LEMON QUINOA & CHICKPEA SALAD Recipe

I love how this Lemon Quinoa & Chickpea Salad effortlessly combines hearty quinoa, vibrant chickpeas, and fresh vegetables with a burst of lemon zest. It’s a perfect mix of textures and flavors that keeps me nourished and satisfied without feeling heavy. This dish brightens my day while delivering a taste of pure, plant-based goodness.

I love makin this Lemon Quinoa & Chickpea Salad ’cause it’s both healthy and simple to make. I start off with 1 cup of rinsed quinoa in 2 cups of water or veggie broth which makes it nice and fluffy.

Then I toss in a can of drained and rinsed chickpeas that adds a lot of protein and fibre to the mix. I squeeze in the juice and zest from one large lemon and add 1/4 cup of extra virgin olive oil to give it a rich, tangy flavor.

I also mix in 1 cup of halved cherry tomatoes, 1 diced medium cucumber, and 1/2 of a finely chopped red onion. Lastly, 1/2 cup chopped parsley gives it a fresh twist.

This salad reminds me of some variants like a Lemony Quinoa Chickpea Salad or even a Quinoa Chickpea Avocado Salad but its own mix of simple ingredients makes it a perfect light lunch or dinner.

Why I Like this Recipe

I love this recipe because it makes me feel healthy since it’s packed with fresh veggies and lots of fiber from the quinoa and chickpeas. I really like how the lemon juice and zest brings a bright and tangy flavor that totally wakes up all the other ingredients. The dish is super easy to cook even if I’m not in the mood to spend too much time in the kitchen and its great for lunches or dinners. And honestly, the mix of crunchy cucumbers, soft tomatoes, and flavorful red onions makes every bite interesting and fun to eat.

Ingredients

• Quinoa: a power-packed grain that delivers protein and carbs, keeping meals balanced
• Chickpeas: these legumes offer plenty of fibre and protein to help keep you full
• Lemon: provides a tangy sour kick plus vitamin C for an extra zesty boost
• Cherry Tomatoes: burst with natural sweetness that brightens the salad’s overall flavor
• Cucumber: lends a crisp crunch and hydrating freshness in every bite
• Red Onion: gives a sharp zing while adding essential antioxidants
• Parsley: adds a mild herbal note and extra vitamins for nutrition

Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups water or veggie broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large lemon (juice and zest)
• 1/4 cup extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste

How to Make this

1. First, rinse 1 cup quinoa and put it in a pot with 2 cups water or veggie broth. Bring it to a boil then lower the heat and let it simmer for about 15 minutes until it becomes fluffy.

2. While the quinoa cooks, rinse and drain one can (15 oz) of chickpeas.

3. Zest and juice one large lemon, making sure you get both the bright zest and the tangy juice.

4. Cut 1 cup cherry tomatoes in half, dice one medium cucumber, and finely chop 1/2 red onion.

5. In a large bowl, combine the chickpeas, tomatoes, cucumber, red onion, and 1/2 cup chopped fresh parsley.

6. Once the quinoa has finished cooking, fluff it with a fork and let it cool a bit so it doesn’t warm up the veggies.

7. Pour the cooled quinoa into the bowl with the vegetables and chickpeas.

8. Drizzle in 1/4 cup extra virgin olive oil along with the lemon juice and zest you prepared.

9. Season everything with salt and pepper to taste.

10. Mix all the ingredients together really well and serve it chilled or at room temperature. Enjoy your Lemon Quinoa & Chickpea Salad!

Equipment Needed

1. Fine mesh strainer (to rinse the quinoa and chickpeas)
2. Medium pot (used to cook the quinoa with water or veggie broth)
3. Measuring cups (to measure quinoa, water, olive oil and other liquids)
4. Stove (for boiling and simmering the quinoa)
5. Fork (to fluff the cooked quinoa)
6. Cutting board (for chopping the lemon, cherry tomatoes, cucumber, and red onion)
7. Chef’s knife (to dice and chop the vegetables)
8. Citrus zester and juicer (to zest and juice the lemon)
9. Large bowl (for mixing together the quinoa, chickpeas, and veggies)
10. Spoon (for stirring the salad and incorporating the olive oil, lemon juice and seasoning)

FAQ

• Q: How do I cook the quinoa? A: Just rinse it well, then combine it with water or veggie broth in a pot. Bring it to a boil, reduce the heat, and let it simmer for about 15 minutes until all the liquid is absorbed.
• Q: Can I substitute the lemon juice if I dont have any? A: Lemon juice is really key for that fresh zing, but if you dont have any now, a little mild vinegar could work, although the flavor will be a bit different.
• Q: Is it mandatory to use chickpeas? A: Not at all! You can swap the chickpeas with any kind of beans or even leave them out. But they add a nice texture and protein to the salad.
• Q: How long can I store this salad in the fridge? A: Its best when eaten fresh, but it should be fine for about 2 to 3 days if you keep it in an airtight container.
• Q: Can I add other vegetables to the salad? A: Sure thing! This recipe is very flexible. Feel free to toss in some bell peppers, spinach or any other fresh veggies you like.

LEMON QUINOA & CHICKPEA SALAD Recipe Substitutions and Variations

• 1 cup quinoa: You can swap out quinoa with couscous, bulgur wheat or even brown rice which will give it a different texture.
• 1 can chickpeas: If you dont have chickpeas, try using black beans or cannellini beans, they work pretty well in the salad.
• 1 large lemon: In a pinch, limes are a good substitute and still add that citrus zing.
• 1 cup cherry tomatoes: Grape tomatoes or even diced regular tomatoes can be used if you cant find the cherry ones.
• 1 medium cucumber: You could use diced zucchini instead, though it’ll slightly change the crunch factor of the salad.

Pro Tips

1. When you’re cooking the quinoa, make sure you let it cool off a bit before mixing with the veggies so they dont get too mushy, its a little trick that makes a big differnce.
2. Using veggie broth instead of water for cooking the quinoa can really boost the flavors of the salad so try that if you can.
3. Add the lemon zest at the very end with the lemon juice, this helps keep that bright citrus punch intact even after mixing everything.
4. Taste and adjust salt and pepper bit by bit while youre mixing; its easy to overdo it so add just a little at a time.