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A vibrant bowl of Quinoa Chickpea Salad with fresh cucumbers, cherry tomatoes, and red onion in a lemon vinaigrette.

Quinoa Chickpea Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa
  • 2 cups wate r
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cucumber , diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic , minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Method
 

  1. Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove saponins.
  2. Combine quinoa and water in a medium saucepan and bring to a boil over high heat.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
  4. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and transfer to a large bowl to cool.
  5. Add chickpeas, cucumber, tomatoes, red onion, and parsley to the bowl with the cooled quinoa.
  6. Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a separate container until emulsified.
  7. Pour the dressing over the salad and toss thoroughly to ensure even distribution.
  8. Refrigerate for at least 20 minutes to allow flavors to meld before serving.