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–+ servings
A vibrant bowl of Quinoa Chickpea Salad with cucumber, tomatoes, red onion, and fresh herbs, perfect for healthy lunch ideas.

Quinoa Chickpea Salad

A healthy and satisfying salad perfect for work lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt to taste salt
  • Black pepper to taste black pepper

Equipment

  • Medium saucepan
  • Large bowl
  • Whisk

Method
 

  1. Cook the quinoa: Combine rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
  2. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
  3. Assemble the salad: In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
  4. Dress the salad: Pour the dressing over the salad and toss to combine. Serve immediately or chill for later.

Notes

This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. It is also delicious with added feta cheese or a sprinkle of your favorite herbs.

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