Lunch
Chickpea Quinoa Salad
This salad is built for meal prep. Quinoa and chickpeas make it filling, crunchy cucumber and juicy cherry tomatoes keep it fresh, and a simple lemon-garlic dressing ties everything together. Unlike leafy salads, it tastes even better after an hour in the fridge, so you can make a batch on Sunday and pack it for lunch through the week.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Serving suggestion; may differ from the recipe.
Ingredients
Servings
Original recipe makes 4 servings.
For the salad
For the dressing
Allergens
No major allergens in the listed ingredients. Brands vary, so check labels for allergens and cross-contact.
Instructions
Step 1: Add the rinsed quinoa and water to a saucepan with a pinch of salt. Bring to a boil, then cover, reduce the heat to low and simmer for about 15 minutes, until the water is absorbed.
Step 2: Remove the pan from the heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork, spread it on a plate or tray and let it cool to room temperature.
Step 3: While the quinoa cools, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl.
Step 4: In a large bowl, combine the cooled quinoa, chickpeas, cucumber, cherry tomatoes, red onion and parsley.
Step 5: Pour the dressing over the salad and toss well. Taste and adjust the salt, pepper or lemon juice.
Step 6: Serve right away, or cover and chill for 30 minutes to let the flavors come together.
Tips
Rinse quinoa in a fine-mesh strainer before cooking to remove its natural coating, which can taste bitter.
Letting the quinoa cool before mixing keeps the cucumber crisp and the parsley bright.
For packed lunches, divide the salad into four containers right after mixing. Add a handful of baby spinach or arugula to each when serving if you like.
Storage
Refrigerate within 2 hours of making in a covered container and eat within 3 to 4 days. Stir before serving and add a squeeze of lemon to refresh it.
