Quinoa Chickpea Salad Recipe
This High-Protein Quinoa Chickpea Salad is a fresh, nourishing salad made with protein-rich quinoa and chickpeas, crisp cucumber, juicy tomatoes, red onion, and fresh parsley. Tossed in a simple lemon Dijon dressing with a touch of maple syrup, it's an easy make-ahead meal that's perfect for lunch, meal prep, or a healthy side dish.
Ingredients
- 1 cup 185 grams cooked quinoa
- 1 cup 165 grams cooked or canned chickpeas, drained and rinsed
- ½ cup ≈50 grams diced cucumber
- ½ cup ≈85 grams diced tomato
- ¼ small red onion chopped
- 2 tablespoons chopped parsley
- 2 tablespoons extra virgin olive oil
- 1½ tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup optional
- Salt and black pepper to taste
Instructions
- Cook the quinoa according to package instructions and allow it to cool completely.
- Prepare the vegetables by dicing cucumber and tomato and finely chopping red onion and parsley.
- Make the dressing by whisking together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
- Combine the salad in a large bowl: quinoa, chickpeas, cucumber, tomato, onion, and parsley.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Taste and adjust seasoning if needed. Serve immediately or chill before serving.