Quinoa Chickpea Salad
User Reviews
5
Quinoa Chickpea Salad
Description
Quinoa Chickpea Salad blends fluffy, cooked quinoa with canned chickpeas that have been rinsed to remove excess sodium. The addition of chopped cucumber, bell pepper, and finely diced red onion contributes crunch and fresh flavor contrasts. Crumbled feta cheese adds a creamy, salty element that balances the vegetables.
The dressing features fresh basil blended with white balsamic vinegar, lemon juice, Dijon mustard, and maple syrup, creating a tangy and lightly sweet vinaigrette that coats the salad evenly. This combination infuses the dish with herbal and citrus notes, enhancing the natural nuttiness of quinoa.
This salad can be served chilled or at room temperature, making it a practical choice for meal prep or gatherings. Substituting parsley or cilantro for basil in the vinaigrette offers a different herbal profile. Using different grains like brown rice can also adjust texture and flavor according to preference. Omitting feta makes it suitable for a vegan diet.
Ingredients
- 1 cup quinoa dry
- 1 chickpeas canned
- 3/4 cup feta cheese crumbled
- 1 cup cucumber chopped
- 1 bell pepper chopped into bite size pieces
- 1/4 red onion finely diced
- 1/2 cup basil fresh leaves
- 1/4 cup olive oil
- 3 tbsp white balsamic vinegar
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp salt
Instructions
- Cook quinoa according to package instructions. Fluff with a fork and allow to cool completely.
- Open can of chickpeas and rinse under cold water until the water runs clear. Set aside.
- Prepare dressing by blending fresh basil leaves, white balsamic, lemon juice, dijon mustard, maple syrup, and salt with an immersion blender or standard blender
- Add the cooked and cooled quinoa to a bowl along with the chickpeas, feta, cucumber, bell pepper, and red onion. Pour lemon basil vinaigrette over top and toss to combine. Serve chilled or at room temperature.
Notes
- Substitute parsley or cilantro for basil in the vinaigrette to vary the herbal flavor.
- Use any type of quinoa or replace quinoa with brown rice as a grain alternative.
- Omit feta cheese to make the salad vegan-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 196kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 317mg | 13% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 22mg | 24% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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