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Quinoa Chickpea Salad: Ben’s 1 Tried Recipe

Quinoa Chickpea Salad with Lemon Vinaigrette
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A vibrant and healthy Quinoa Chickpea Salad with a zesty Lemon Vinaigrette. This salad is packed with protein and flavor, making it a perfect light lunch or side dish.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • For the Lemon Vinaigrette:
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

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

Notes

  • For added flavor, you can add other vegetables like cucumber or cherry tomatoes.
  • To make this salad more substantial, add grilled chicken or shrimp.
  • The vinaigrette can be made ahead of time and stored in the refrigerator.

Nutrition

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