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Quinoa Chickpea Salad
This Quinoa Chickpea Salad is the perfect recipe for the week ahead. It's a delicious packed lunch and makes an easy dish to bring to your next book club or party.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 274 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 cup dry quinoa
- ¼ cup olive oil
- 6 tablespoons fresh lemon juice
- ½ red onion , diced
- 1 large cucumber , diced
- 1 red bell pepper , seeds removed and diced
- ½ cup fresh dill , chopped
- ½ cup flat-leaf parsley , chopped
- 3 green onions , chopped
- salt and black pepper
- 1 (15 oz.) can garbanzo beans , drained and rinsed
Instructions
- Start by rinsing the dry quinoa in a fine mesh sieve. Rinse it under running water until no more foam or bubbles appear. Transfer the quinoa to a small saucepan and cover it with 1 ½ cups of water. Bring the liquid to a boil, then cover the pot and lower the heat. Let it cook covered for 10 minutes.
- When the timer goes off, remove the pan from the heat but leave the lid on for 5 more minutes. This will let the quinoa finish cooking without burning or sticking to the bottom of the pan. When the 5 minutes are up, remove the lid and fluff it with a fork.
- While you wait on the quinoa to cook, add the olive oil, lemon juice, 1 teaspoon of fine sea salt, and ½ teaspoon ground black pepper to a large mixing bowl.
- Add the diced red onion, cucumber, and bell pepper to the bowl of dressing and stir well. When the quinoa is done, add it to the bowl and stir again. Then add the freshly chopped dill, parsley, and green onion.
- Finally, stir in the drained chickpeas and season the salad to your liking. I usually add another ½ teaspoon of fine sea salt, but this will vary based on the type of salt you use and your own personal taste buds. You can serve this right away, but I think it tastes even better after an hour in the fridge.
- Store this quinoa salad in an airtight container in the fridge for up to 5 days. You can top it with nuts for crunch, feta for extra tangy flavor, or your favorite protein.
Cup of Yum
Notes
- Nutrition information is for roughly one heaping cup of salad. This information is automatically calculated using generic ingredients, so it's just an estimate, not a guarantee.
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
35g
(12%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
13mg
(1%)
Potassium
486mg
(14%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
1454IU
(29%)
Vitamin C
45mg
(50%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 274
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 13mg | 1% |
| Potassium | 486mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1454IU | 29% |
| Vitamin C | 45mg | 50% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.