This Quinoa Chickpea Salad recipe is the perfect meal when you want something light.
This recipe is Daniel Fast friendly, vegan, and vegetarian, but t's also a wonderful pairing to a steak, roasted chicken, or fish.
When I was in Jordan last year, we had chickpeas with almost every meal when dining at restaurants in Amman. Whether it was in hummus, a salad, or even in lentil stew, Middle Eastern food relies a lot on the humble chickpea.
Fortunately, I love chickpeas any way you make them. I like them roasted (though I haven't perfected that yet), in a salad, as a side, and even straight out of the can.
It's good to love those healthy peas also known as garbanzo beans! Wait- is it a pea or is it a bean? Well, the best answer I can give you is that it's part of the pea family, and also a legume.
The names have crazy histories, which you can search if you're curious. The most important thing is that you know they are one and the same when you're searching the grocery store shelves.
With life the way it is right now, everyone is looking for pantry meals. This would not really qualify as a pantry meal as it has fresh ingredients, too, but if you absolutely had to, you could freeze the carrots, onion, kale, and cilantro in small batches to be added when you're ready to make this dish.
The kale and carrots should be blanched first if you're freezing. Let's just plan on being able to get fresh ingredients now and then and making this when you have them.
What You Need for Quinoa Chickpea Salad
Other than the carrots, onion, kale, and cilantro, you will need quinoa and chickpeas, of course, as well as a good quality olive oil, fresh oregano, salt, pepper, cumin, and lemon juice. Again, as much as you can get of the freshest of everything is going to make your best salad.
How to Make Quinoa Chickpea Salad
Scroll all the way down to see the exact measurements for ingredients as well as detailed instructions for this recipe. You can also print the recipe so you have it when you need it.
I can't tell you the number of times I've found a recipe I couldn't wait to make, bought all the ingredients, and then forgot the name of the recipe and where I saw it. Yes, I've done that!
Go ahead and print it, bookmark it, or pin it on Pinterest so you have it for later.
Gather those ingredients and get started.
Quinoa Chickpea Salad Dressing
Mince cilantro and oregano finely. Whisk with all remaining ingredients. Set aside.
Quinoa Chickpea Salad Base
Cook quinoa according to package directions.
Mince onion.
Grate carrot.
Wash and dry kale.
Remove large stems from kale with a paring knife or by pulling along the stem from the base to the tip.
Slice kale into thin ¼” strips cross-wise.
Heat oil in a pan over med-low heat. Add chickpeas and cook for 1 minute, stirring frequently.
Combine cooked quinoa, chickpeas, and prepared vegetables.
Toss with dressing.
Serves well warm or will keep in the fridge for 2-3 days.
What Other Ingredients Could I Use in Quinoa Chickpea Salad?
The possibilities really are endless with this salad. Tomatoes would be delicious, as would cucumbers. If you are planning to have leftovers, it's best to use harder vegetables like snap peas, turnips, parsnips, or even fresh corn that is cooked just enough so it is still firm.
As long as you aren't avoiding dairy, feta cheese would be a nice addition, as well. Any protein would round this out as a complete meal, too. Grilled chicken, shrimp, or tofu are all great choices.
If you're serving this salad as a main dish, a piece of pita bread, one of these Cheddar Bay biscuits, or a slice of crusty bread would be delicious alongside the meal.
Quinoa Chickpea Salad
A delightful and fresh salad as a main dish or to accompany any meat or fish or other protein.
Ingredients
- 1 C dry quinoa (any variety)
- 1 C cooked chickpeas
- 1 C grated carrot (one large)
- 1 C minced red onion (1/4 large onion)
- 1/2 bunch kale
- 1 tbsp olive oil
- ½ C fresh cilantro leaves
- 1 tbsp fresh oregano leaves
- 4 tbsp olive oil
- 3 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp ground pepper
- ¼ tsp sea salt
Instructions
Dressing directions
Mince cilantro and oregano finely. Whisk with all remaining ingredients.
Cook quinoa according to package directions.
Salad directions
Mince onion and grate carrot. Wash and dry kale. Remove large stems with a paring knife or by pulling along the stem from the base to the tip.
Slice kale into thin ¼” strips cross-wise.
Heat oil in a pan over med-low heat. Add chickpeas and cook for 1 minute, stirring frequently.
Combine cooked quinoa, chickpeas, and prepared vegetables. Toss with dressing.
Serves well warm or will keep in the fridge for 2-3 days.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 141mgCarbohydrates: 39gFiber: 7gSugar: 5gProtein: 9g
How Long Does this Salad Keep?
Quinoa Chickpea Salad lasts 2-3 days in the refrigerator.
This salad is really meant to be served fresh, so don't try to freeze it. Just make enough for your family or guests, perhaps having some leftover for the next day.
More Salad Recipes
Try these other salad recipes for a healthy and delicious meal!
Learn how to pack a Salad in a Jar for taking lunch to work or simply having your meal ready when you are!
Follow Food, Fun & Faraway Places on Social!
FACEBOOK PINTEREST INSTAGRAM TWITTER
Leave a Reply