Fresh Chickpea Quinoa Salad
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.
Servings: 6
Calories: 134kcal
Ingredients
- 1 15-ounce can chickpeas drained, rinsed, and patted dry
- ½ large English cucumber chopped into small pieces
- 1 cup cherry or grape tomatoes halved or quartered
- 1 cup cooked quinoa completely cooled or chilled
- ¼ red onion very finely diced
- ¼ cup fresh parsley finely chopped
Dressing:
- ¼ cup extra-virgin olive oil
- 1 small lemon juiced
- 1 clove garlic finely minced (or ½ teaspoon of jarred pre-minced garlic)
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
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.
Notes
- Storing Tips: Leftover chickpea quinoa salad is super easy to store. Just place it in an airtight container and keep it in the fridge. It will stay fresh for about 3 to 4 days. If it starts to dry out a bit, you can quickly toss it with a splash of olive oil or lemon juice before serving to bring it back to life.
- Simple Swaps: If you want to swap out chickpeas, you can use other protein-packed options like lentils, white beans, black beans, or even tofu for a different texture. For quinoa, there are plenty of easy grain substitutes like brown rice, farro, couscous, or barley, depending on what you like and have on hand.
Nutrition
Calories: 134kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 105mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 1mg