Chickpea Quinoa Salad

dairy free, gluten free, recipe, sides, vegetables, vegetarian / By
Throw together this simple Chickpea Quinoa Salad for a summer side dish that’s packed with flavor (and color)!
 
Throw together this simple chickpea quinoa salad for a summer side dish that's packed with flavor (and color)!

 
We’ve still got a solid month before the official end of summer, so I’m aiming to soak up as many refreshing, hot weather dishes as I can before it’s back to warm bowls of pumpkin flavored oatmeal and homemade chili. This Chickpea Quinoa Salad ended up being the perfect dinner side, but also moonlighted as a great salad topping atop some fresh arugula for lunch. 
 
I literally just threw in whatever produce I had in my fridge at the time into this recipe, so feel free to do your own thing if you choose to throw this together. Cucumber, red onion, bell peppers, and shredded carrots would all be great! Who knows what I’ll add in the next time I make it…
 
Quinoa Chickpea Salad
Serves 4
Whether you're looking for an easy side dish for dinner or a great option for a meatless lunch, this quinoa chickpea salad is a pretty tasty alternative, if I do say so myself
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Prep Time
7 min
Cook Time
18 min
Total Time
25 min
Prep Time
7 min
Cook Time
18 min
Total Time
25 min
Ingredients
  1. 1/2 cup uncooked quinoa
  2. 1 can chickpeas, drained
  3. 1 zucchini, chopped
  4. 1 yellow squash, chopped
  5. 1 cup cherry tomatoes, chopped
  6. 1/2 tbsp extra virgin olive oil
  7. 1 tsp balsamic vinegar
  8. 1/2 tsp dijon mustard
  9. 1 tbsp lemon juice
  10. salt and pepper, to taste
Instructions
  1. Rinse quinoa. Combine 1/2 cup quinoa with 1 cup water in pot over high heat. Bring to boil, then reduce to simmer. Cover and allow to cook for 15-18 minutes, or until water is absorbed.
  2. Rinse chickpeas and transfer to large mixing bowl.
  3. While quinoa cooks, wash and chop veggies. Transfer to large mixing bowl with chickpeas.
  4. Whisk together EVOO, vinegar, mustard, lemon juice, and salt and pepper in small bowl. Adjust ingredients to your personal flavor preference.
  5. Allow quinoa to cool slightly before adding to large mixing bowl with chickpeas and veggies.
  6. Toss with dressing until well combined.
  7. Store in airtight container in fridge for up to one week.
Clara Norfleet | Food Fitness and Faith https://claranorfleet.com/
What are some of your all time favorite summer go-to recipes??