Description
This Quinoa Chickpea Salad is a healthy, easy cold quinoa salad recipe that is perfect for meal prepping for the week in advance. Topped with a creamy lemon tahini dressing.
Ingredients
Scale
- Quinoa Chickpea Salad:
- 1 cup quinoa, uncooked
- 2 cups water
- 1 (13.5 oz) can chickpeas, rinsed and drained
- 1 cup cucumbers, quartered
- 1 cup parsley, finely chopped
- 1 red bell pepper, diced
- 1/3 cup red onion, diced
- Tahini Lemon Dressing:
- 2 tbsp tahini
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp lemon juice, freshly squeezed
- 1 1/2 tbsp water
- 1 1/2 tsp maple syrup
- 1/2 tsp Dijon mustard
- 1/2 tsp garlic, minced
- salt and pepper to taste
Instructions
- Cook the quinoa. Rinse the quinoa under cold water for a minute. Add it to a small saucepan along with the water. Bring the water to a boil over medium to high heat. As soon as the water is boiling, cover the pot, reduce the heat to low and let the quinoa simmer for 15 minutes. After 15 minutes, or once all the water has been absorbed, turn off the heat. Let the quinoa sit, covered on the stovetop for 10 minutes. After 10 minutes, remove the quinoa from the stove and use a fork to fluff it up. Let it cool to room temperature.
- Roast the chickpeas. Coat the chickpeas in a small drizzle of olive oil and a dash of salt and pepper. Roast in the oven for 20 minutes at 425F until they are crispy.
- Make the Tahini Lemon Dressing. Add the tahini, olive oil, lemon juice, water, maple syrup, Dijon, garlic, salt and pepper to a mason jar. Shake vigorously for 20 seconds until all ingredients are well combined.
- Assemble the salad. Add the cooked quinoa, roasted chickpeas, cucumbers, parsley, bell pepper and red onion to a large salad bowl. Drizzle the dressing on top and mix well to combine all the ingredients.
Notes
- Dressing Substitution: If you don’t like tahini, you probably won’t like this dressing — it does taste like tahini. Instead, use this Lemon Dijon Dressing, this Red Wine Vinaigrette or this Balsamic Date Dressing.
- Add the water at the end. The consistency of this dressing depends largely on the consistency of your tahini. The tahini I used was thicker. If yours isn’t, mix everything else together first and add in the water if needed at the end.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Salad Recipes
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Sugar: 4.2g
- Sodium: 63mg
- Fat: 7.4g
- Saturated Fat: 1g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 27.2g
- Fiber: 3.9g
- Protein: 6.7g
- Cholesterol: 0mg