Quinoa Chickpea Salad
This quinoa chickpea salad is fresh, filling, and loaded with veggies and plant-based protein. Tossed in a simple vinaigrette, it’s perfect for meal prep or a light lunch.
Servings: 5 cups
Ingredients
- 3 cups cooked quinoa
- 1 15 oz can chickpeas drained and rinsed
- 1 cup chopped cucumbers
- 1 cup quartered cherry tomatoes
- ½ cup chopped red or yellow bell pepper
- ½ cup chopped carrots
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- 2 Tablespoons olive oil
- 1 Tablespoon red wine or white balsamic vinegar
- 2-3 Tablespoons feta cheese
- ½ teaspoon fresh ground pepper
- ¼ teaspoon sea salt
Instructions
- Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
- Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.
Notes
- Storage: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
- Dressing: I love the simple dressing I created with this salad but any vinaigrette would work if you're in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette or lemon vinaigrette.
Nutrition
Serving: 1cup | Calories: 298kcal | Carbohydrates: 44g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 469mg | Fiber: 10g | Sugar: 4g