Quinoa Chickpea Salad

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Quinoa Chickpea Salad is a delicious high-protein meal or side full of plant-based proteins from quinoa, chickpeas, and refreshing summer vegetables. Plus, it's also a gluten-free vegan salad.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-chickpea-salad/ or scan the QR code here ➡️

Prep Time20

Total Time20

Servings: servings

Calories: 508.7kcal

Author: Carine Claudepierre

Ingredients

1 cup Uncooked Quinoa or 2 cup cooked
1 can Chickpea 15 ounces, drained, rinsed
1 cup Cherry Tomatoes chopped
2 cups Cucumber diced, equivalent 1 English cucumber
1 medium Red Bell Pepper deseeded, diced
1 small Red Onion thinly diced
⅓ cup Kalamata Olives halved
3 tablespoons Cilantro freshly chopped (or mint)

Dressing

3 tablespoons Olive Oil
3 tablespoons Lemon Juice
2 teaspoons Maple Syrup
¼ teaspoon Cinnamon
1 tablespoon Hulled Tahini Paste
½ teaspoon Salt
¼ teaspoon Garlic Powder
¼ teaspoon Ground Pepper

US Customary - Metric

Instructions

In a medium saucepan, cook the quinoa following the packaging instruction, or use my tutorial on how to cook quinoa in a rice cooker for fluffy quinoa. This step can be made a few days ahead and the cooked quinoa stored in the fridge in a sealed container.
Cool the cooked quinoa down before using the recipe.
In a large salad bowl, add the cooled cooked quinoa, drained canned chickpeas, and chopped vegetables and herbs: tomatoes, red bell pepper, cucumber, olives, red onion, and cilantro. Set aside.
In another bowl, stir all the dressing ingredients together.
Pour dressing on the salad bowl and stir to coat all the ingredients.
Serve immediately with extra chopped herbs on top.

Storage

Store in the fridge in a sealed container for up to 3 days.

Equipment

Nutrition