Description
A zesty, protein-packed quinoa salad recipe with chickpeas, crisp veggies, and a lemon garlic dressing. Perfect for clean eating and weekly meal prep.
Ingredients
1 cup uncooked quinoa, rinsed
2 cups water
1 can (15 oz) chickpeas, rinsed and drained
1 medium cucumber, seeded and chopped
1 red bell pepper, chopped
¾ cup red onion, chopped
1 cup parsley, finely chopped
¼ cup olive oil
¼ cup lemon juice (2–3 lemons)
1 tbsp vinegar
2 cloves garlic, minced
½ tsp sea salt
Black pepper, to taste
Instructions
1. Rinse quinoa in cold water using a fine-mesh strainer.
2. Combine quinoa and water in saucepan; bring to a boil.
3. Reduce heat to low, simmer uncovered until water is absorbed (about 15 min).
4. Remove from heat, cover, and let rest for 5 min. Fluff with a fork.
5. In a large bowl, mix chickpeas, cucumber, bell pepper, onion, and parsley.
6. Whisk olive oil, lemon juice, vinegar, garlic, and salt in a small bowl.
7. Add quinoa to the large bowl, pour dressing over, and toss to coat.
8. Season with black pepper and more salt if needed.
9. Let salad sit 5–10 minutes before serving.
10. Serve chilled or at room temperature.
Notes
Salad keeps well for up to 4 days in an airtight container.
Add avocado, feta, or grilled chicken for variation.
Perfect for meal prep, picnics, or a post-workout meal.