Easy Quinoa and Chickpea Salad
This Quinoa and Chickpea salad is a fresh and healthy summer salad, quick and easy, vegan + gluten-free and packed with protein. Ready in less than 20 minutes. Ideal for barbecues, packed lunches, or dinner any night of the week.
I remember the first time I stumbled across quinoa, it was an accident. I was on the hunt for cous cous and somehow ended up with quinoa. I decided to give it a go, and boy, was I glad I did! I was absolutely amazed by it. I wanted everyone to try it, but my friends were convinced that it would taste terrible.
I kept trying to convince them, but they refused to budge. That’s when I realized that if I wanted them to try it, I had to sweeten the deal. So I decided to make a special recipe that I thought would make them love quinoa.
I mixed in some garlic, olive oil, and a few of my favourite spices and served it to my friends. They were so surprised at how good it tasted, and they were all hooked. From then on, quinoa was a staple in our kitchen, and no one could get enough of it! It was the perfect combination of health and deliciousness that made it a winning dish.
The experience of discovering quinoa was truly eye-opening. I learned that there’s more to food than just liking it – you have to explore and experiment to get the most out of it. And that’s what I did with quinoa. I’m proud of the recipe I created, and my friends still rave about it – a testament to my perseverance.
So, if you’re ever feeling adventurous and want to try something new, I have no doubt that this healthy Quinoa and chickpea salad will also become a favourite in your home.
All about the crunch & flavour
This hearty salad combines the nutty flavour of quinoa with the crunchy texture of chickpeas and a variety of fresh vegetables. The addition of a light and flavorful dressing ties the flavours together and makes this dish a truly unique and enjoyable experience.
You’ll love the combination of fluffy, crunchy and chewy textures and the bright and vibrant colours that make this Quinoa and chickpea salad a real show-stopper. Whether you’re looking for a light lunch option or a side dish for a more substantial meal, this easy quinoa chickpea salad is sure to hit the spot.
Benefits of Quinoa and chickpeas
Quinoa is an incredible “superfood” or “super grain,”. Pronounced KEEN-wah or ke-NO-ah.
Quinoa and chickpeas are both highly nutritious ingredients that are packed with essential vitamins and minerals.
I love the fact that quinoa is a complete protein, meaning it contains all the essential amino acids that the body needs for proper functioning. It is also rich in fibre, magnesium, iron, zinc, and B vitamins.
Chickpeas are also high in fibre, protein, and a variety of vitamins and minerals. They are an excellent source of folate, manganese, phosphorus, and copper. Together, these ingredients provide a hefty dose of nutrition and make this salad an excellent choice for a balanced and healthy meal.
In addition to their nutritional benefits, quinoa and chickpeas also have a delicious taste and texture. The nutty flavour of quinoa is complemented by the crunchy texture of the chickpeas. This combination of flavours and textures creates a unique and enjoyable experience that is sure to keep you coming back for more.
Here’s a list of Ingredients you’ll need for Quinoa and chickpea salad:
The ingredients are simple and straightforward. The base of the salad is quinoa, cooked according to package instructions.
You’ll also need a can of chickpeas, rinsed and drained. For the vegetables, you’ll need a red onion, spinach, avocado and a few cherry tomatoes.
For the dressing, you’ll need olive oil, maple syrup, lemon juice, garlic, and a few spices like cumin chilli powder and paprika.
How to make the quinoa
Once you have all of the ingredients, it’s time to begin preparing the salad. Start by cooking the quinoa according to the package instructions.
Once it is cooked, fluff it and place it in a large bowl and set aside to let it cool. Next, add the rinsed and drained chickpeas to the bowl. Then, dice the red onion, bell pepper, cucumber, and tomatoes, and add them to the bowl.
To make the dressing, combine the olive oil, maple syrup lemon, garlic, and spices in a small bowl. Whisk the ingredients together until they are well combined. Then, pour the dressing over the quinoa and vegetables and stir until everything is evenly coated.
