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Chickpea Quinoa Salad

A quick and nutritious salad that's both vibrant and delicious, perfect for meal prep or a fresh side dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.