Quinoa Chickpea Salad
A vibrant, protein-rich Mediterranean-inspired salad with nutty quinoa, earthy chickpeas, and zesty lemon-Dijon dressing. Perfect for summer or quick meals, it’s vegan, gluten-free, and loaded with fiber and flavor.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 servings
- Category: Dinner
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
1½ cups cooked quinoa (from ½ cup uncooked)
2 cups chickpeas, drained and rinsed
1 cup scallions, thinly sliced
¾ cup chopped toasted unsalted almonds
1/2 cup chopped fresh parsley
1/3 cup extra-virgin olive oil (plus 2 tablespoons, divided)
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste
Instructions
Rinse quinoa under water and cook in 2½ cups water in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
While quinoa cooks, toast almonds in a 350°F (180°C) oven for 8–10 minutes, stirring occasionally.
In a small bowl, whisk together olive oil (¼ cup of the total), lemon juice, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine cooked quinoa, chickpeas, scallions, parsley, and toasted almonds.
Pour the dressing over the salad and toss to coat. Adjust seasoning if needed.
Notes
For added richness, top with crumbled feta cheese (if not vegan). Meal-prep in airtight containers for up to 3 days. Store dressing separately if prepping ahead.
Find it online: https://cookingwithramsay.com/quinoa-chickpea-salad/