In the quest for meals that are both nourishing and satisfying, it’s a joy to discover dishes that tick all the boxes—healthy, flavorful, and easy to prepare. The Lemony Quinoa Chickpea Salad stands out as a shining example of how simple ingredients can come together to create a meal that’s more than the sum of its parts. Perfect for those who embrace a vegan lifestyle, or anyone looking to add more plant-based goodness to their diet, this salad is a vibrant mix of protein-rich quinoa and chickpeas, crisp vegetables, and fresh herbs, all dressed in a zesty lemon vinaigrette.
Why You’ll Love This Salad
- Healthy and Wholesome: Vegan, gluten-free, and oil-free, this salad is packed with fiber, protein, and essential vitamins, making it a guilt-free choice that doesn’t skimp on flavor.
- Versatile: Serve it as a hearty main dish or a light side salad. It’s perfect for meal prep, picnics, and potlucks.
- Customizable: Easily adapt the recipe to include your favorite vegetables or those you have on hand, making it a practical choice for any season.
Ingredients: What Goes Into This Salad
- Quinoa (Tri-Color Preferred): 1 cup dry
- Water: 1 3/4 cups
- Garlic Powder: 1 teaspoon
- Chickpeas: 1 1/2 cups cooked or 1 can (15 oz.), drained and rinsed
- Cucumber: 1 1/2 cups, quartered and thinly sliced
- Bell Pepper (Red or Yellow): 1 cup, diced
- Grape Tomatoes: 1 cup, sliced in half
- Carrots: 3/4 cup, diced small
- Scallions: 1/2 cup, thinly sliced
- Parsley: 1/2 – 1 cup, chopped
- Lemon Juice: From 2 – 3 juicy lemons (about 1/4 – 1/3 cup)
- Optional: Red pepper flakes, for a bit of heat
- Seasonings: Mineral salt & fresh cracked pepper, to taste
Let’s Make Salad!
- Cook the Quinoa: Rinse the quinoa under cool running water. In a pot, combine the quinoa, water, and garlic powder, and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Let it sit covered off the heat for an additional 10-15 minutes, then fluff with a fork.
- Prep the Veggies: While the quinoa is cooking, prepare your vegetables and herbs.
- Combine: In a large bowl, mix the cooked quinoa with chickpeas, diced veggies, parsley, and pour over the lemon juice. Toss with red pepper flakes (if using), and season with salt and pepper to taste.
- Serve: This salad is versatile and can be enjoyed warm, at room temperature, or chilled. For an extra touch of creaminess and flavor, top with avocado slices.
Nutritional Highlights
This salad is not just a feast for the senses; it’s also a powerhouse of nutrition. Quinoa and chickpeas provide a substantial protein boost, while the array of vegetables delivers fiber, antioxidants, and essential vitamins. The lemon dressing not only adds a bright, tangy flavor but also vitamin C, which can enhance iron absorption from plant-based foods.
Conclusion
The Lemony Quinoa Chickpea Salad is a testament to the beauty of simple, whole-food ingredients coming together to create a dish that’s delicious, satisfying, and incredibly healthy. Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, this salad is sure to become a staple in your culinary repertoire. Quick to prepare and filled with flavor and nutrients, it’s the perfect meal for any time of the day.
