kcal Best Season: Suitable throughout the year

Ingredients

Servings

• ¹⁄₂ small red onion (finely diced)

• 1 cup of diced tomatoes

• 1 cup of chopped cucumber

• ¹⁄₂ cup of shredded carrots

• 1 bunch of fresh cilantro (or parsley)

• 1 cup of uncooked quinoa

• 1 can of cooked chickpeas (drained and rinsed)

• 1 medium bell pepper (chopped)

• ¹⁄₄ cup of pomegranate seeds

For the dressing:

• ¹⁄₂ cup of extra virgin olive oil
• 1 fresh lemon Juice
• 3 cloves of garlic (minced)
• Salt and freshly cracked black pepper (to taste)
• ¹⁄₂ teaspoon of dried oregano
• ¹⁄₂ teaspoon of smoked paprika

Instructions

Step 1: Prepare the Quinoa

1. Start by rinsing your uncooked quinoa under cold water. This removes any bitterness. Then, in a medium-sized pot, add 1 cup of quinoa along with 2 cups of water. Bring it to a boil, then lower the heat and let it simmer for about 15 minutes. Once done, fluff it with a fork and let it cool.

Step 2: Chop the Vegetables

1. While the quinoa cooks, you can chop your vegetables. Dice the red onion, tomatoes, cucumber, and bell pepper. Shred the carrots and chop the fresh cilantro or parsley.

Step 3: Rinse the Chickpeas

1. Open the can of chickpeas, drain them, and give them a good rinse under cold water. This enhances flavor and removes excess sodium.

Step 4: Make the Dressing

1. In a small bowl, combine 1/2 cup of extra virgin olive oil, the juice of 1 lemon, and 3 minced garlic cloves. Season with salt, black pepper, dried oregano, and smoked paprika. Whisk it all together.

Step 5: Combine Everything

1. In a large bowl, mix the cooked quinoa, chopped vegetables, chickpeas, and dressing. Toss everything gently, ensuring even coverage of flavors.

Step 6: Garnish

1. Finally, sprinkle pomegranate seeds on top for that burst of sweetness and color.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 266kcal

% Daily Value *

Total Fat 10.8g17%

Saturated Fat 1.4g7%

Cholesterol 6mg2%

Sodium 256mg11%

Total Carbohydrate 36g12%

Dietary Fiber 6g24%

Sugars 6g

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use Fresh Ingredients: Always opt for fresh veggies. It makes a world of difference in flavor.
• Chill Before Serving: Let the salad rest in the fridge for about half an hour. This allows the flavors to meld beautifully.
• Balance the Dressing: Taste before serving. You may want to adjust the lemon juice or seasoning according to your preference.
• Add Color: Feel free to toss in any extra vegetables you have on hand. Corn, radishes, or even avocado can work wonders!
• Pro Tip: When cooking quinoa, using vegetable or chicken broth instead of water can elevate the flavor.

Keywords: quinoa chickpea salad recipe