Get ready to revolutionize your summer barbecue with a mouthwatering quinoa and chickpea salad that's not just healthy, but incredibly delicious! This plant-based powerhouse is packed with protein, bursting with fresh flavors, and so satisfying that even the most dedicated carnivores will be asking for seconds. Perfect for outdoor gatherings, picnics, or as a quick and nutritious meal, this salad is about to become your new go-to recipe for impressing friends and family.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup quinoa, cooked
- 1 cup chickpeas, rinsed and drained
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Cook quinoa in a pot with 2 cups of water, bringing to a boil, then reducing heat and simmering for 15 minutes until water is absorbed and quinoa is fluffy.
- Allow cooked quinoa to cool completely at room temperature, spreading it on a flat plate to expedite cooling process.
- Drain and rinse chickpeas under cold water to remove any canning liquid.
- Dice cucumber into small, uniform cubes approximately 1/4 inch in size.
- Halve cherry tomatoes, ensuring each piece is roughly the same size for consistent presentation.
- Finely chop fresh parsley, discarding thick stems and keeping only tender leaves.
- In a large mixing bowl, combine cooled quinoa, chickpeas, cucumber, cherry tomatoes, and chopped parsley.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Pour dressing over salad ingredients and gently toss to ensure even coating and distribution.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to preference.
- Chill salad in refrigerator for 30 minutes before serving to allow flavors to meld together.
- Garnish with additional fresh parsley before serving and enjoy cold or at room temperature.
Tips
- Rinse quinoa thoroughly to remove any bitter saponin coating that can affect the taste.
- Allow quinoa to cool completely to prevent wilting of fresh vegetables and maintain crisp texture.
- Use fresh, high-quality ingredients for the most vibrant flavor profile.
- Chill the salad before serving to let the flavors meld and develop a more complex taste.
- For extra crunch, consider adding toasted nuts like almonds or pine nuts.
- Experiment with additional herbs like mint or basil to customize the flavor.
- If preparing in advance, keep dressing separate and add just before serving to maintain salad's freshness.
- Use a fine-mesh strainer when rinsing chickpeas to ensure they're clean and well-drained.
- For best results, use freshly squeezed lemon juice instead of bottled.
- Feel free to adjust seasoning to your personal taste preferences.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
