A kitchen sink salad saves the day!
Quinoa salads are one of my favorite dishes to put together. This easy Lemon Quinoa and Chickpea salad recipe is a one pot meal that you can throw together in a cinch!
Lemon Quinoa + Chickpea Salad
Chickpeas are one my favorite beans and they add texture and plenty of nutrition to this easy quinoa salad! Chickpeas contain a fair of amount of protein and fiber, making them a wonderful addition to just about any salad.
Quinoa is my all time favorite grain, well technically it’s a seed, but is more often referred to as a grain. It’s gluten free, and just like chickpeas is full of nutrition, containing a good amount of protein, fiber and other vitamins and minerals.
Together, this duo makes a for a healthy base, all that’s needed is a few veggies, chopped parsley, a little salt, pepper and big squeeze of lemon!
Most of the time I don’t plan on a specific list of vegetables to include in my quinoa salad unless I’m specifically doing a certain theme like this Greek Chickpea & Quinoa Salad or this Apple Harvest Quinoa Salad. This lemon quinoa & chickpea salad just happened to be ingredients that needed to be used up in the refrigerator that I threw together, and as usual tasted amazing.
I make these salads often using various ingredients each time. They usually always contain the ingredients listed here with maybe sliced cherry tomatoes, zucchini or cucumber added in, just depending on what I have on hand. They’re always fresh tasting, hearty, have great texture and just plain make me happy!
You can make this ahead of time, keep it in the refrigerator and you’ll have a great option available to snack on or have as a full meal. Breakfast, lunch or dinner, this salad is full of simple nutrient dense foods that will put a smile on your face and make you say AHH!
For More Quinoa & Chickpea Salad Inspiration
- Greek Chickpea & Quinoa Salad
- Grilled Peach, Corn & Zucchini Quinao Salad
- Roasted Cauliflower + Chickpeas + Mustard Dressing
LEMON QUINOA & CHICKPEA SALAD
Quinoa, chickpeas and diced carrots, bell peppers, scallions and big squeeze of lemon make this a light, well-balanced, healthy main!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 2 - 3
- Category: Entree, Salad
- Cuisine: Vegan
- 1 cup dry quinoa (I used tri-color)
- 1 3/4 cup water
- 1 teaspoon garlic powder
- 1 1/2 cups cooked or 1 can (15 oz.) garbanzo beans (chickpeas), drained and rinsed
- 3/4 cup carrots, diced small
- 1/2 cup scallions, thinly sliced
- 1 red or yellow bell pepper, diced
- 1/2 cup parsley, chopped
- juice of one lemon
- red pepper flakes, optional
- mineral salt & fresh cracked pepper to taste
In a fine mesh sieve rinse quinoa under cool running water.
In a large pot, combine water, quinoa and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 – 15 minutes. Fluff with a fork.
Add chickpeas, carrots, scallions, bell pepper, parsley, lemon juice and spices, mix well. Serve warm or cold.
I love this with just lemon juice drizzled on top, avocado slices would be a great addition too.
Serves 3 – 4
You can really use any seasoning here you like. I used a bit of Trader Joe’s 21 Salute Seasoning mix. Or you can use an everyday seasoning, lemon pepper blend or any of your favorite spices. Even a teaspoon or so of thyme, basil, cumin or any of your favorites will work here. Keep it simple or add various spices to suit your taste.