This fresh chickpea quinoa salad is easy to make, packed with protein, and loaded with veggies and nutrients! It makes a perfect vegan side dish for a summer barbecue, pot luck, party, or a normal weekday meal.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Sides
Cuisine: Italian
Servings: 6
Calories: 134kcal
Author: Michelle Cehn
Ingredients
115-ounce canchickpeasdrained, rinsed, and patted dry
½largeEnglish cucumberchopped into small pieces
1cupcherry or grape tomatoeshalved or quartered
1cupcooked quinoacompletely cooled or chilled
¼red onionvery finely diced
¼cupfresh parsleyfinely chopped
Dressing:
¼cupextra-virgin olive oil
1smalllemonjuiced
1clovegarlicfinely minced (or ½ teaspoon of jarred pre-minced garlic)
¼teaspoonbasil
¼teaspoonoregano
¼teaspoonthyme
¼teaspoonsalt
¼teaspoonpepper
Instructions
Add the chickpeas, cucumber, tomatoes, quinoa, red onion, and parsley to a serving bowl.
In a small bowl, add the olive oil, lemon juice, garlic, basil, oregano, thyme, salt, and pepper and mix well.
Pour the dressing over the chickpea mixture and toss until evenly mixed and coated.