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chickpea quinoa salad
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Quinoa Chickpea Salad

This quinoa chickpea salad is healthy and colourful, and full of herbs and flavour. Enjoy as a light lunch or dinner, or a healthy side salad.
Course Main Dish, Salad, Side Dish
Cuisine American, gluten-free, nut-free, soy-free
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Calories 219kcal
Author Hannah Sunderani

Ingredients

  • 1 cup quinoa uncooked (I used tricolour quinoa)
  • 2 cup water
  • 1 red onion small
  • 2 celery stalks
  • 1 1/2 cup cherry tomatoes (300g/10 oz)
  • 1/2 cup parsley tightly packed
  • 1/2 cup dill tightly packed
  • 1 can chickpeas (400 ml/14 fl oz)
  • 1/4 cup pumpkin seeds

Lemon Vinaigrette dressing:

  • 1/4 cup olive oil + 1 tbsp
  • 3 tbsp lemon juice
  • 1 clove garlic finely chopped
  • sea salt pinch
  • pepper pinch
US Customary - Metric

Instructions

  • In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let rest.
  • Dice onion, and chop celery and tomatoes into small chunks. Finely chop parsley and dill. Drain and rinse chickpeas.
  • In a large mixing bowl combine quinoa with veg, herbs, chickpeas and pumpkin seeds.
  • Prepare vinaigrette: in a small mixing bowl combine olive oil, lemon juice, chopped garlic, sea salt and pepper. Whisk to combine. Pour lemon vinaigrette over quinoa salad and toss to combine.

Notes

Quinoa salad will keep in fridge for up to 5 days. Store in an air-tight container.
Nutritional information is a rough estimate. 

Nutrition

Calories: 219kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 17mg | Potassium: 353mg | Fiber: 3g | Sugar: 2g | Vitamin A: 906IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 2mg