Chickpea Quinoa Salad

Chickpea Quinoa Salad is refreshing and protein-packed. It can be served as a side or even a main course. Even salad haters will love this salad, as it’s a cross between a raw salad and a cooked pilaf. It can be made ahead of time and is perfect for weekday lunches or even parties.

Quinoa is very versatile, and you can dish out endless varieties of healthy meals. I’ll share all my favorite quinoa recipes, one at a time. The fluffy seeds make a great substitute for rice in any of your favorite rice recipes.

I started eating quinoa only after I moved to the US and it was love at first bite. I’ve never looked back and have tried to come up with plenty of fusion recipes and salads. Quinoa can really take on the flavor additions well and adds a crunchy nutty mouthfeel. It may not be for everyone, but you just got to find the right recipe.

I use quinoa in my everyday cooking. It will be on my lunch menu for at least twice a week. Thankfully, both my husband and my son love quinoa. It makes things so much easier when the diet and taste preferences are similar for everyone in the family.

This Chickpea Quinoa Salad has been one of my favorites. It is very refreshing and tastes amazing. It is an amalgamation of sweet, sour and pungent flavors. I keep going back to this recipe frequently to satiate my taste buds.

Check out my other Holiday recipes

Raspberry Thumbprint Cookies

Cranberry Mocktail

Caramel Apple Dip Charcuterie Board

Almond Butter Brownies

What is quinoa?

• Quinoa is a seed and not a grain.
• It has been cultivated in South America for centuries and has only just gained popularity worldwide.
• It is an excellent source of nutrients like folate, magnesium, zinc, and iron.  In other words, it’s a boon for vegetarian women who are almost always deficient in one of these nutrients.
• It is rich in protein and fiber.

This Chickpea Quinoa Salad

• Tastes amazing, with sour and sweet notes.
• Is very healthy and packed with nutrients.
• Can be made ahead for busy weekday lunches.
• Can be customized according to your taste.
• Will be loved by children and adults. My son loves it!

Ingredients for Chickpea Quinoa Salad

Quinoa

Use any variety of quinoa. Wash the quinoa in water well to remove any bitterness that may be present.

Chickpeas

You can either use canned chickpeas or soak and cook dry chickpeas.

Vegetables

I like to use red bell pepper and cucumber to complement the lemon maple mustard dressing. As for the onions, I like the red ones in my salad. They give that little bit of heat.

Cilantro

I always like the combination of cilantro and lime. You can however replace it with parsley if you would prefer that.

Maple Syrup

Any good quality pure maple syrup will work. You can also replace maple syrup with equal portions of honey.

Dijon Mustard

This is my favorite ingredient in the dressing. The pungent flavor of Dijon mustard balances the sweetness of maple syrup.

Lemon juice

This makes the salad refreshing. Replace it with lime juice if you want to.

Olive oil

Use a good quality extra virgin olive oil for a good flavor.

Dried Cranberries

Craisins or dried cranberries add a wonderful texture to this salad and make it festive.

Chickpea Quinoa Salad – Basic Method

1. Prep the veggies and Chickpeas
2. Cook quinoa
3. Make the dressing
4. Mix everything together
5. Refrigerate the salad.

Chickpea Quinoa Salad – Step by Step Method

Prepping the veggies and Chickpeas

Step: Chop the red bell peppers, cucumber, and red onion. When you chop, make sure they are small enough to not overpower the salad. To reference the size, you can look at the pictures below to get an idea.

Step 2: Next, drain the canned chickpeas and rinse them well with water. If you are using dry chickpeas, soak them overnight and pressure cook them till they are soft (for about 20 minutes on an Instant pot or for 6 to 7 whistles on a normal pressure cooker).

Cook Quinoa

Step 3: Wash Quinoa twice in running water and drain using a fine mesh sieve. Make sure all the water has drained.

Step 4: In a saucepan add olive oil. Once it gets hot add two minced garlic cloves and fry for a minute. Add the washed quinoa and two parts vegetable broth or water. I used vegetable broth for extra flavor. Add a bay leaf, and salt to taste and let it come to a rolling boil. Turn the heat to low and cook covered for 20 minutes.

Step 5: Once cooked, turn off the heat. You’ll know it’s done when all the water has been absorbed. Once done, lightly fluff it up with a fork and cover it again. Let it sit for at least 10-15 minutes. That’s because quinoa needs that time to absorb all the water and turn fluffy.

Step 6: Cool down the quinoa completely as this is an important step. It is important because, if you add the dressing to hot quinoa, the lemon juice will taste weird. Trust me, I’ve been in a hurry and have done that. It doesn’t taste half as good when you do that.

Make the Dressing

Step 7: Meanwhile, prepare the dressing by mixing lemon juice, maple syrup, Dijon mustard, olive oil, salt, and pepper. Mix it well using a wire whisk. Keep it aside.

Mix everything together to make the Chickpea Quinoa Salad

Step 8: Now, combine the cooled quinoa, red bell pepper, onion, cucumber, chickpeas and the dressing. Once combined, mix them well.

Step 9: Finally, add in some chopped cilantro and dried cranberries. Once you add the garnish, taste the salad and add more maple syrup or lemon juice or Dijon mustard based on your preference.

Refrigerate the Chickpea Quinoa Salad

Step 10: Once you’ve adjusted the seasonings in the dressing, refrigerate for a minimum of 45 minutes. That’s when the quinoa will soak up the flavors from the dressing.

Serve the Chickpea Quinoa Salad cold or at room temperature.

Can I make the Chickpea Quinoa Salad ahead of time?

Yes, you can make it up to a day in advance for any gatherings. If you want to make it 3-4 days ahead of time, I would hold off on adding the dressing and the red onions. Rest of the ingredients should be fine to make ahead.

Prepare the dressing and add the chopped red onions a day before you need to serve the salad.

How to store the leftovers?

You can refrigerate the leftovers. As this Chickpea Quinoa Salad does not have any greens like spinach, they will refrigerate well without getting soggy.