5.0 from 39 votes
Quinoa Chickpea Salad
This quick and easy Quinoa Chickpea Salad is loaded with veggie goodness and tossed in a flavorful homemade Cilantro Lime Dressing.
Prep Time
15 mins
Cook Time
15 mins
Total Time
28 mins
Servings: 8 servings
Calories: 187 kcal
Course:
Salad
Cuisine:
Mediterranean , Vegetarian
Ingredients
- 1 cup dry quinoa
- 1.5 cups water
- salt and pepper to taste
- 1 can chickpeas 15 oz (drained and rinsed)
- 2 cups chopped bell pepper (any color)
- 1-2 cups chopped tomatoes
- 1 avocado
- ¼-½ cup finely chopped red onion
- chopped fresh cilantro for topping, to taste
CILANTRO LIME DRESSING
- ¼ cup fresh squeezed lime 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 chopped cilantro leaves
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp ground cumin
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
- Feel free to add any extra chickpeas or veggies your heart desires! Other optional extras include fresh chopped scallions, sweet corn, chopped spinach, kale, olives, broccoli, cauliflower, shredded carrots, edamame and/or feta. If you add a bunch of extras, simply make a little more dressing and have at it! This salad is crazy flavorful and versatile.
- As written, recipe yields 8 side-dish sized servings or 4-6 larger portions.
- Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
187kcal
(9%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
196mg
(8%)
Potassium
398mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1256IU
(25%)
Vitamin C
56mg
(62%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
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.