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5
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2
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Easy Quinoa Chickpea Salad
Quinoa Chickpea Salad is a perfect summer side dish or starter. It’s refreshing, light and FULL of protein. The homemade dressing has a bright lemon flavor and no mayo.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American, Mediterranean
Servings:
8
Calories:
184
kcal
Author:
Lori @ A Reinvented Mom
Equipment
Whisk
Mixing bowl
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.
Nutrition
Calories:
184
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
156
mg
|
Potassium:
298
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
1147
IU
|
Vitamin C:
34
mg
|
Calcium:
48
mg
|
Iron:
2
mg