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Quinoa chickpea salad with fresh veggies in a mixing bowl
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Quinoa Chickpea Salad

Make a delicious quinoa and chickpea salad with fresh chopped veggies and a basil vinaigrette
Course Side
Cuisine American
Keyword chickpea quinoa salad, lemon basil vinaigrette, quinoa and chickpea salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 196kcal
Author Madeline

Ingredients

  • 1 cup dry quinoa
  • 1 can chickpeas
  • 3/4 cup crumbled feta
  • 1 cup chopped cucumber
  • 1 bell pepper chopped into bite size pieces
  • 1/4 a red onion - finely diced
  • 1/2 cup fresh basil leaves
  • 1/4 cup olive oil
  • 3 tbsp white balsamic
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp salt

Instructions

  • Cook quinoa according to package instructions. Fluff with a fork and allow to cool completely.
  • Open can of chickpeas and rinse under cold water until the water runs clear. Set aside.
  • Prepare dressing by blending fresh basil leaves, white balsamic, lemon juice, dijon mustard, maple syrup, and salt with an immersion blender or standard blender
  • Add the cooked and cooled quinoa to a bowl along with the chickpeas, feta, cucumber, bell pepper, and red onion. Pour lemon basil vinaigrette over top and toss to combine. Serve chilled or at room temperature.

Notes

  • use parsley or cilantro in place of basil in the vinaigrette
  • use any type or quinoa that you like or even brown rice in place of the quinoa
  • omit the feta cheese to make this recipe vegan

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 317mg | Potassium: 209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 22mg | Calcium: 91mg | Iron: 1mg