This Quinoa chickpea salad is packed with flavor and wholesome ingredients. Crunchy veggies, protein-rich chickpeas, and fluffy quinoa, all tossed in a fresh lemon herb dressing. Naturally vegetarian and gluten-free, easy and fast to make with simple pantry staples.
- 1 cup quinoa, uncooked
- 1 can (400g, 14 oz) chickpeas, drained and rinsed
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, cut in half
- ½ cup feta cheese, crumbled (vegan if needed)
- ½ cup fresh parsley, chopped
- ¼ cup olive oil
- 1 large lemon, juiced
- 1 garlic clove, minced
- 1 tablespoon maple syrup or honey
- 1 teaspoon dijon mustard
- 1 teaspoon Italian seasoning mix or oregano
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
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Rinse the quinoa and cook it according to the package instructions, optional is to boil it in vegetable broth instead of water. Let the quinoa cool down to room temperature before adding to the salad.
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Meanwhile, large salad bowl, stir together all the ingredients for the dressing and add the chickpeas and red onion to marinate while the quinoa cooks and you chop the rest of the veggies.
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To the salad bowl with the dressing chickpeas and onion, add the cooked and cooled quinoa, red pepper, tomatoes, feta cheese and chopped parsley. Toss to combine.
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Add more salt and pepper to taste and top with some extra parsley and feta cheese before serving if desired.