This mouth-watering Quinoa Chickpea Salad recipe will have you drooling. It includes cucumbers, tomatoes, red onions, and chickpeas, and it's easy to make—it takes less than 20 minutes.
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Enjoy the delicious flavors and textures of this tasty quinoa chickpea salad! Made with fresh ingredients and seasoned simply, it’s a versatile dish that can be served on its own or paired with Turmeric Whole Roasted Cauliflower.
You'll also enjoy this Vegan Creamy Tahini Pasta, Vegan Lentil Bolognese Recipe, Chickpea Curry Made with Coconut Milk, Easy Couscous Salad with Feta and Chickpea Tomato Curry Recipe.
Why This Recipe Works
- It is nutritious, filling and light.
- You can adjust the seasoning and ingredients to suit your taste.
- Serve this tasty quinoa salad as a delicious side dish.
- Double or triple this recipe to easily serve more people!
Ingredients
See the recipe card for full information on ingredients and quantities.
- Quinoa: Select your favorite brand of quinoa and follow the instructions on the packaging when cooking.
- Cucumber: Wash and chop ripe cucumbers.
- Tomatoes: Select ripe tomatoes and dice.
- Chickpeas: Use canned chickpeas to save time.
- Red onion: Dice red onions. They can be swapped with green onions.
Tips and Substitutions
- Add-ins: Get creative with this dish and add your favorite veggies, such as red peppers, peas, asparagus, broccoli, carrots, and more.
- Chickpeas: You can use dried chickpeas instead; however, follow the instructions on the packaging before cooking.
- Swaps: Feel free to swap the chickpeas with black beans, lentils or kidney beans.
Recipe FAQs
This dish can be refrigerated in an airtight container for 3 days. It's also a great meal prep option!
More Delicious Legume Recipes
Quinoa Chickpea Salad
Equipment
- Medium sized bowl
- chopping board
- Chefs knife
Ingredients
- ½ cup of quinoa
- ½ a cucumber diced
- 3 handfuls of baby tomatoes chopped
- ½ cup of cooked chickpeas
- ¼ red onion diced
- Salt to taste
- Pepper to taste
- Lemon juice to taste
- Olive oil
Instructions
- Add quinoa to a medium sized saucepan and rinse. Fill the saucepan with 1 cup of water and a pinch of salt. Bring the water to a boil and cook on a low heat for 8-10 minutes. Leave to cool.
- Add the cooled quinoa, chickpeas, cucumber, tomatoes, onions to a large bowl. Season with salt, pepper and lemon juice. Add a few drops of olive oil and mix.
Notes
- Add-ins: You can get creative with this dish by adding your favorite vegetables, such as red peppers, peas, asparagus, broccoli, carrots, and more.
- Chickpeas: You can use dried chickpeas for this recipe. Just follow the cooking instructions on the packaging.
- Swaps: For a different twist, you can substitute the chickpeas with black beans, lentils, or kidney beans.
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