Lemon Chickpea and Quinoa Salad Recipe
Lemon Chickpea and Quinoa Salad

This fresh salad is great for any occasion, and can easily be made as part of meal prep for the week. It’s light and satisfying, while being packed with nutrients and protein.
Serves: 6Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy
Serves: 6
Ingredients
- 3⁄4 cup quinoa
- 1 1⁄2 cups water
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1⁄2 cup red onion, chopped
- 1 cup English cucumber, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved or quartered
- 1⁄2 cup radishes, chopped
- 1⁄4 cup kalamata olives, chopped
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup fresh dill, chopped
- 1⁄4 cup lemon juice
- 2 tbsp. olive oil
- 3 cloves garlic, minced
- Salt, to taste
- 1⁄4 tsp. pepper
Directions
- In a medium saucepan, add quinoa and water. Bring to a boil, then reduce heat to a simmer and cover; cook about 12-15 minutes, until water is absorbed. Fluff and allow to cool slightly.
- Place quinoa in a large bowl and add chickpeas, onion, cucumber, bell pepper, tomatoes, radishes, olives, parsley and dill. Toss to combine.
- In a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper together. Add to salad mixture and toss to combine.
- Serve and refrigerate leftovers.
Serves: 6
Ingredients
- 3⁄4 cup quinoa
- 1 1⁄2 cups water
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1⁄2 cup red onion, chopped
- 1 cup English cucumber, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved or quartered
- 1⁄2 cup radishes, chopped
- 1⁄4 cup kalamata olives, chopped
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup fresh dill, chopped
- 1⁄4 cup lemon juice
- 2 tbsp. olive oil
- 3 cloves garlic, minced
- Salt, to taste
- 1⁄4 tsp. pepper
Directions
- In a medium saucepan, add quinoa and water. Bring to a boil, then reduce heat to a simmer and cover; cook about 12-15 minutes, until water is absorbed. Fluff and allow to cool slightly.
- Place quinoa in a large bowl and add chickpeas, onion, cucumber, bell pepper, tomatoes, radishes, olives, parsley and dill. Toss to combine.
- In a small bowl, whisk lemon juice, olive oil, garlic, salt and pepper together. Add to salad mixture and toss to combine.
- Serve and refrigerate leftovers.
Amount per serving | |
---|---|
Calories | 260 |
Total Fat | 9g |
Saturated Fat | 1g |
Cholesterol | 0mg |
Sodium | 420mg |
Total Carbohydrate | 37g |
Dietary Fiber | 7g |
Sugars | 5g |
Protein | 9g |