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–+ servings
A vibrant bowl of quinoa chickpea salad with cherry tomatoes, cucumber, and fresh herbs, perfect for healthy lunch ideas.

Quinoa Chickpea Salad

A healthy and filling salad perfect for lunch.
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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 or vegetable broth
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 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 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Medium saucepan
  • Large bowl
  • Whisk

Method
 

  1. Cook the quinoa: Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid 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, minced garlic, 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 stored in an airtight container in the refrigerator for up to 3 days.

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