Lemony Quinoa Chickpea Salad
Lemony Quinoa Chickpea Salad is a colorful, refreshing dish that combines fluffy quinoa, hearty chickpeas, and crunchy vegetables, all dressed in a zesty lemon vinaigrette. Perfect for picnics or as a vibrant centerpiece at dinner parties, this nutritious salad bursts with flavor while being easy to prepare. Enjoy it as a light meal or a delightful side that brings joy and connection to any gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon (about 3 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa with 2 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Let cool.
- Prepare the chickpeas: Drain and rinse the chickpeas; toss in a bowl with a pinch of salt and olive oil.
- Chop the vegetables: Dice cucumber, halve cherry tomatoes, finely chop red onion, and roughly chop parsley.
- Make the dressing: Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
- Combine ingredients: In a large bowl, fluff cooked quinoa with a fork. Add chickpeas, chopped veggies, and dressing; gently toss until combined.
- Serve: Transfer to serving dishes or refrigerate for at least 30 minutes before serving for best flavor.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg