Chickpea Quinoa Salad Bowl

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As a baker, I love creating fresh, wholesome meals that are both nutritious and satisfying. One of my absolute favorites is this Chickpea Quinoa Salad Bowl. It’s the perfect combination of flavors and textures, making it a great choice for a light lunch or a side dish. Packed with protein from chickpeas and quinoa, this salad is not only filling but also incredibly healthy. Whether you’re looking for a quick and easy meal or something to serve at your next gathering, this salad is sure to impress. Plus, it’s easy to customize with your favorite veggies or toppings!

The best part is that it’s incredibly versatile, and you can enjoy it as a vegetarian option or add your favorite protein. This recipe is also great for meal prepping, making it a go-to option for busy days when you need something quick and nourishing. Trust me, once you try this Chickpea Quinoa Salad Bowl, it will become one of your staple dishes.

Ingredients + How to Prepare the Salad

For this delicious Chickpea Quinoa Salad Bowl, you’ll need the following ingredients:

  • 1 cup quinoa

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 cucumber, diced

  • 1 bell pepper, diced

  • 1 small red onion, finely chopped

  • 1 cup cherry tomatoes, halved

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup olive oil

  • 2 tbsp lemon juice

  • 1 tbsp tahini

  • 1 tsp garlic powder

  • Salt and pepper, to taste

  • Optional toppings: Feta cheese, avocado, or olives

How to Make the Chickpea Quinoa Salad Bowl

  1. Prepare the quinoa: Start by rinsing the quinoa under cold water to remove any bitter saponins. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

  2. Prepare the vegetables: While the quinoa is cooking, prepare the vegetables. Dice the cucumber and bell pepper, chop the red onion, and halve the cherry tomatoes. Set aside.

  3. Combine ingredients: In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, and parsley. Stir to combine everything evenly.

  4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, tahini, garlic powder, salt, and pepper until smooth. Taste and adjust the seasoning if needed.

  5. Toss the salad: Pour the dressing over the salad and toss gently until all the ingredients are evenly coated. If you’re adding optional toppings like feta cheese, avocado, or olives, sprinkle them over the top at this point.

  6. Serve: Once everything is mixed, your Chickpea Quinoa Salad Bowl is ready to serve! This salad is delicious served chilled or at room temperature, making it perfect for meal prep or a refreshing side dish for your next meal.

How Long to Bake… How to Store Leftovers… Tips for Perfect Salad

How Long to Bake (If Needed)

This recipe does not require baking, which is one of the things I love about it! It’s a no-cook, quick and easy dish that’s perfect for busy days. The only cooking involved is preparing the quinoa, which cooks in about 15-20 minutes. The rest is simply chopping vegetables and assembling the salad.

However, if you decide to serve this salad with a protein like grilled chicken or roasted vegetables, you can bake them beforehand. If you choose to roast vegetables, I recommend roasting at 400°F (200°C) for about 20-25 minutes, or until they’re tender and slightly charred.

How to Store Leftovers

Leftovers of this Chickpea Quinoa Salad can be stored in an airtight container in the refrigerator for up to 3 days. The salad actually gets better after sitting for a while, as the flavors have time to meld together. Just make sure to keep the dressing separate if you plan to store leftovers for more than a day, as the salad can get soggy over time. When you’re ready to eat, simply toss the salad with the dressing again to refresh the flavors.

If you’ve added toppings like avocado or feta cheese, you may want to store them separately and add them just before serving to keep them fresh.

Tips for the Perfect Chickpea Quinoa Salad

  1. Rinse the quinoa: Always rinse quinoa before cooking it. This removes the natural coating (saponin) that can give quinoa a bitter taste.

  2. Make ahead: This salad is great for meal prepping. You can cook the quinoa in advance and store it in the fridge for up to 4 days. Just add the fresh vegetables and dressing when you’re ready to serve.

  3. Add protein: While the chickpeas provide a good amount of protein, you can easily make this a more substantial meal by adding grilled chicken, turkey bacon, or even roasted sweet potatoes.

  4. Customize the veggies: Feel free to swap out or add vegetables depending on what you have on hand. Zucchini, carrots, or spinach would all work beautifully in this salad.

  5. Use a good dressing: The dressing for this salad is simple, but it packs a lot of flavor. You can add a bit of honey or maple syrup to the dressing for a touch of sweetness, or increase the lemon juice for a tangier taste.

  6. Season well: Don’t forget to season with salt and pepper! These small additions can make a huge difference in bringing out the flavors in the salad.

Frequently Asked Questions

  1. Can I make this salad ahead of time? Absolutely! This Chickpea Quinoa Salad is perfect for meal prep. You can prepare the quinoa and chop the vegetables in advance. Just store everything separately in the refrigerator. When you’re ready to serve, toss everything together with the dressing. If you add toppings like avocado, it’s best to add them fresh to prevent browning.

  2. Can I use canned chickpeas, or should I cook them from scratch? Using canned chickpeas is a quick and convenient option, and it works perfectly for this recipe. Just make sure to drain and rinse them thoroughly to remove excess sodium. If you prefer to cook your chickpeas from scratch, that’s a great option too. Just be sure to cook them until they’re tender before using them in the salad.

  3. Can I add cheese to the salad? Yes, adding cheese like feta or goat cheese can elevate the flavor of this salad. You can sprinkle crumbled feta cheese on top for a creamy and tangy bite. For a stronger flavor, you could also try adding some blue cheese. If you’re vegan, you can skip the cheese altogether or use a plant-based cheese alternative.

  4. How can I make this salad spicier? If you like a little heat, you can add a pinch of cayenne pepper or red pepper flakes to the dressing. Alternatively, you can also toss in some finely chopped jalapeños or a drizzle of sriracha to give the salad an extra kick. Adjust the spice level to your taste!

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Chickpea Quinoa Salad Bowl

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  • Author: Lena Meeli
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

This Chickpea Quinoa Salad Bowl is a fresh, vibrant, and filling meal that comes together in no time. The combination of chickpeas, quinoa, and fresh vegetables provides a satisfying base, while the tangy lemon dressing brings everything together with a zesty touch. Whether you enjoy it as a light lunch, a side dish, or a part of a meal prep routine, this salad is sure to become a go-to favorite. It’s healthy, versatile, and packed with flavors!

Ingredients

Scale

  • 1 cup quinoa

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 cucumber, diced

  • 1 bell pepper, diced

  • 1 small red onion, finely chopped

  • 1 cup cherry tomatoes, halved

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup olive oil

  • 2 tbsp lemon juice

  • 1 tbsp tahini

  • 1 tsp garlic powder

  • Salt and pepper, to taste

  • Optional toppings: Feta cheese, avocado, or olives

Instructions

  • Cook the quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15-20 minutes. Fluff with a fork and let cool.

  • Prepare the veggies: While the quinoa cooks, chop the cucumber, bell pepper, onion, and tomatoes. Set aside.

  • Assemble the salad: In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, onion, tomatoes, and parsley.

  • Make the dressing: In a small bowl, whisk together olive oil, lemon juice, tahini, garlic powder, salt, and pepper.

  • Toss everything together: Pour the dressing over the salad and toss gently until well coated. Add optional toppings like feta, avocado, or olives.

  • Serve and enjoy! This salad can be served immediately or chilled for later.

Notes

  • You can swap the tahini for yogurt if you prefer a creamier dressing.

  • Add grilled chicken, turkey bacon, or roasted vegetables to make the salad more filling.

  • This salad can be stored in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store it for longer.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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