Why Make This Recipe
Quinoa Chickpea Salad is a fantastic choice for a healthy meal or side dish. It combines nutritious ingredients that are not only good for you but also very satisfying. This salad is colorful, packed with protein, and easy to prepare. Whether for a quick lunch, a picnic, or a family dinner, it’s sure to please everyone.
How to Make Quinoa Chickpea Salad
Ingredients:
- 1/4 cup preserved lemons, finely chopped (or see notes)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sumac (optional)
- 3/4 cup quinoa (dry, uncooked)
- 1 1/2 cups water
- 1 (15-ounce) can chickpeas, rinsed and drained (1 1/2 cups cooked chickpeas)
- 1/2 cup red onion, finely chopped (see notes)
- 1 English cucumber, diced (2 cups)
- 1 bell pepper (yellow is nice), diced
- 1 cup cherry or grape tomatoes, halved (or chopped radish)
- 1/4 cup kalamata olives, chopped or halved
- 1/2 cup flat-leaf parsley, chopped
- 1/4 cup dill, chopped (or sub mint, or use both!)
- Other optional additions: avocado, feta, radishes
Directions:
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Place quinoa, water, and a pinch of salt in a medium pot. Bring to a boil, then cover and simmer on low for 12-15 minutes until all the water is gone. Once done, uncover, fluff with a fork, and let it cool slightly.
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Make the dressing by mixing all the dressing ingredients in a bowl. You can prepare this up to 3 days ahead and store it in a jar in the fridge.
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Prep all the veggies. If you are sensitive to onions, dice them and soak them in cold salted water while you chop the rest of the ingredients.
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In a large bowl, combine the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill, and parsley. Add the cooled quinoa and the dressing. Toss everything together well.
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Taste the salad and adjust the salt and lemon juice to your liking. If you prepare it ahead of time, taste again just before serving, as the quinoa and chickpeas may soak up salt and lemon.
How to Serve Quinoa Chickpea Salad
Serve the salad chilled or at room temperature. It makes a perfect side dish or a light main meal. You may also add some optional toppings like avocado, feta cheese, or additional herbs for extra flavor.
How to Store Quinoa Chickpea Salad
You can store the salad in an airtight container in the fridge. It will stay good for about 3 to 5 days. If you make it ahead of time, it’s best to add any fresh toppings just before serving.
Tips to Make Quinoa Chickpea Salad
- For added flavor, try toasting the quinoa in a little olive oil before cooking it.
- Adjust the amount of preserved lemons or dressing according to your taste preference.
- When prepping vegetables, make sure to cut them into similar sizes to ensure an even bite every time.
Variations
You can customize this salad based on your preferences. Consider adding different vegetables like radishes or avocados. You can also swap out the herbs or include different types of cheese.
FAQs
1. Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but you will need to cook them first. Make sure to soak them overnight and boil until tender.
2. Is quinoa chickpea salad gluten-free?
Yes, this salad is entirely gluten-free, making it suitable for those with gluten intolerance.
3. Can I make this salad vegan?
Yes, all ingredients in this salad are plant-based, so it is naturally vegan. Just ensure any optional add-ins like feta are dairy-free if you want to keep it vegan.
