Lemony Quinoa Chickpea Salad
This quick and refreshing quinoa chickpea salad blends bright lemon, fresh herbs, and hearty legumes for the perfect easy meal prep or fast weekday side dish.
Equipment
- 1 fine mesh sieve
- 1 medium saucepan
- 1 large mixing bowl
Ingredients
Main ingredients
- ¾ cup uncooked quinoa
- 1 teaspoon kosher salt divided
- 1 can (15 ounces) chickpeas drained and rinsed
- 2 teaspoons lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cumin
- 1 tablespoon avocado or extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped flat-leaf parsley
Instructions
Instructions
- Rinse the quinoa under cold water using a fine mesh sieve to remove bitterness.
- In a medium saucepan, combine quinoa, ½ teaspoon kosher salt, and 1½ cups water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Remove from heat and let sit covered for 5 minutes to settle flavors.
- Fluff the quinoa with a fork and let cool slightly.
- In a large bowl, mix quinoa with chickpeas, lemon zest, oregano, garlic powder, black pepper, cumin, and remaining ½ teaspoon salt.
- Drizzle with olive oil and lemon juice, toss gently, and top with parsley. Taste and adjust seasoning if needed.
Notes
Store leftovers in airtight glass containers in the refrigerator for up to 3 days. Add fresh lemon juice before serving for extra zing. You may also prep the quinoa and chickpeas ahead for faster weekday meals.