A bright, fresh quinoa salad with chickpeas, herbs, and lemon that works beautifully for make-ahead lunches or light dinners. Simple, flexible, and deeply satisfying.
Servings: 4
Time: Prep 15 minutes · Cook 15 minutes · Total ~30 minutes
Ingredients
Base
- 1 cup dry quinoa, rinsed. Rinse quinoa in a fine-mesh strainer under cold water for 20–30 seconds, until the water no longer looks foamy. This step matters, otherwise quinoa will taste bitter.
- 2 cups water or vegetable broth, recommended
- 1½ cups cooked chickpeas, or 1 can (15 oz) drained and rinsed
Vegetables
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely diced
- 1 bell pepper diced
- 1/3 cup olives, sliced
Herbs
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint or dill, chopped (optional)
Dressing
- Zest and juice of 1 large lemon, limes also work great
- 2–3 tablespoons olive oil or tahini for oil-free option
- Fresh ground black pepper, to taste
- Salt to taste
Method
- Cook the quinoa in water or broth according to package directions. Fluff with a fork and let cool slightly.
- In a large bowl, combine the cooked quinoa and chickpeas.
- Add the tomatoes, cucumber, red onion, bell pepper, olives and fresh herbs.
- In a separate bowl, combine lemon zest, lemon juice, salt, pepper and olive oil or tahini. Add a small amount of water to adjust consistency.
- Pour dressing over quinoa mixture, toss gently until well combined. Taste and adjust seasoning as needed.
- Serve immediately or refrigerate to let flavors meld.
Taste & Texture Notes
Light, fresh, and herb-forward with gentle chew from the quinoa and creaminess from the chickpeas. Lemon keeps everything bright without overwhelming.
Make It Yours
- Use roasted red peppers for depth.
- Add avocado cubes for richness.
- Serve over baby spinach or arugula for a satisfying bowl.
- Serve as a side, lunch bowl, or stuffed into pita.
