Description
A vibrant and wholesome Herbed Quinoa Chickpea Salad with a zesty lemon tahini dressing that combines fluffy quinoa, protein-rich chickpeas, fresh herbs, and crisp vegetables. Perfect as a nutritious lunch, a light dinner, or a flavorful side dish, this salad offers fresh, bold flavors and a satisfying texture in every bite.
Ingredients
Scale
Base Ingredients
- 1 cup quinoa, rinsed thoroughly
- 2 cups water (for cooking quinoa)
- 1 can (15 oz) chickpeas, drained and rinsed
Vegetables and Herbs
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
Lemon Tahini Dressing
- 1/4 cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Water, as needed to thin dressing
Optional Add-Ins and Garnishes
- Toasted almonds or walnuts, for crunch
- Grilled smoked turkey slices or smoked turkey bacon, for added protein
- Baby spinach or arugula, to enhance greens
- Crushed red pepper flakes or diced jalapeños, for spice
- Plant-based yogurt or avocado, to add creaminess
- Toasted pine nuts, for garnish
- Extra fresh herbs, for garnish
- Drizzle of olive oil, for garnish
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine the quinoa with 2 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and all the water is absorbed. Remove from heat and set aside to cool.
- Prepare the Vegetables and Herbs: While the quinoa cooks, finely chop the parsley, cilantro, and mint. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Set these aside for assembling the salad.
- Make the Lemon Tahini Dressing: In a bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, apple cider vinegar, olive oil, salt, and freshly ground pepper until smooth and creamy. If the dressing is too thick, add a small splash of water gradually until you reach the desired consistency.
- Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, chickpeas, chopped herbs, and prepared vegetables. Pour the lemon tahini dressing over the mixture and toss gently until everything is evenly coated and vibrant.
- Adjust and Serve: Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice as needed. Serve immediately or refrigerate to serve chilled later. Garnish with toasted pine nuts, extra fresh herbs, or a drizzle of olive oil if desired.
Notes
- Rinse quinoa before cooking to avoid bitterness and use a 2:1 water to quinoa ratio for fluffy grains.
- Allow the quinoa to cool completely before mixing to maintain salad texture.
- Adjust lemon juice and tahini amounts in the dressing to balance tanginess and creaminess according to your preference.
- Utilize fresh parsley, cilantro, and mint for the best vibrant flavor.
- Add garnishes such as nuts or delicate herbs just before serving to preserve their texture and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; stir well before serving.
- Freezing not recommended as texture and flavor may be compromised.
- Serve at room temperature or chilled avoid reheating to keep freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: quinoa salad, chickpea salad, lemon tahini dressing, plant-based salad, gluten-free salad, healthy lunch, easy salad recipe, herbed salad