Quinoa Chickpea Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
8 servings
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Calories
187 kcal
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Course
Salad
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Cuisine
Mediterranean, Vegetarian
Quinoa Chickpea Salad
Description
Cooked quinoa is the base for this salad, prepared by toasting the dry grains lightly, then boiling and simmering until fluffy. The salad includes rinsed chickpeas, chopped bell peppers, tomatoes, avocado, and finely chopped red onion, with fresh cilantro sprinkled on top. The dressing is a blend of fresh lime juice, avocado oil, red wine vinegar, garlic, cilantro, salt, pepper, and cumin shaken together for bright, herbaceous flavor.
The flavors marry into a flavorful combination of textures including the chewy quinoa, creamy avocado, crisp vegetables, and tender chickpeas. Served chilled, the salad refreshes and nourishes.
This dish works well as a side salad or a vegetarian main course and can be customized with a variety of extra vegetables or additions to suit preferences or seasonal availability.
The recipe notes emphasize using additional veggies or chickpeas if desired and adjusting dressing quantity accordingly. It yields 8 side salad portions or 4-6 larger servings and provides estimated nutrition information.
Ingredients
- 1 cup quinoa dry
- 1.5 cups water
- salt to taste
- black pepper to taste
- 1 can chickpeas 15 oz (drained and rinsed)
- 2 cups bell pepper any color, chopped
- 1-2 cups tomato chopped
- 1 avocado
- ¼-½ cup onion red, finely chopped
- cilantro for topping, to taste, chopped, fresh
CILANTRO LIME DRESSING
- ¼ cup lime fresh squeezed juice
- 3-4 TBSP avocado oil or light olive oil
- 1 TBSP red wine vinegar or white wine vinegar
- 1 clove garlic (peeled, smashed, and minced)
- 3-4 TBSP cilantro chopped leaves
- ½ tsp salt sea salt
- ¼ tsp black pepper
- ¼ tsp cumin ground
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, use this time to prep remaining ingredients.
- For the dressing, add all the ingredients to a lidded mason jar and shake well.
- Finely chop red onion and peppers. Dice tomatoes. Chop a little exta fresh cilantro to add to your salad as well, to taste. Save chopping avocado for just before serving.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before tossing with veggies. For a room temperature or slightly warm salad, you can toss it all together right then and there.
- Add chickpeas, peppers, tomato, onion and fresh cilantro to the quinoa in a large bowl. Whisk/shake dressing once more then pour over salad. Mix well.
- Garnish with extra cilantro and any additoinal salt and pepper desired. Dig in right away or chill before serving. I love it both ways! Before serving, chop your avocado and gently fold into the salad. Enjoy!
Notes
- You can add extra chickpeas or vegetables such as scallions, sweet corn, spinach, kale, olives, broccoli, cauliflower, shredded carrots, edamame, or feta to customize the salad.
- Increase the dressing amount to balance added ingredients and maintain flavor.
- This recipe yields about 8 side-dish servings or 4 to 6 larger portions.
- Nutrition facts are approximate; adjust based on actual ingredient amounts used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 398mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1256IU | 25% |
| Vitamin C | 56mg | 62% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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