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–+ servings
Lemony Quinoa Chickpea Salad in a white bowl on a placemat.

Lemony Quinoa Chickpea Salad

Kaylen
Lemony Quinoa Chickpea Salad is a delicious and nutritious salad with cucumber, red bell pepper, chickpeas, and quinoa, in a bright, lemony dressing!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
cooling quinoa in fridge 15 minutes
Total Time 35 minutes
Course Salad
Cuisine Mediterranean
Servings 6 cups

Equipment

Ingredients
  

Salad ingredients

  • 3/4 cup raw quinoa
  • 15 ounce canned chickpeas drained
  • 1 cup sliced cucumber
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped Italian parsley

Dressing ingredients

  • 3 tablespoons olive oil
  • 1/4 cup fresh lemon juice (approx. 1 1/2 lemons)
  • 1 garlic clove minced finely
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Prepare the quinoa according to the package's directions. While the quinoa cooks, prepare the salad by adding the chickpeas, cucumber, red bell pepper, red onion, and parsley in a large bowl.
  • Once cooked, pour the quinoa on a sheet pan lined with parchment paper and put it in the refrigerator to cool for 15 minutes.
  • While the quinoa cools, make the dressing by combining the olive oil, lemon juice, garlic, dried oregano, salt, and pepper in a liquid measuring cup or small bowl. Set it aside.
  • Once the quinoa has cooled, add it to the bowl with the rest of the salad ingredients and pour the dressing over everything. Toss to incorporate the dressing. It can be served immediately, or kept in an air-tight container and refrigerated for up to 4 days.
Keyword Chickpeas, Legumes, Lemon, Quinoa, Vegan, Vegetarian
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