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Quinoa Chickpea Salad

Lemon-Herb Quinoa Chickpea Salad Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, finely chopped
  • ½ cup chopped fresh parsley
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, grated or minced
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper

Method
 

  1. Cook the quinoa in boiling salted water for 12–15 minutes until tender. Drain, then spread on a plate to cool.
  2. Whisk the olive oil, lemon juice, garlic, salt, and pepper together in a large bowl.
  3. Add the cooled quinoa, chickpeas, cucumber, tomatoes, onion, and half the parsley. Toss to coat evenly.
  4. Taste and adjust salt or lemon. Serve topped with the remaining parsley and fresh pepper.

Notes

The salad tastes even better after 30 minutes of chilling, giving the quinoa time to soak up the dressing. If you plan to make it a day ahead, leave a little extra dressing on the side to freshen it before serving.