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Fresh Chickpea Quinoa Salad
This fresh chickpea quinoa salad is easy to make, packed with protein, and loaded with veggies and nutrients! It makes a perfect vegan side dish for a summer barbecue, pot luck, party, or a normal weekday meal.
Course
Sides
Cuisine
Italian
Keyword
chickpea salad, gluten-free salad, quinoa salad recipe
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
134
kcal
Author
Michelle Cehn
Ingredients
1
15-ounce can
chickpeas
drained, rinsed, and patted dry
½
large
English cucumber
chopped into small pieces
1
cup
cherry or grape tomatoes
halved or quartered
1
cup
cooked quinoa
completely cooled or chilled
¼
red onion
very finely diced
¼
cup
fresh parsley
finely chopped
Dressing:
¼
cup
extra-virgin olive oil
1
small
lemon
juiced
1
clove
garlic
finely minced (or ½ teaspoon of jarred pre-minced garlic)
¼
teaspoon
basil
¼
teaspoon
oregano
¼
teaspoon
thyme
¼
teaspoon
salt
¼
teaspoon
pepper
Instructions
Add the chickpeas, cucumber, tomatoes, quinoa, red onion, and parsley to a serving bowl.
In a small bowl, add the olive oil, lemon juice, garlic, basil, oregano, thyme, salt, and pepper and mix well.
Pour the dressing over the chickpea mixture and toss until evenly mixed and coated.
Notes
If desired, add additional salt to taste.
Nutrition
Calories:
134
kcal
|
Carbohydrates:
11
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
105
mg
|
Potassium:
195
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
370
IU
|
Vitamin C:
20
mg
|
Calcium:
24
mg
|
Iron:
1
mg