15-Minute Chickpea Quinoa Salad with Cumin Tahini Dressing

Why Make This Recipe

Let’s face it: we all have those days when cooking feels like a Herculean task. Thankfully, that’s where this 15-Minute Chickpea Quinoa Salad comes to the rescue! It’s quick, wholesome, and packed with flavor. All you need is a few simple ingredients, and you’re ready to roll. And who doesn’t love a meal that’s both nutritious and incredibly delicious? 🙌

You’ll also love how adaptable this salad is. Whether you’re throwing a quick dinner together or prepping for the week, this salad checks all the boxes. Nutrient-dense, vibrant, and oh-so-easy, it’s bound to become a go-to in your kitchen!

How to Make 15-Minute Chickpea Quinoa Salad with Cumin Tahini Dressing

Making this salad is a breeze. Seriously, you could do this while checking your social media or catching up on the latest episode of your favorite show. Here’s how you whip up this beauty:

1. Cook the quinoa per package instructions. Pro tip: use veggie broth instead of water for extra flavor! Let it cool while you prep the rest.
2. Toss all the salad ingredients into a big bowl. Diced tomatoes, cucumbers, red onion? Yes, please!
3. Mix the dressing ingredients in a smaller bowl. Whisk until it’s as smooth as your best friend’s dance moves.
4. Combine the dressing with the salad mix and stir it all together until well-coated.
5. Enjoy your creation! 🎉

For meal prep enthusiasts, this salad stores beautifully in the fridge for 3-5 days. Just keep the dressing and avocado separate if you want to avoid mushy sadness.

Ingredients

• 1 (15 oz) can chickpeas (drained and rinsed)
• 1 cup tomato (diced)
• 1 cup cucumber (diced)
• 1/2 cup red onion (finely diced)
• 1 cup cooked quinoa (I used tricolor cooked in veggie broth)
• 1/3 cup parsley (minced)
• 1/2 avocado (diced)
• 1/4 cup roasted pistachios (or swap for walnuts, pumpkin seeds, etc.)
• 2 tbsp tahini
• 3 tsp olive oil
• 1/2 tsp sea salt
• 1 tbsp water
• Juice of 1 lemon
• 1/2 tsp cumin
• 1-2 cups romaine or arugula

How to Serve 15-Minute Chickpea Quinoa Salad with Cumin Tahini Dressing

Serving this salad is as easy as saying “yum.” You can enjoy it as a standalone meal or as a side to grilled chicken or fish. Feeling fancy? Add some feta or a sprinkle of chili flakes to spice it up.

Plus, you can plate it aesthetically for your Instagram feed—because we all know food tastes better when it looks drool-worthy! 😉✨

How to Store 15-Minute Chickpea Quinoa Salad with Cumin Tahini Dressing

Store your salad in an airtight container in the fridge. It will keep for about 3-5 days. If you’re worried about the avocado turning brown, you can add that fresh right before eating or keep it separate until serving. No one likes a sad, brown avocado!

Tips to Make 15-Minute Chickpea Quinoa Salad with Cumin Tahini Dressing

• Adjust the spices to your liking. If you’re feeling adventurous, throw in red pepper flakes for a little kick!
• Keep extra dressing on hand if you love it saucy. You never know when a salad might need a dressing upgrade. 😉
• If your quinoa cools too fast, just give it a light warm-up—no one wants cold quinoa, right?

Variation

Feeling creative? Switch up the ingredients! Toss in some roasted sweet potatoes or swap out the chickpeas for black beans. The world is your oyster, or should I say, your salad bowl? 🌍🥗

FAQs

Q: Can I make this salad ahead of time for meal prep?
A: Absolutely! It keeps well in the fridge for about 3-5 days. Just store the dressing and avocado separately if you want to keep things fresh.

Q: What can I substitute for quinoa?
A: You can use couscous, farro, or even brown rice! Just keep in mind that cook times will vary, so adjust accordingly.

Q: Is this salad vegan?
A: Yes! Everything here is plant-based and delicious. Perfect for anyone trying to eat a little greener! 🌱

Now, go grab your ingredients and whip up this delectable salad! I promise no one will judge you if you eat it straight from the bowl. 🍽️😄

Chickpea Quinoa Salad

A quick and nutritious salad that's both vibrant and delicious, perfect for meal prep or a fresh side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Salad

• 1 can 15 oz can chickpeas (drained and rinsed)
• 1 cup tomato (diced)
• 1 cup cucumber (diced)
• 1/2 cup red onion (finely diced)
• 1 cup cooked quinoa (tricolor cooked in veggie broth) Use veggie broth for extra flavor.
• 1/3 cup parsley (minced)
• 1/2 count avocado (diced) Keep separate until serving to avoid browning.
• 1/4 cup roasted pistachios (or walnuts, pumpkin seeds, etc.)
• 1-2 cups romaine or arugula

For the Dressing

• 2 tbsp tahini
• 3 tsp olive oil
• 1/2 tsp sea salt
• 1 tbsp water
• 1 count Juice of 1 lemon
• 1/2 tsp cumin

Method

 

Preparation

1. Cook the quinoa per package instructions. Use veggie broth instead of water for extra flavor. Let it cool while you prep the rest.
2. Toss all the salad ingredients into a big bowl.
3. Mix the dressing ingredients in a smaller bowl and whisk until smooth.
4. Combine the dressing with the salad mix and stir until well-coated.
5. Enjoy your creation!

Notes

Stores well for 3-5 days in the fridge. Keep dressing and avocado separate if you want to avoid mushiness. Adjust spices to your liking.