This quinoa salad with chickpeas is the perfect lunch, side or snack! It’s fresh, satisfying and SUPER easy to prepare!
This recipe is gluten free, nut-free, dairy-free and vegan! A great salad for most anyone to enjoy!
Health benefits of this salad:
- Red cabbage- low in calories, high in fiber. It contains vitamin C, vitamin E, vitamin K, vitamin B and vitamin A. It contains glutamine, which helps lower inflammation.
- Cilantro– helps to calm nerves and improve sleep quality. It can rid the body of heavy metals, lower blood sugar levels and helps reduce water weight.
- Quinoa– naturally gluten free, a cancer fighter, promotes gut health, high in fiber, magnesium and contains all 9 essential amino acids.
- Chickpeas (Garbanzo beans)- rich in plant based protein, contains fiber (which helps with digestive health), a great meat replacement and inexpensive.
I make a batch of this salad and eat it for lunches during the week. It generally gets me about 4 lunches. I pair it with crackers and fruit.
You will need to prepare quinoa for this salad. Follow stove-top instructions, or use my favorite method, the instant pot. Find my instant pot quinoa recipe here!
You might also enjoy these recipes:
Roasted Root Vegetables with Quinoa
Sweet Potato Lunch Bowl
Enjoy, friends!
Quinoa Salad with Chickpeas
This quinoa salad is the perfect lunch, side or snack! It's fresh, satisfying and SUPER easy to prepare!
Servings: 4 bowls or 6 sides
Ingredients
Quinoa:
- 2 cups COOKED quinoa (Cook quinoa according to package directions FIRST, allow to cool)
Salad:
- 1/2 red onion diced
- 1 cup cucumber chopped (about 1/2 large cucumber)
- 15 oz chickpeas drained and rinsed
- 1/2 cup grape tomatoes quartered
- 1/4 cup cilantro chopped into small pieces
- 1 cup red cabbage chopped
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp oregano
- 1/2 tsp sea salt
- ground pepper to taste
Instructions
Quinoa
- Cook the quinoa according to package directions or follow this instant pot recipe. Allow to cool (about 10-15 minutes).
While your quinoa is cooking & cooling:
- In a large bowl, mix together the red onion, cucumber, chickpeas, grape tomatoes, cilantro and red cabbage. Set aside.
- In a small bowl bowl, mix dressing ingredients. Whisk until blended.
- Once your quinoa has cooled, add it to the large bowl with the salad ingredients.
- Pour dressing over the salad and toss until thoroughly combined.
- Add more salt and pepper if needed!
Notes
This salad will last for about 4 days, covered, in the refrigerator.
Total time includes the time you will need to cook the quinoa.
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