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
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1 cup quinoa
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1 can (15 oz) chickpeas, drained and rinsed
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1 cucumber, diced
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1 bell pepper, diced
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1 small red onion, finely chopped
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1 cup cherry tomatoes, halved
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1/4 cup fresh parsley, chopped
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1/4 cup olive oil
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2 tbsp lemon juice
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1 tbsp tahini
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1 tsp garlic powder
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Salt and pepper, to taste
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Optional toppings: Feta cheese, avocado, or olives
Instructions
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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.
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Prepare the veggies: While the quinoa cooks, chop the cucumber, bell pepper, onion, and tomatoes. Set aside.
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Assemble the salad: In a large bowl, combine the cooked quinoa, chickpeas, cucumber, bell pepper, onion, tomatoes, and parsley.
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Make the dressing: In a small bowl, whisk together olive oil, lemon juice, tahini, garlic powder, salt, and pepper.
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Toss everything together: Pour the dressing over the salad and toss gently until well coated. Add optional toppings like feta, avocado, or olives.
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Serve and enjoy! This salad can be served immediately or chilled for later.
Notes
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You can swap the tahini for yogurt if you prefer a creamier dressing.
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Add grilled chicken, turkey bacon, or roasted vegetables to make the salad more filling.
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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