There are times when we all need a speedy meal, yet one that’s light, nutritious and just outright delicious. Meet your new favourite salad, this amazing herby quinoa chickpea salad. With a distinct herby and lemony Mediterranean taste, this salad is the perfect recipe for summer picnics or quick, working-from-home lunches. It’s also the perfect recipe for travel- easily prepared in an Airbnb kitchen or hostel.
One of the many things I love about this salad is how versatile it is. You can take out ingredients you don’t like or don’t have to hand and sub them for others. Don’t like olives? Throw in some sweetcorn or to add some more protein you can even add some roasted tofu.
This herby quinoa chickpea salad is the perfect recipe for summer and beyond. It’s light, refreshing, earthy and filling. It’s the perfect salad for picnics or quick mid-week lunches or supers. Chop the ingredients ahead of time and you can make this salad in under 5 minutes, I mean, talk about speedy.
This quinoa chickpea salad is also vegan or plant-based, gluten-free and 100% healthy and nutritious.
WHAT YOU’LL NEED FOR A QUINOA CHICKPEA SALAD:
- Quinoa (White/Red/Black or Mixed)
- Canned chickpeas or garbanzos
- Red Onion
- Red Pepper
- Cherry Tomatoes
- Pitted Olives
- Cucumber
- Flat Leaf Parsley
- Za’atar
- Red Wine Vinegar
- Lemon
- Olive Oil
- Fresh garlic
HOW TO MAKE A QUINOA CHICKPEA SALAD STEP BY STEP
First, start with the quinoa. In a fine-mesh sieve wash the quinoa thoroughly and place in a saucepan. Cook the quinoa according to the package instructions. I normally cook enough quinoa for two portions in a half-filled saucepan of boiling water. Once cooked, drain using a fine-mesh sieve. Leave to cool and then use a fork to fluff it up.
Next, chop all the vegetables ready for the salad. You’ll want to chop them into small bite-sized pieces. Dice the red onion into small cubes or thin strips, half the cherry tomatoes and slice and chop the red pepper and cucumber. Drain the olives if needed and half them. Add them all into a large salad bowl.
Next wash, dry and finely chop the parsley and drain the can of chickpeas before adding both to the vegetables. Now, it’s time to make the dressing. Crush the garlic or finely chop it and combine it with the olive oil, lemon, red wine vinegar and Za’atar. To mix the salad, add the now cooled quinoa to the large salad bowl with the rest of the salad ingredients. Pour the dressing over your quinoa chickpea salad, stir and season with salt and pepper to taste before serving!
THE RECIPE:
Notes:
↠ This salad is best served immediately once dressed.
↠ You can store the salad in an air-tight container for up to 4 days (dressing stored separately).
↠ If cooking from dried chickpeas use about 1/2 cup of dry chickpeas. Make sure to wash them thoroughly before cooking.
How did you get on with this quinoa chickpea salad? Let me know in the comments below, I’d love to hear from you.
Related pots you might like:
The Perfect Vegan Burritos Recipe
Heavenly Vegan Roasted Red Pepper and Tomato Soup Recipe
Our Top 5 Healthy, Plant-Based Road Trip Breakfast Ideas
How To Make Vegan Milk at Home for Cheap
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