Quinoa Salad with Chickpeas and Cucumber
A fresh, filling salad that combines protein-rich quinoa and chickpeas with crisp cucumber, perfect for meal prep and healthy lunches.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed Rinsing helps reduce bitterness.
- 1 can chickpeas, drained and rinsed Pat dry if time permits.
- 1 large cucumber, chopped Keeps the salad crisp.
- 1/4 cup parsley, chopped Can substitute with cilantro or dill.
- 1/4 cup olive oil For healthy fats.
- 1 medium lemon, juiced Fresh juice is recommended.
- to taste salt Taste and add as necessary.
- to taste pepper Taste and add as necessary.
Optional Add-ins
- 1/2 cup feta cheese, crumbled For added saltiness.
- 1/4 cup kalamata olives, chopped For a briny bite.
- 1 avocado chopped Add just before serving to prevent browning.
- 1/4 cup toasted pepitas For crunch.
- 1/4 medium red onion, finely chopped Soak in cold water for milder flavor.
Instructions
Preparation
- Rinse the quinoa in cold water.
- Cook quinoa according to package instructions. Let it cool to warm, not hot.
- Drain and rinse the chickpeas thoroughly.
- Chop the cucumber and parsley.
Mixing
- In a large bowl, combine the cooled quinoa, chickpeas, cucumber, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
Serving
- Taste the salad after 10 minutes and adjust seasoning with more lemon or salt if needed.
- Serve immediately or refrigerate for later. Store in an airtight container.
Notes
This salad stores well for up to 4 days in the fridge. Avoid adding avocado until ready to eat to keep it fresh. Consider serving with pita or a simple soup.