If you are looking for a healthy and wholesome salad, then this delectable Quinoa Salad is a go-to recipe! It is refreshing, light, and full of flavors made with protein-packed chickpeas, quinoa, fresh veggies, herbs, tossed in a lime vinaigrette for a citrusy tang. If you are looking for more salads with quinoa, do check out my quinoa black bean salad and quinoa tabbouleh salad. Here are some more delicious and healthy quinoa recipes:
Quinoa Fried Rice Lemon Quinoa Vegetable Quinoa Pulao Vegetable Lentil Quinoa Soup
Ingredients
Quinoa: While you can use any variety of quinoa (white, black, red, or tri-color) you want for this recipe, I prefer white. Learn how to cook quinoa in Instant Pot. Chickpeas (aka garbanzo beans): You can use either canned or cooked chickpeas. Today, I have used dried chickpeas. I like to soak them overnight and cook them in a pressure cooker. Learn How to cook chickpeas in Instant Pot. If using canned, make sure to rinse and drain before using. Cucumber: I like to use English or Persian cucumbers for salads. But, you can use any type of cucumber you like. Bell peppers: I used red bell peppers because they are the sweetest and the juiciest. But feel free to use any color you like. Tomatoes: I like to use grape (or cherry) tomatoes in this salad as they are sweet. You can also use diced Roma tomatoes without seeds. Red onions: Red onion adds a touch of sweetness and crunch to the salad. Olive oil: Use a good quality extra-virgin olive oil for the best flavor. Lime juice: Freshly squeezed lime juice is preferred for this salad. You can also substitute any type of vinegar, like distilled white, apple cider vinegar, or white balsamic vinegar. If you prefer, you can also zest half the lime for extra lemony flavor. Garlic: Use freshly pressed or minced garlic. Fresh Herbs: Use fresh cilantro (or parsley) and mint (or dill). Make sure to chop them just before using them for maximum freshness. Seasoning: salt and freshly ground black pepper.
How to Make Quinoa Chickpea Salad Recipe
Cook Quinoa
Instant Pot Pressure cooker: I generally cook the Quinoa in an Instant Pot as it is very easy, and we get a perfect fluffy separated grain every time. Pressure cook 1 cup quinoa with 1 ¼ cups of water (or vegetable broth) on High pressure for 1 minute and let the pressure release naturally. Here is the detailed recipe for “How to cook quinoa in Instant Pot”. In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed quinoa with 1.5 cups water for two whistles on medium-low heat. Let the pressure release naturally. On Stovetop in a Pot: Cook 1 cup of rinsed quinoa with 2 cups of water on medium-low heat until cooked, and let it cool.
Dressing:
Whisk together the olive oil, lime juice, minced garlic, salt, and pepper in a glass jar to make the dressing.
Assemble
In a large mixing bowl, place all the salad ingredients. Drizzle the dressing over the salad ingredients. Toss gently to combine. Serve immediately or cover and refrigerate for at least 1 hour before serving.
Make Ahead and Storage
Make-Ahead: You can cook quinoa, and chickpeas, prep the veggies, herbs, and dressing the night before serving. Store the dressing and salad ingredients in a separate container for prolonged shelf life, and assemble when you are ready to serve. Storage: Leftover quinoa salad will last in the refrigerator for 3 to 4 days when stored in an airtight container or mason jar.
Popular Substitutions & Additions
Cheese: Add ½ cup crumbed or cubed feta cheese just before serving. You may also use cottage cheese. Make it Spicier: Add freshly chopped jalapeño pepper or red chili flakes. Other fresh herbs: Try fresh Italian parsley and dill. Add some diced avocado. Avocado adds creaminess and healthy fats to this salad. Add it right before serving to prevent them from browning. Protein: Chickpeas can be substituted with other canned beans like white beans. Add nuts: Add almonds, walnuts, or pecans for some nice crunch.
More Salad Recipes
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