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Quinoa Chickpea Rainbow Salad with Lemon Vinaigrette

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A colorful and nutritious salad featuring quinoa, chickpeas, and fresh vegetables, dressed in a zesty lemon vinaigrette.

Ingredients

Scale
  • 1/2 cup (90g) quinoa, rinsed
  • 1 cup (164g) cooked chickpeas
  • 1 cup (100g) diced cucumber
  • 1/2 cup (75g) diced red bell pepper
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (30g) chopped red onion
  • 1/4 cup (15g) chopped fresh parsley
  • 3 tbsp (45ml) olive oil
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5ml) honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions

  1. Combine rinsed quinoa with 1 cup water in a small pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside to cool.
  2. While the quinoa cooks, chop the cucumber, red bell pepper, and red onion into bite-sized pieces. Shred the carrots using a box grater or a food processor and chop the fresh parsley. The rainbow of colors will uplift your spirit!
  3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until emulsified. Taste and adjust seasoning as necessary because every palate is different!
  4. In a large bowl, combine the cooled quinoa, chickpeas, and prepared vegetables. Gently toss to combine all the hues and textures for maximum enjoyment.
  5. Pour the lemon vinaigrette over the salad and toss gently to coat everything evenly. For the best flavor, refrigerate for at least 30 minutes before serving. This waiting time allows the flavors to meld beautifully.

Notes

You can customize this salad with different vegetables or add nuts for extra crunch. Enjoy it as a side or a main dish.

Nutrition

Find it online: https://tashirecipez.com/quinoa-chickpea-rainbow-salad-lemon-vinaigrette/

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