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This Quinoa Chickpea Salad recipe is the perfect side when you want something light to accompany a steak, roasted chicken, or fish. This also makes a wonderful meal all on its own. 
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5 from 1 vote

Quinoa Chickpea Salad Recipe

A delightful and fresh salad as a main dish or to accompany any meat or fish or other protein.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Recipes
Cuisine: Middle Eastern
Servings: 5 servings
Calories: 309kcal

Ingredients

Salad

  • 1 C dry quinoa any variety
  • 1 C cooked chickpeas
  • 1 C grated carrot one large
  • 1 C red onion ¼ large onion, minced
  • ½ bunch kale
  • 1 tablespoon olive oil

Dressing

  • ½ C fresh cilantro leaves
  • 1 tablespoon fresh oregano leaves
  • 4 tablespoon olive oil
  • 3 tablespoon lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ¼ teaspoon sea salt

Instructions

Dressing directions

  • Mince cilantro and oregano finely. Whisk with all remaining ingredients with the fresh herbs.
  • 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 medium 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

Serving: 1 | Calories: 309kcal | Carbohydrates: 39g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 141mg | Fiber: 7g | Sugar: 5g