Go Back
Quinoa Salad with Chickpeas and Veggies

Quinoa Salad with Chickpeas and Veggies

A high-protein quinoa salad with chickpeas, fresh veggies, and a tangy vinaigrette—perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa (rinsed)
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas (rinsed and drained)
  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (diced)
  • 1 bell pepper diced, any color
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley or cilantro chopped
For the Vinaigrette:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Whisk or jar for dressing

Method
 

  1. Cook the Quinoa:
    - Rinse the quinoa under cold water.
    - In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil.
    - Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
  2. Prepare the Veggies:
    In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
  3. Make the Vinaigrette:
    In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
  4. Combine and Toss:
    Add the cooled quinoa to the veggie mixture. Pour the vinaigrette over the salad and toss until evenly coated.
  5. Serve or Store:
    Serve immediately or divide into lunch containers for meal prep. Store in the fridge for up to 4 days.

Notes

  • For extra flavor, let the salad sit in the fridge for an hour before serving to allow the flavors to meld.
  • Add avocado slices just before serving for added creaminess.