Quinoa Chickpea Salad
Servings: 4 - 6 people
For the Quinoa
- 1 cup (200 grams) uncooked quinoa or about 3 cups cooked quinoa
- 1½ cups (360 grams) water or vegetable broth
- ⅓ teaspoon (⅓ teaspoon) salt
For the Salad
- 1 can (15 ounces) (230 grams) chickpeas or 1½ cups cooked chickpeas
- 2 cups (300 grams) cherry tomatoes halved
- 1½ cup (200 grams) cucumber diced
- ¾ cup (100 grams) corn kernels
- ¾ cup (80 grams) olives halved
- ½ (50 grams) red onion chopped
- ⅓ cup (8 grams) parsley chopped
- 1 ripe (1 medium) avocado diced
- ¾ cup (110 grams) feta cheese diced or crumbled
For the Dressing
- 3 tablespoons (3 tablespoons) extra virgin olive oil add 1 more tablespoon for a richer dressing
- 3 tablespoons (3 tablespoons) lemon juice or apple cider vinegar
- 2 tablespoons (2 tablespoons) mustard American or Dijon
- 1½ tablespoons (1½ tablespoons) maple syrup or honey
- 1 teaspoon (1 teaspoon) salt more or less to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 1 teaspoon (1 teaspoon) dried oregano
- COOK QUINOA: Rinse and drain 1 cup uncooked quinoa, then add it to a pot with 1½ cups water and ⅓ teaspoon salt.Bring to a gentle simmer and cook for about 10 to 15 minutes, or until the quinoa has absorbed all the water. Fluff it up with a fork and set aside.
- MARINADE: To a medium bowl, add 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon salt, ⅛ teaspoon black pepper, and 1 teaspoon dried oregano.Whisk until well combined.Drain and rinse 1 can (15 ounces) chickpeas and add them to the bowl with the dressing.Stir and let them marinate for a few minutes while you prepare the vegetables.
- CHOP VEGGIES: To a large mixing bowl, add 2 cups cherry tomatoes (halved), 1½ cup cucumber (diced), ¾ cup corn kernels, ¾ cup olives (halved), ½ red onion (chopped), ⅓ cup parsley (chopped), and 1 ripe avocado (diced).Tip: Only add the avocado if you are serving the salad within the next two hours.
- MIX AND SERVE: Add cooked quinoa, ¾ cup feta cheese (diced or crumbled), and the marinated chickpeas to the bowl.Mix until well combined, then taste and adjust for salt and lemon juice.
Nutritional information is an estimate for 1 large serving of quinoa chickpea salad out of 4 servings.
SUBSTITUTIONS
- Quinoa: pasta, buckwheat, teff, amaranth, barley, oats, and brown rice.
- Chickpeas: beans, lentils, peas.
- Cherry tomatoes: any other tomatoes.
- Cucumber: zucchini, sautéed asparagus.
- Corn: red, green, ore yellow bell pepper.
- Onion: shallots or spring onions.
- Olives: chopped sun-dried tomatoes, marinated artichoke hearts, or capers.
- Parsley: cilantro, dill, chives, basil, arugula, spinach.
- Feta: non-dairy feta, nuts, or seeds.
- Avocado: optional.
STORAGE
Make ahead: Chickpea quinoa salad is an excellent recipe for making up to three days in advance, using it for meal prep, and bringing to potlucks or for lunch at work. Remember to add avocado only when you are ready to serve the salad.
Refrigerator: Store leftovers in an airtight container in the fridge for 3 days. Remove them from the refrigerator 15 to 30 minutes before eating and enjoy them at room temperature.
Freeze: We don’t recommend freezing quinoa chickpea salad.
