Quinoa Chickpea Salad
A colorful, protein-packed salad with quinoa, chickpeas, fresh vegetables, and creamy avocado, tossed in a zesty lime dressing. Perfect as a light lunch, side dish, or meal-prep favorite, it’s quick, easy, and full of wholesome flavors.
Equipment
- 1 medium saucepan
- 1 large mixing bowl
- 1 Small Bowl (for dressing)
- Fork (for fluffing quinoa)
- Knife & Cutting Board
Ingredients
For Quinoa:
- 1 cup quinoa rinsed
- 1 ½ cups water
For the Salad:
- 1 medium beefsteak tomato deseeded
- 1 red bell pepper diced
- 1 English cucumber diced
- ½ cup red onion diced
- 15- ounce can chickpeas drained and rinsed
- 1 avocado diced
- ½ cup cilantro roughly chopped
For Lime Dressing:
- 1 lime juiced and zested
- 2 tablespoons olive oil
- ½ teaspoon salt
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
Instructions
- Rinse and Prep Quinoa: Begin by placing 1 cup of quinoa in a fine-mesh sieve. Rinse thoroughly under cold running water until the water runs clear. This removes any residual bitterness from the natural coating called saponin. Once rinsed, transfer the quinoa to a medium saucepan and add 1 ½ cups of fresh water. This ensures the grains cook evenly and absorb the correct amount of moisture.
- Cook Quinoa to Fluffy Perfection: Place the saucepan over medium-high heat and bring the water to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the quinoa to simmer gently for 15 minutes, avoiding removing the lid during cooking to keep steam trapped. After 15 minutes, remove the saucepan from heat but keep it covered for an additional 10 minutes. This resting period allows the quinoa to steam fully, resulting in light, fluffy grains. Use a fork to fluff the quinoa and let it cool to room temperature.
- Prepare Fresh Vegetables: While the quinoa cooks, wash and dice the vegetables. Peel and chop the red onion into small, uniform pieces for consistent flavor in every bite. Deseed and cube the beefsteak tomato. Dice the red bell pepper and English cucumber into similar-sized pieces to maintain balance in texture. Peel and dice the avocado last to prevent browning. Roughly chop the cilantro into small, manageable pieces, ensuring the herb distributes evenly throughout the salad.
- Prepare Chickpeas: Drain and rinse a 15-ounce can of chickpeas under cool running water to remove excess sodium and canning liquid. Shake off excess water before adding them to the salad. Chickpeas add protein, fiber, and a slightly firm texture that complements the soft quinoa and vegetables.
- Combine Base Salad Ingredients: Once the quinoa has cooled, transfer it to a large mixing bowl. Add the diced cucumber, red bell pepper, tomato, red onion, and chickpeas. Gently toss the ingredients together to ensure the quinoa is evenly distributed among the vegetables. This creates a colorful, nutrient-rich foundation for the salad.
- Incorporate Avocado and Herbs: Add the diced avocado and chopped cilantro to the salad. Carefully fold the ingredients together to avoid mashing the avocado. The creamy avocado adds healthy fats and a smooth texture, while cilantro provides a fresh, aromatic lift to the overall flavor.
- Prepare Zesty Lime Dressing: In a small bowl, juice and zest 1 lime. Add 2 tablespoons of olive oil, 2 teaspoons of chili powder, ½ teaspoon of garlic powder, and ½ teaspoon of salt. Whisk the ingredients thoroughly until fully combined. The lime juice adds bright acidity, olive oil provides healthy fats, and the spices enhance the salad with subtle layers of flavor.
- Dress the Salad and Toss: Pour the dressing evenly over the salad. Using a large spoon or salad tongs, gently toss the mixture so each ingredient is coated with the dressing. Be careful not to overmix to preserve the texture of the avocado and keep the quinoa fluffy.
- Serve or Store: Serve immediately as a light lunch, nutritious dinner, or flavorful side dish. For leftovers, transfer the salad to an airtight container and refrigerate for up to 3 days. Gently toss before serving to redistribute the dressing evenly.
Notes
- Always allow cooked quinoa to cool before mixing with other ingredients to prevent the avocado from browning and the vegetables from wilting.
- Dice all vegetables to a similar size for a uniform texture and balanced bite in every spoonful.
- Feel free to swap in seasonal vegetables or whatever you have in your fridge; zucchini, yellow squash, or cherry tomatoes make excellent substitutes.
- Use a ripe, creamy avocado for the best texture, and add it last when assembling the salad.
- Adjust chili powder and garlic to taste if you prefer a milder or spicier salad.
