Quinoa Salad with Chickpeas and Veggies
A high-protein quinoa salad with chickpeas, fresh veggies, and a tangy vinaigrette—perfect for meal prep.
Equipment
- Medium saucepan
- Large mixing bowl
- Whisk or jar for dressing
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
Instructions
- 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.
- Prepare the Veggies:In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Make the Vinaigrette:In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
- Combine and Toss:Add the cooled quinoa to the veggie mixture. Pour the vinaigrette over the salad and toss until evenly coated.
- 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.
Related Recipes
- Mediterranean Lentil Salad
- Southwest Black Bean Quinoa Bowl
- Roasted Veggie Couscous Salad