Chickpeas, chopped veggies, and an additional curious ingredient combine to create a seriously scrumptious salad! A mix of fabulous flavors, bright colors, and a cool, fresh texture make this quick chickpea quinoa salad incredibly irresistible.
When the days are warm, we seem to gravitate towards foods that are crisp and cold. This is the perfect, plant-based dish for days when you just want to enjoy a simple, satisfying meal and not have to put in much effort. We love to share recipes that blend nutrient-dense foods with delicious dressings because we care about the health of your body (and your taste buds)!
Salads are incredible for so many reasons, but the best argument I’ve found is that you can include new or different ingredients so easily. Since salads are just a mix of various foods (in this case, veggies), adding or subtracting an item is no problem. Here are several super quick ways in which you can revise this recipe:
How long does quinoa last in the fridge, you ask? Any leftover salad can be easily stored in a covered container in the refrigerator or freezer. It will last refrigerated for around 3 days and in the freezer for up to 3 months. To reheat from frozen, simply place your container in the fridge overnight or on the counter for a few hours.
When ready to eat, either pop into the microwave for a minute or two or heat in a skillet on medium, stirring often until desired temperature. Because this salad contains delicate vegetables (cucumber and tomato have a higher water content), freezing and reheating might cause them to become a wee bit wrinkled. This doesn’t affect the flavor, only the texture. If you’re okay with it, then feel free to freeze.
Because this delightful side dish is so simple to mix together, consider using some free time to:
When it’s time to assemble your fresh chickpea quinoa salad, you’ll have all of your ingredients at hand and ready to go. Mix together and scoop small portions into separate storage containers so you’re all set with a grab-and-go lunch or dinner side. (Remember to keep your pantry stocked with staple supplies!)
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Ready to investigate the key ingredient of such an interesting dish? Let’s get down to the nitty gritty.
According to the Merriam-Webster Dictionary, this strange pseudo-cereal is traditionally pronounced, “KEEN-wah”, but can also be called “quin-OH-ah” (rhyming conveniently with Rocky Balboa). Can you believe it’s not a grain at all? In the Incan language, is it translated to “mother grain”, which is where the slight confusion comes in.
So now that we’ve given it the right name and we know that it actually isn’t a grain, we really need to call it a seed. The tiny little seeds are from the flowering plant of the amaranth family and are considered a complete, plant-based protein. Did you know that it’s native to Peru and is closely related to beets, swiss chard, and spinach?
Quinoa is gluten-free and an excellent source of magnesium, manganese, phosphorus, and folate. It’s also a good source of protein, fiber, iron, copper, thiamin, and B6, which means it has at least 10% of the daily value of that nutrient.
When cooked, the texture should be soft and slightly fluffy, with a nutty, earthy flavor. There are several types of quinoa available, including white, red, black, and tricolor (a mixture of all three). It has a similar cooking technique and time as making a pot of white rice.
People often ask if they should replace quinoa for the rice in their diet. It’s really up to you and your nutrient requirements. While both are gluten-free and have around the same amount of calories, the quirky quinoa does have a few advantages over rice (and even more dramatic when compared to white rice):
Fresh Chickpea Quinoa Salad recipe by Michelle Cehn, copyright of World of Vegan™. Article written by Gina House and edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan.