ito Quinoa Chickpea Salad 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 minutong tanghalian 100% gluten-free and vegan.
We love quinoa recipes. You might have tried my ensaladang quinoa at spinachSa delicious side dish to any grilled tofu or plant-based meat, or my Mga Tortilla na Quinoa. This high-protein quinoa salad recipe is made with two amazing vegan protein sources: quinoa and chickpeas.
Quinoa is a complete plant-based protein full of fiber 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 Mga lasa ng Mediterranean, 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 mas mababa sa 30 minuto for a delicious family dinner.
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Quinoa Chickpea Salad
Ingredients
- 1 tasa Hilaw na Quinoa - or 2 cup cooked
- 1 maaari tsikpi - 15 ounces, drained, rinsed
- 1 tasa Cherry Tomato - tinadtad
- 2 tasa Pipino - diced, equivalent 1 English cucumber
- 1 medium Red Bell Pepper - deseeded, diced
- 1 maliit Pulang sibuyas - thinly diced
- ⅓ tasa Kalamata Olives - halved
- 3 tablespoons Cilantro - freshly chopped (or mint)
Pagbibihis
- 3 tablespoons Langis ng oliba
- 3 tablespoons Lemon juice
- 2 kutsarita Maple syrup
- ¼ kutsarita kanela
- 1 kutsara Hulled Tahini Paste
- ½ kutsarita Asin
- ¼ kutsarita Bawang Powder
- ¼ kutsarita Ground Pepper
tagubilin
- In a medium saucepan, cook the quinoa following the packaging instruction, or use my tutorial on Paano magluto ng quinoa sa 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.
Imbakan
- Store in the fridge in a sealed container for up to 3 days.
Pagkain
Ingredients at Substitutions
All you need to make this quinoa salad are:
- Lutong 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.
- De-latang Chickpeas – 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.
- Cherry Tomato – Finely diced.
- Pipino – 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.
- Red Bell Pepper or any color yellow bell pepper is sweeter and goes well in this quinoa salad.
- Pulang sibuyas – or yellow onions.
- Kalamata Olives – pitted and halved.
- Gawaan ng kuwaltang metal – Or fresh parsley. Pick your favorite herb.
For the quinoa salad lemon dressing, you need the following:
- Langis ng oliba – I choose locally-sourced extra-virgin olive oil.
- Lemon juice – Either from fresh lemons or store-bought lemon juice.
- Maple syrup – 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.
- kanela – This is optional, but I love the combination of cinnamon in the dressing and mint in the salad.
- Salt and Black Pepper – ayon sa panlasa.
- Bawang Powder – o sariwang dinurog na bawang.
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.
Mga Mungkahi sa Paghahatid
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 Scramble o ang aking Tofu Marinade.
- Edamame
- Sliced Avocado – Don’t add it to the salad before serving.
- Vegan Almond Ricotta Cheese
- Vegan Feta Cheese
- Drizzle of Cucumber Dip
- Toasted Kale
- Nuts like pecans, walnuts, or sliced almonds for a bit of crunch
- Fresh Herbs like dill or parsley
Mga Pagpapalit ng Allergy
Below are some options to make this recipe allergy-friendly:
- Gluten-Free – 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 healthy salad recipes for you to try
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.