Scroll down to the recipe card section for a detailed ingredient list and instructions
Variations
One of the great things about this quinoa and chickpea salad is that it can be easily modified to suit your tastes. For example, you can add additional fresh veggies such as kale, bell peppers, cucumber or shredded carrots. To enhance the flavour, you can also add pickled veggies like kalamata olives too.
You can also switch up the dressing by using a different type of vinegar like apple cider vinegar or adding a few tablespoons of vegan mayo for a creamy finish.
Lastly, you can experiment with different types of quinoa, such as black quinoa or red quinoa, to give the salad an extra boost of flavour.
You can also swap the spinach to garnish with coriander (cilantro) or parsley for a herby flavour.
Best Practices for serving and storing
This quinoa and chickpea salad is best served cold or at room temperature. If you’re planning on serving it for a meal, you can pair it with a simple protein such as tofu, feta cheese, chicken or fish. This healthy salad also makes a great side dish for barbecues and potlucks, just make ahead of time and serve it when ready!
If you’re not serving the salad right away, you can store it in an airtight container in the refrigerator for up to three days. The flavours will deepen and develop the longer it sits.
When storing this quinoa salad with chickpeas, make sure to leave enough room in the container for air to circulate. This will help to keep the salad fresh and prevent it from becoming soggy. It’s also a good idea to add a few drops of lemon juice to the salad before storing it, as this will help to keep the vegetables crisp and prevent them from becoming mushy.
Here’s a tip: right before serving, be sure to mix the quinoa again to remove any clusters that may have formed when stored.
Tips for Maximizing Flavour and Texture
The trick to making this quinoa and chickpea salad taste its best is to make sure all of the ingredients are fresh and in season. Make sure to use the freshest vegetables you can find, as this will make a big difference in the flavour and texture of the salad. I especially love to make this in the summer when the cherry tomatoes are in season.
When cooking the quinoa, you can add vegetable stock to enhance the flavour of the grains.
Also, season the salad generously with your favourite whole spices, pepper and high-quality salts like pink Himalayan or sea salt.
The salt will help to bring out the flavours of the vegetables and the quinoa, while the pepper will give the salad a little kick.
Lastly, don’t be afraid to experiment with different types of dressing. Different dressings can add a unique flavour to the salad and make it more interesting.
FAQS on Quinoa and chickpea salad
There you have it, Quinoa and chickpea salad is a delicious and healthy meal that will surely become a favourite in your home too. The combination of nutty quinoa, crunchy chickpeas, and fresh vegetables makes this salad an enjoyable and nutritious experience. With a few simple ingredients and a few easy steps, you can create a flavourful and hearty meal that you can pack for lunch, and enjoy as a light dinner any day of the week.
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How to make this quinoa salad recipe:
Quinoa and chickpea salad
Ingredients
- 1 cup Quinoa uncooked
- 2 cups water
- 1 canned chickpeas drained + rinsed
- 1 cup cherry tomatoes halved
- 1 red onion diced
- 1 avocado peeled, pitted + diced
- 1 cup spinach chopped
- 1 tsp cumin ground
- 1 tbsp olive oil
- tsp chilli powder
- 1 tsp paprika
To make vinaigrette
- 3 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic crushed
- black pepper to taste
- ¼ tsp chilli flakes
Instructions
- Cook quinoa according to package instructions or combine it with the water in a medium pot. Bring the mixture to a boil over medium-high heat, then lower it to a gentle simmer for 15 minutes or until the grains are soft and fluffy.
- Meanwhile, rinse and drain a can of chickpeas, then add them to a saucepan. Heat the oil over medium heat, then add the chickpeas, cumin seeds, paprika, and chilli powder. Cook for 3-5 minutes. Allow the chickpeas to cool after removing them from the heat.
- Add the quinoa, chickpeas, red onion, avocado, spinach and tomatoes to a large bowl. Toss together until well combined.
- In a small bowl, combine the olive oil, maple syrup, garlic, chilli flakes and black pepper. Whisk until well combined.
- Pour the dressing over the quinoa and vegetables, and stir until everything is evenly coated. Serve the salad cold or at room temperature. That’s it! This simple and delicious quinoa chickpea salad is ready to serve. Enjoy!
