Dieser Quinoa-Kichererbsen-Salat is a delicious high-protein meal or side full of plant-based proteins from quinoa, chickpeas, and refreshing summer vegetables. Plus, it’s also a 30-minute lunch 100% gluten-free and vegan.
We love quinoa recipes. You might have tried my Quinoa-Spinat-Salatherunter, eine leckere Beilage to any grilled tofu or plant-based meat, or my Quinoa-Tortillas. This high-protein quinoa salad recipe is made with two amazing vegan protein sources: quinoa and chickpeas.
Quinoa is a complete plant-based protein voller Ballaststoffe that keeps you full and satisfied for hours. Combined with chickpea, another high-protein plant-based ingredient, it creates the most potent protein salad that is 100% vegan.
This salad also includes many Mediterrane Aromen, from olives, lemon, olive oil, tomatoes, cucumber, and mint. It will remind you of Greek flavors typical of the Mediterranean diet. Let me share the secret to making this perfect chickpea quinoa salad in weniger als 30 Minuten for a delicious family dinner.
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Quinoa-Kichererbsen-Salat
Inhaltsstoffe
- 1 Tasse Ungekochter Quinoa - or 2 cup cooked
- 1 können. Kichererbse - 15 ounces, drained, rinsed
- 1 Tasse Kirschtomaten - gehackt
- 2 Tassen Gurken - diced, equivalent 1 English cucumber
- 1 mittlere Rote Paprika - deseeded, diced
- 1 klein Red Onion - thinly diced
- ⅓ Tasse Kalamata-Oliven - halbiert
- 3 Esslöffel Cilantro - freshly chopped (or mint)
Dressing
- 3 Esslöffel Olivenöl
- 3 Esslöffel Zitronensaft
- 2 Teelöffel Ahornsirup
- ¼ Teelöffel Zimt
- 1 Esslöffel Geschälte Tahini-Paste
- ½ Teelöffel Salz
- ¼ Teelöffel Knoblauchpulver
- ¼ Teelöffel Gemahlener Pfeffer
Anleitungen
- In a medium saucepan, cook the quinoa following the packaging instruction, or use my tutorial on how to cook quinoa in a rice cooker for fluffy quinoa. This step can be made a few days ahead and the cooked quinoa stored in the fridge in a sealed container.
- Cool the cooked quinoa down before using the recipe.
- In a large salad bowl, add the cooled cooked quinoa, drained canned chickpeas, and chopped vegetables and herbs: tomatoes, red bell pepper, cucumber, olives, red onion, and cilantro. Set aside.
- In another bowl, stir all the dressing ingredients together.
- Pour dressing on the salad bowl and stir to coat all the ingredients.
- Serve immediately with extra chopped herbs on top.
Lagerung
- Im Kühlschrank in einem verschlossenen Behälter bis zu 3 Tage haltbar.
Ernährung
Zutaten und Substitutionen
All you need to make this quinoa salad are:
- Gekochte Quinoa – You can use leftover cooked quinoa or cook the quinoa and cool it down before using it in the recipe. Follow my instructions on how to cook quinoa in a rice cooker for a quick, easy way to make fluffy quinoa.
- Kichererbsen in Dosen – Also known as garbanzo beans. Drain and rinse them before use. It doesn’t need to be cooked, as canned chickpeas are always pre-cooked.
- Kirschtomaten – Finely diced.
- Gurken – Peeled or unpeeled, that’s up to you. Some people don’t digest the cucumber skin very well, so you may want to peel it off. Cut them into cubes.
- Rote Paprika or any color yellow bell pepper is sweeter and goes well in this quinoa salad.
- Red Onion – or yellow onions.
- Kalamata-Oliven – pitted and halved.
- Minze – Or fresh parsley. Pick your favorite herb.
For the quinoa salad lemon dressing, you need the following:
- Olivenöl – I choose locally-sourced extra-virgin olive oil.
- Zitronensaft – Either from fresh lemons or store-bought lemon juice.
- Ahornsirup – Or any liquid sweetener of your choice, like brown rice syrup or coconut nectar.
- Tahini – Hulled tahini is less bitter. Feel free to use almond butter or peanut butter as a swap if you don’t have tahini or simply skip the ingredient.
- Zimt – This is optional, but I love the combination of cinnamon in the dressing and mint in the salad.
- Salz und schwarzer Pfeffer – nach Geschmack.
- Knoblauchpulver – or fresh crushed garlic.
How To Make Quinoa Chickpea Salad (in Pictures)
It’s so easy to make this Quinoa Chickpea Salad. It takes less than 30 minutes to prepare and is so refreshing and fulfilling.
Serviervorschläge
Serve the salad as a barbecue side dish, perfect picnic lunch, or high-protein meal. One serving contains 9 grams of protein, so it’s a very fulfilling salad on its own. You can also serve the salad with extra toppings like:
- Chili Flakes – for a boost of spiciness
- Tofu – like my Tofu-Rührei oder meine Tofu-Marinade.
- Edamame
- Sliced Avocado – Don’t add it to the salad before serving.
- Vegan Almond Ricotta Cheese
- Veganer Feta-Käse
- Drizzle of Cucumber Dip
- Toasted Kale
- Nuts like pecans, walnuts, or sliced almonds for a bit of crunch
- Fresh Herbs like dill or parsley
Allergie-Tausch
Below are some options to make this recipe allergy-friendly:
- Glutenfrei – This recipe is naturally gluten-free. Quinoa is a gluten-free grain, and all the other ingredients are also sans gluten.
- Onion-Free – You can remove the red onion and swap them for another bell pepper color, like yellow pepper, thinly diced.
- Tahini-Free – Tahini is made from sesame seeds and adds a lovely flavor and creamy texture to the dressing. You can replace the tahini with almond butter or skip it from the recipe.
More Quinoa Recipes
I love cooking with quinoa, and below are some more quinoa recipe ideas for you:
More Healthy Salad Recipes
If you like salads, I have many more gesunde Salatrezepte für Sie zum Ausprobieren
All your recipes are superb! I have tried some and they came out delicious as expected! Thank you so much!
Gamani
It’s such a simple and tasty recipe, I made a double batch cause I had leftover quinoa.