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Vegan Quinoa Salad with Chickpeas

Quinoa for breakfast, lunch, and dinner! This vegan quinoa salad with chickpeas is a complete meal, making a great lunch or dinner. This superfood is a must in my diet, I have it all year round. This salad is super easy and one of my favorites to have in the summer.

Ingredients

Makes 6 servings    

  • 2 cups water 1 cup quinoa
  • 1/4 cup lemon or lime juice
  • 2 tablespoons olive oil
  • 1 cup cilantro, chopped 2 scallions, thinly sliced 1 tsp garlic, minced
  • 1/2 cup tomato, diced
  • 1 avocado, in cubes
  • 1 can of chickpeas (or 1 cup of homemade )
  • salt & pepper to taste
  • a dash of cayenne (optional)  

Instructions

  1. Rinse quinoa well with cool water in a fine mesh strainer until the water runs clear.  
  2. Add rinsed quinoa to a saucepan over low heat; stir with wooden spoon until all water has evaporated and grains emit a faint, roasted aroma. Add water and a pinch of salt.  
  3. Cover and bring to boil.   Lower heat and simmer, covered, for about 10 to 15 minutes, or until all water is absorbed; let sit, covered for about 5 minutes before fluffing with a fork.  
  4. Meanwhile, prepare and mix remaining ingredients in a bowl until well combined.  
  5. Mix in cooked quinoa and serve room temperature.

 

Vegan Quinoa Salad with Chickpeas

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 1/4 cup lemon or lime juice
  • 2 tbsp  olive oil
  • 1 cup cilantro chopped
  • 2 scallions thinly sliced
  • 1 teaspoon garlic minced
  • 1/2 cup tomato diced
  • 1 avocado in cubes
  • 1 can of chickpeas or 1 cup of homemade
  • salt & pepper to taste
  • a dash of cayenne optional

Instructions

  1. Rinse quinoa well with cool water in a fine mesh strainer until the water runs clear.
  2. Add rinsed quinoa to a saucepan over low heat; stir with wooden spoon until all water has evaporated and grains emit a faint, roasted aroma.
  3. Add water and a pinch of salt.
  4. Cover and bring to boil.
  5. Lower heat and simmer, covered, for about 10 to 15 minutes, or until all water is absorbed; let sit, covered for about 5 minutes before fluffing with a fork.
  6. Meanwhile, prepare and mix remaining ingredients in a bowl until well combined.
  7. Mix in cooked quinoa and serve room temperature.

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