“My sister-in-law took one bite and came running over to me asking for the recipe. I think I literally turned red in the face having to tell her how simple it was haha. But you can’t argue with success…”

Why Make This Recipe

If you’re looking for a quick, delightful snack or a light meal, you’ve come to the right place! This recipe is especially perfect for those busy weeknights when you just want something homemade without spending all evening in the kitchen. Trust me, once you taste this dish, you’ll want to make it again and again. I still remember the first time my sister-in-law took a bite and came running over to me asking for the recipe. I think I literally turned red in the face having to tell her how simple it was haha. But you can’t argue with success!

How to Make {name}

Ingredients:

• 1 cup of quinoa
• 2 cups of vegetable broth
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of olive oil
• Juice of 1 lemon
• Salt and pepper to taste

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Directions:

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
3. While the quinoa cooks, prepare the veggies. In a large bowl, mix the chopped bell pepper, cucumber, and parsley.
4. Once the quinoa is ready, fluff it with a fork and let it cool for a few minutes.
5. Add the cooled quinoa to the veggie mix. Drizzle olive oil and lemon juice over the top, then season with salt and pepper. Toss everything together until well combined.

How to Serve {name}

This dish makes a fantastic main course or side! Serve it warm or cold, making it ideal for any meal. For an extra touch, consider garnishing it with lemon wedges or more fresh parsley.

How to Store {name}

If you have leftovers, store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days. This dish can also be enjoyed cold, so feel free to make it ahead of time for lunches or quick snacks!

Tips to Make {name}

• Feel free to add in your favorite veggies; this recipe is very versatile!
• If you like a little spice, add some red pepper flakes for an extra kick.
• Make sure to let the quinoa cool a bit before mixing it with the veggies to help maintain their crunchiness.

Variation

This recipe can easily be modified to include different beans such as black beans or kidney beans. You could also throw in some feta cheese for a creamy texture or even some nuts for a satisfying crunch.

FAQs

Can I use water instead of vegetable broth?

Yes, you can use water, but the vegetable broth adds great flavor.

How long does it take to prepare this dish?

All in all, this dish takes about 30 minutes from start to finish.

Can I freeze this recipe?

I don’t recommend freezing this dish since the veggies may become mushy once thawed. It’s best enjoyed fresh or stored in the fridge.

Quinoa Chickpea Salad

A quick and delightful quinoa salad with chickpeas and fresh veggies, perfect for a light meal or snack.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

  

Quinoa and Broth

• 1 cup quinoa Rinsed under cold water
• 2 cups vegetable broth Use for cooking quinoa

Salad Mix

• 1 can chickpeas, drained and rinsed 15 oz can
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1 Juice lemon Juice of 1 lemon
• Salt and pepper to taste

Method

 

Preparation

1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
3. While the quinoa cooks, prepare the veggies. In a large bowl, mix the chopped bell pepper, cucumber, and parsley.

Assembly

1. Once the quinoa is ready, fluff it with a fork and let it cool for a few minutes.
2. Add the cooled quinoa to the veggie mix. Drizzle olive oil and lemon juice over the top, then season with salt and pepper. Toss everything together until well combined.

Notes

This dish can be served warm or cold. Garnish with lemon wedges or fresh parsley for an extra touch. Leftovers can be stored in an airtight container in the fridge for up to 3 days.