Quinoa Chickpea Salad
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Easy Quinoa Chickpea Salad is a perfect summer side dish or starter. It’s refreshing, light, FULL of protein and no mayo!
When summertime rolls around I start craving all of the salads. Not sure if it’s because of the heat or if warmer weather reminds me to try to eat a little healthier.
Either way, this salad is at the top of my list. It’s a great way to start a meal and it goes well with just about any entree. Serve it with grilled chicken for a simple, but tasty, summer dinner.
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Most of the time here at A Reinvented Mom, we don’t talk about nutrition much, but this recipe is definitely worth the highlight.
Chickpeas and quinoa are both an excellent source of protein and can usually be found in healthier diets. Just in case you didn’t know, protein is what keeps us full (which translates to less snacking).
Just because this summer salad recipe may be a little healthier than some of my other salads, the taste is still amazing. You know I wouldn’t share anything that wasn’t. And if that isn’t enough, it’s great for outdoor gatherings because no mayo is required.
What You Need to Make Quinoa Chickpea Salad
Salad Ingredients
Brown rice – you can use regular or quick cooking
Quinoa – be sure to read the tips section if you are new to cooking quinoa
Chickpeas – also known as garbanzo beans.
English cucumber
Bell pepper – I like to use red in this salad but you can choose your favorite variety or add green or yellow
Onion – don’t skip on the red onion, it adds so much flavor and color
Parsley – use fresh parsley, it really makes a difference here
Salt & pepper – add enough to get your desired flavor
Dressing Ingredients
Olive oil
Fresh lemon juice
Red wine vinegar
Garlic
Making Quinoa Chickpea Salad
Start by adding all of the ingredients for the dressing into a small bowl. Whisk together or use an immersion blender. Then set aside.
Cook the quinoa and brown rice according to the instructions on the box. Don’t forget to let it cool before adding to the other salad ingredients.
Dice the cucumber, bell pepper, red onion, and parsley, then add to a medium bowl. Stir in the chickpeas after they have been rinsed and drained.
Add in the rice and quinoa once it has cooled and gently stir until combined.
Next drizzle the dressing over the salad, and finish with salt and pepper to taste.
Let the salad sit for at least 5-10 minutes before serving so the flavors can marry.
How To Store
Refrigerate leftovers in an airtight container for 3-4 days.
Tips for Making
- If short on time, substitute 1 packet of Quinoa & Brown Rice Blend (takes less than 2 minutes in the microwave).
- New to cooking quinoa? Be sure to rinse the quinoa until the water is clear. IF YOU SKIP this step your salad may have a nutty, bitter flavor. Also, these instructions aren’t always listed on the label, so you’re welcome!
- While not necessary, I remove the chickpea skins before adding them to the salad. It only takes a few minutes to remove the skins and makes for a prettier presentation (and better taste). I simply rub the chickpeas between two fingers and the skins pop right off.
- This recipe is great for meal prepping and will last all week.
- You can make a double batch of the dressing for your other favorite salads.
More Salad Recipes That Are Great for Summer:
- Copycat Chipotle Chicken Bowl
- Broccoli Salad with Bacon & Cranberries
- Zesty Italian Pasta Salad
- Chicken Cobb Salad {with Homemade Vinaigrette}
- Easy Vegetable Salad
- Mandarin Orange Jello Salad
** Save Easy Quinoa Chickpea Salad Recipe for Later **
Easy Quinoa Chickpea Salad
Equipment
Ingredients
Salad Ingredients
- 1 cup cooked brown rice, cooled
- 1 cup cooked quinoa, cooled
- 15 ounces canned chickpeas, drained & rinsed
- 1 English cucumber, chopped
- 1 red bell pepper, seeded and chopped
- ¾ cup red onion, chopped
- 1 cup fresh parsley, finely chopped
- Salt & pepper, to taste
Dressing Ingredients
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon garlic, minced
Instructions
Dressing Instructions:
- In a small bowl whisk together olive oil, lemon juice, red wine vinegar, and garlic.
Salad Instructions:
- Prepare the rice and quinoa according to package directions. Set aside to cool when done cooking.
- While the rice and quinoa are cooking, chop the vegetables.
- In a large bowl gently combine the chickpeas, cucumber, bell pepper, onion, and parsley until well combined. Set aside.
- Add cooked and cooled brown rice and quinoa to the chickpea mixture and stir to combine.
- Drizzle on the dressing. Add salt & pepper to taste and stir to mix.
- Let rest 5-10 minutes for the flavors to combine.
Notes
- If short on time, substitute 1 packet of microwave Quinoa Rice Blend for the quinoa and rice.
- I recommend removing the chickpea skins but it’s not required. To remove, simply rub the beans between two fingers to loosen the skin.
- Store leftovers in an airtight container for 3-4 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
