Kristi Whitley

Healthy Living

Lemony Chickpea Quinoa Salad
from Adapted from

PREP TIME: 15 min
COOK TIME: 15 min

• 3/4 cup quinoa (dry, uncooked)
• 1 1/2 cups water
• 1/4 cup olive oil
• 2 lemons, juiced and zested
• 1 garlic clove, finely minced
• 1 15-ounce can chickpeas, rinsed and drained ( 1 1/2 cups cooked chickpeas)
• 1/2 cup red onion, finely chopped (see notes)
• 1 English cucumber, diced (2 cups)
• 1 bell pepper (yellow is nice) diced
• 1 cup cherry or grape tomatoes, halved ( or chopped radish)
• 1/4 cup kalamata olives, chopped or halved
• 1/2 cup flat-leaf parsley, chopped
• 1/4 cup dill, chopped (or sub mint, or use both!)
• Salt and pepper, to taste
• Other optional additions: avocado, feta, radishes

1. Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

2. Make the dressing, by mixing all in a bowl.

3. Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.

4. Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss.

5. Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.

Make this salad up to a day ahead for the flavors to develop. Serve with vegan feta or a drizzle of tahini dressing. Serve in butter lettuce cups or wraps or gluten free pita with hummus. 

Calories: 253 calories
Fat: 12.8 g
Saturated Fat: 1.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 607.4 mg
Carbohydrates: 30.3 g
Fiber: 6.1 g
Sugar: 3.4 g
Protein: 7.5 g