5 from 39 votes
Quinoa Chickpea Salad
This Quinoa Chickpea Salad combines fluffy quinoa with bell peppers, tomatoes, avocado, and chickpeas tossed in a fresh cilantro lime dressing. The salad balances nutty grains, creamy avocado, and crunchy vegetables for a vibrant and versatile dish. It's suitable as a side or light main and adapts well to added ingredients.
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
Servings:
8
servings
Calories:
187 kcal
Course:
Salad
Cuisine:
Mediterranean, Vegetarian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 187
% 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.