Prepare this satisfying and protein-packed chickpea quinoa salad. It uses simple ingredients and makes a great meal prep friendly salad for lunches.
Author:jesscarter
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings 1x
Category:Lunch
Method:No Cook (after grain preparation)
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup uncooked quinoa
2 cups water or vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped cucumber
1 cup chopped bell pepper (any color)
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup crumbled feta cheese (optional)
For the Vinaigrette:
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Rinse the quinoa well under cold water. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
While the quinoa cools, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and oregano. Season with salt and pepper.
In a large bowl, combine the cooled quinoa, rinsed chickpeas, chopped cucumber, bell pepper, and red onion.
Pour the vinaigrette over the quinoa and vegetable mixture. Toss gently until everything is evenly coated.
Stir in the fresh parsley and feta cheese, if using.
Taste and adjust seasoning if needed before serving.
Notes
This salad is excellent for meal prep; store the dressing separately if making more than two days ahead to keep vegetables crisp.
For a vegan option, omit the feta cheese or substitute with a dairy-free alternative.
You can add 1/4 cup toasted slivered almonds or sunflower seeds for extra crunch.