LEMON QUINOA & CHICKPEA SALAD Recipe

Whenever I whip up this Lemon Quinoa and Chickpea Salad, my kitchen fills with bright, fresh energy. I adore mixing tangy lemon zing, tender quinoa, and crisp veggies with hearty chickpeas for a filling and refreshing dish. It’s a satisfying, versatile meal that fuels my day with pure plant-based goodness.

I love this Lemon Quinoa & Chickpea Salad because its recipe is both healthy and super simple. I think this salad is a perfect light lunch or dinner idea.

I like using 1 cup of rinsed quinoa and 2 cups of vegetable broth to cook it so it comes out fluffy and full of protein. My recipe also includes a can of chickpeas, minting a good dose of plant based protein that works so well with the crunch of diced cucumbers and chopped red bell pepper.

The zesty flavor comes from the zest and juice of 2 lemons and a bit of minced garlic, mixed with extra virgin olive oil. I always add a handful of cherry tomatoes and red onion to amp up the taste and the nutritional value.

I really appreciate how this dish is similar to other quinoa chickpea salads I’ve tried, but it stands out with its bright, zesty kick and simple ingredients.

Why I Like this Recipe

1. I really love how fresh and zesty the salad tastes with all the lemon juice and chopped herbs. It feels like each bite wakes up my taste buds in a cool way.
2. I like that it’s super easy to make and doesn’t have tons of complicated steps, even though sometimes I mess up a bit here and there.
3. I enjoy that it’s packed with healthy stuff like quinoa and chickpeas which makes me feel good about eating it.
4. I appreciate that the recipe is flexible so I can tweak it with any extra veggies or spices I happen to have at home.

Ingredients

• Quinoa offers lean protein and fiber; it has a nutty taste that really stands out.
• Chickpeas are packed with protein and fiber, keeping you full and happy.
• Cherry tomatoes burst with sweetness and vitamin C that adds a cool tang.
• Cucumber provides a refreshing crunch and lots of hydrating goodness in each bite.
• Red onion delivers a sharp kick and antioxidants, making the salad more interesting.
• Lemon zest and juice give a bright, sour punch that lifts the whole dish.

Ingredient Quantities

• 1 cup quinoa (rinsed)
• 2 cups water or vegetable broth
• 1 can chickpeas (15 oz, drained and rinsed)
• 1 pint cherry tomatoes (halved)
• 1 medium cucumber (diced)
• 1 red bell pepper (chopped)
• 1/4 cup red onion (finely chopped)
• 1 clove garlic (minced)
• Zest and juice of 2 lemons
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh mint (optional, chopped)
• Salt and pepper to taste

How to Make this

1. Rinse the quinoa really well and put it in a pot with 2 cups water or vegetable broth, then bring it to a boil and let it simmer around 15 minutes until the water is gone and the quinoa is tender. Let it cool a bit.

2. While the quinoa is cooking, drain and rinse the chickpeas in a colander.

3. Heat up a large bowl and add in the halved cherry tomatoes, diced cucumber, chopped red bell pepper, and finely chopped red onion.

4. Mince the garlic and toss it into the bowl with the vegetables.

5. Zest the 2 lemons and then squeeze all their juice over the veggies making sure not to get too many seeds in.

6. When the quinoa is cooled a bit, add it into the bowl, mixing it with the chickpeas and veggies.

7. Drizzle 2 tablespoons of extra virgin olive oil evenly over everything.

8. Season the salad with salt and pepper to taste, then stir it gently so all the flavors mix well.

9. Add in 1/4 cup chopped fresh parsley and if you like, stir in 1/4 cup chopped fresh mint for an extra burst of flavor.

10. Give it one final toss making sure all ingredients are well combined and then serve at room temperature or chilled for a light meal.

Equipment Needed

1. Fine mesh sieve – for rinsing quinoa and chickpeas
2. Medium to large pot – to cook quinoa in water or broth
3. Measuring cups and spoons – to accurately measure water, broth, and olive oil
4. Colander – to drain chickpeas after rinsing
5. Large mixing bowl – to combine chickpeas, veggies, quinoa, and herbs
6. Cutting board – to chop cucumber, bell pepper, red onion, and garlic
7. Sharp knife – for dicing, chopping, and mincing all ingredients
8. Citrus zester or grater – to zest the lemons
9. Citrus juicer – to extract lemon juice efficiently
10. Stirring spoon or spatula – for mixing all ingredients together

FAQ

• Q: Can I use vegetable broth instead of water? A: Yes, you can use vegetable broth to give the salad a richer flavor.
• Q: Do I need to rinse the quinoa? A: Yeah, make sure to rinse the quinoa in a fine mesh strainer to remove the bitter coating.
• Q: Can I use dried chickpeas instead of canned? A: You can but you’ll need to soak and cook them first, which takes longer than using canned chickpeas.
• Q: How long will leftovers last in the fridge? A: Store your salad in an airtight container and it should be good for about 3 days.
• Q: Is the mint necessary for the salad? A: No its optional, but adding mint gives it a refreshing twist if you like that flavor.

LEMON QUINOA & CHICKPEA SALAD Recipe Substitutions and Variations

• Quinoa: You can use couscous or brown rice if quinoa isn’t available.
• Vegetable broth: If you don’t have broth, water with a bouillon cube does the trick.
• Chickpeas: Black beans or cannellini beans make a good swap if chickpeas aren’t on hand.
• Red bell pepper: Any other bell pepper color like yellow or orange can work just fine.
• Lemon (juice and zest): Lime juice and zest is a fun alternative when you’re out of lemons.

Pro Tips

1. Try using vegetable broth instead of water when cooking yer quinoa so it gets a better flavor base, and be sure to salt the liquid a bit so the grains aren’t bland.
2. Let the quinoa cool down a good amount before mixin it with the veggies since hot quinoa can cook them further and make everything mushy.
3. Give the salad a rest in the fridge for like 20 minutes after you mix it up so all the flavors really combine together, it makes a big difference.
4. When you’re prepping the veggies, make sure you pat ’em dry if they’re a bit wet cause extra water can dilute that lemony zing you worked hard to create.