Vegan Chickpea Quinoa Salad

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Vegan Chickpea Quinoa Salad- a healthy and flavorful dish made with cooked quinoa, chickpeas, cucumbers, red onion, red bell pepper, tomatoes and tossed in a lemon vinaigrette.

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Vegan Chickpea Quinoa Salad

This salad can be served either cold or at room temperature, and is a great option for a quick and easy lunch, a picnic or a potluck. It is high in protein, fiber and essential vitamins and minerals, making it a filling and nutritious meal.

How healthy is quinoa?

Quinoa is a nutritious grain that is high in protein, fiber, and essential vitamins and minerals. The following is the nutritional information per 100g serving:

  • Calories: 120
  • Protein: 4g
  • Fat: 2.6g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Vitamins: folate, riboflavin, niacin, vitamin B6
  • Minerals: phosphorus, magnesium, manganese, iron.

In addition to being a great source of nutrients, quinoa is also gluten-free and a good alternative to traditional grains for those who have celiac disease or gluten intolerance. It is also a versatile ingredient that can be used in a variety of dishes, from salads to stews to baked goods.

Vegan Chickpea Quinoa Salad

Vegan Chickpea Quinoa Salad

Ingredients needed:
1 cup dry quinoa, rinsed
1 cup vegetable broth
1 cucumber, chopped
1 small red onion, chopped
1 red bell pepper, chopped
1 cup cherry tomatoes, sliced in half
15.5 oz can chickpeas, drained and rinsed

For the Lemon Vinaigrette:
4 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 tsp minced garlic
2 tsp Dijon mustard
salt and pepper to taste

Instructions:

Add quinoa to a pot with 1 cup of vegetable broth and 1 cup of water. Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes until water is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork.

The chickpeas can either be cooked in an air fryer or roasted in the oven.

In the air fryer: Rinse and drain 1 can of chickpeas. Pat dry with paper towels. Toss with 1 tbsp of olive oil. Place in a single layer in the air fryer basket. Cook at 400°F for 15 minutes, shaking the basket occasionally, until crispy.

In the oven: Rinse and drain 1 can of chickpeas. Pat dry with paper towels. Toss with 1 tbsp of olive oil. Spread out in a single layer on a baking sheet. Bake at 400°F for 20-30 minutes, shaking the pan occasionally, until crispy.

Add the cooked quinoa, chickpeas and chopped veggies to a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, garlic and Dijon mustard. Season with salt and pepper. Dress the salad and enjoy!

Vegan Chickpea Quinoa Salad
Vegan Chickpea Quinoa Salad

Vegan Chickpea Quinoa Salad

Gina
a healthy and flavorful dish made with cooked quinoa, chickpeas, cucumbers, red onion, red bell pepper, tomatoes and tossed in a lemon vinaigrette.
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1 cucumber, chopped
  • 1 small red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, sliced in half
  • 1 15.5 oz can chickpeas, drained and rinsed

For the lemon vinaigrette:

  • 4 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp minced garlic
  • 2 tsp Dijon mustard
  • salt and pepper to taste

Instructions
 

  • Add quinoa to a pot with 1 cup of vegetable broth and 1 cup of water. Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes until water is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork.
  • The chickpeas can either be cooked in an air fryer or roasted in the oven.
    In the air fryer: Rinse and drain 1 can of chickpeas. Pat dry with paper towels. Toss with 1 tbsp of olive oil. Place in a single layer in the air fryer basket. Cook at 400°F for 15 minutes, shaking the basket occasionally, until crispy.
    In the oven: Rinse and drain 1 can of chickpeas. Pat dry with paper towels. Toss with 1 tbsp of olive oil. Spread out in a single layer on a baking sheet. Bake at 400°F for 20-30 minutes, shaking the pan occasionally, until crispy.
  • Add the cooked quinoa, chickpeas and chopped veggies to a large bowl. 
    In a small bowl, whisk together the olive oil, lemon juice, garlic and Dijon mustard. Season with salt and pepper. Dress the salad and enjoy!
Keyword Vegan
Tried this recipe?Let us know how it was!

Looking for more vegan salads like this Vegan Chickpea Quinoa Salad?

Vegan Southwestern Quinoa Salad

Vegan Roasted Delicata Squash Salad

Easy Vegan Farro Salad

Fast and Easy Vegan Avocado Salad with Tahini Dressing

Did you try this recipe? I’d love to see the results! If you enjoyed making these Vegan Chickpea Quinoa Salad, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!

Like what you see here? Don’t forget to checkout my other blogs!

Gina Michele
Adore Crochet



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