This is by far my favorite quinoa salad of all time. It requires very simple, basic ingredients but tastes anything but basic! It is fluffy, tangy, and filled with refreshing crunchy veggies. My homemade red wine vinaigrette dressing is what really tops this salad off. I hope you give this recipe a try and love it as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love this Salad
- Great for any occasion/time of the year: Eat this salad for lunch with some rotisserie chicken, have it as a side dish to your favorite meal, bring it to a potluck, picnic, and so much more! It is super refreshing to eat during those hot summer days, but is also a great starter dish for a big Thanksgiving meal!
- Perfect Blend of Textures/Flavors: The quinoa is super fluffy with a tangy dressing and crunchy, refreshing veggies.
- Allergy Friendly: This dish is pretty safe for almost anyone with food allergies. Its nut free, dairy free, and gluten free!
- Stays Fresh: One of my favorite ways to enjoy this salad is for lunch with some rotisserie chicken for extra protein. The great thing about this dish is that it’s a great meal prep dish because it stays fresh for 5 days. You can enjoy it all week long and it will taste & look exactly the same!
Nutritional Benefits
- Quinoa: Quinoa is full of fiber and antioxidants. Consuming lots of antioxidants reduces your risk of heart disease. Quinoa is also a good source of plant protein, iron & copper.
- Cucumbers: Cucumbers are hydrating & an anti-inflammatory. They also contain Vitamin K & fiber.
- Bell Peppers: Bell peppers have antioxidant properties, and are in rich in Vitamin C.
- Chickpeas: Chickpeas aid in weight management and digestion due to their high fiber content. They are also a good source of Vitamin B6.
Ingredients
- Quinoa – 1 cup of dry quinoa, which will yield approximately 4 cups of cooked quinoa. I used this one by the brand Prozis. You can use the code KATIE10 for 10% off their online store as well.
- Water – 2 cups of water to cook the quinoa in.
- Cucumber – 1 medium cucumber, diced finely with the membrane removed.
- Bell Pepper – I used 1 large red bell pepper, but you can use your favorite color of course! Dice it into fine pieces.
- Red Onion – 1/2 of a medium red onion, diced finely.
- Chickpeas – 1 15-ounce can of chickpeas.
- Garlic – To taste. I did 1 heaping teaspoon because I love a strong garlic flavor!
- Lemon Juice – 1/3 cup of freshly squeezed lemon juice. Be sure to use fresh lemon juice, not lemon concentrate. Lemon concentrate has preservatives and has been evaporated.
- Olive Oil – 1/4 cup of extra virgin olive oil.
- Red Wine Vinegar – 2 tablespoons of red wine vinegar.
- Sea Salt & Pepper – To taste.
How To Make Them
- Heat up a medium saucepan over medium/high heat with your quinoa & water. Bring the water to a boil and then simmer for 15 minutes.
- Remove the quinoa from the heat and allow to cool.
- Make your dressing by combining the lemon juice, red wine vinegar, and olive oil. Set aside.
- In a large bowl, combine the cooled quinoa, cucumber, bell pepper, chickpeas, garlic, & dressing. Season with salt & pepper to taste.
- Allow to sit for 5-10 minutes for the flavors to soak in and enjoy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Mediterranean Quinoa & Chickpea Salad
This is by far my favorite quinoa salad of all time. It requires very simple, basic ingredients but tastes anything but basic! It is fluffy, tangy, and filled with refreshing crunchy veggies. My homemade red wine vinaigrette dressing is what really tops this salad off. I hope you give this recipe a try and love it as much as I do!
Ingredients
For the Salad
For the Dressing
Instructions
-
Heat up a medium saucepan over medium/high heat with your quinoa & water. Bring the water to a boil and then simmer for 15 minutes.
-
Remove the quinoa from the heat and allow to cool.
-
Make your dressing by combining the lemon juice, red wine vinegar, and olive oil. Set aside.
-
In a large bowl, combine the cooled quinoa, cucumber, bell pepper, chickpeas, garlic, & dressing. Season with salt & pepper to taste.
-
Allow to sit for 5-10 minutes for the flavors to soak in and enjoy!
Servings 8
- Amount Per Serving
- Calories 209kcal
- % Daily Value *
- Total Fat 9g14%
- Sodium 190mg8%
- Potassium 29mg1%
- Total Carbohydrate 29g10%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
