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, quinoa meal prep, lunches, or dinner any night of the week.
Servings: 2
Calories: 617kcal
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!
Notes
Quinoa cooking tips:
To avoid sticking from the bottom, I recommend using a nonstick pan.
Also, stir the quinoa occasionally while cooking to prevent it from adhering to the pan.
I recommend you use a non-stick pan to minimise it from sticking from the bottom.
While cooking, stir the quinoa from time to time to avoid sticking on the pan.
GLUTEN-FREE? Yes, this roasted plantain soup recipe makes a perfect gluten-free option.
VEGAN?- Yes, this recipe used plant-based ingredients, so its completely vegan-friendly
Storage: Store the salad in an airtight container in the refrigerator for up to three days. The salad tastes better after a day or two, once the flavours have had the chance to marinate.
Leave air space in the container. It will keep the salad fresh and avoid sogginess. The lemon juice from the dressing will also help to keep the vegetables fresh and crisp.
Nutrition
Calories: 617kcal | Carbohydrates: 82g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 53mg | Potassium: 1391mg | Fiber: 15g | Sugar: 12g | Vitamin A: 2512IU | Vitamin C: 45mg | Calcium: 123mg | Iron: 6mg