Quinoa Salad with Chickpeas and Almonds

Name: Quinoa Salad with Chickpeas and Almonds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa (rinsed); 1 3/4 cup water; 1 can chickpeas (rinsed and drained); 1/2 cup almonds (toasted and chopped); 1 cup cucumber (diced); 1 cup cherry tomatoes (halved); 1/4 cup red onion (finely chopped); 1/4 cup fresh parsley (chopped); 1/4 cup fresh mint (chopped); 1/4 cup olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tsp honey; 1 tsp ground cumin; 1/2 tsp salt (or to taste); 1/4 tsp black pepper (freshly ground)

30 min 4 servings Easy

All Recipes

A refreshing quinoa salad packed with protein-rich chickpeas, crunchy almonds, and fresh herbs. Perfect as a side dish or a light meal.

Prep

15 min

Cook

15 min

Total

30 min

Servings

Difficulty

Easy

Quinoa salad with chickpeas and almonds is a delightful dish that combines the nutty flavour of quinoa with the creamy texture of chickpeas and the crunch of toasted almonds. This salad is not only nutritious but also incredibly versatile, making it a great choice for a light lunch or a hearty side dish. The star of this dish, quinoa, is a complete protein packed with all nine essential amino acids. When paired with chickpeas, a legume high in fibre and protein, this salad becomes a powerhouse of nutrients. The addition of almonds adds a satisfying crunch, while fresh herbs and a zesty lemon dressing bring everything together in perfect harmony.

Instructions

Cook the quinoa

In a medium saucepan, bring 1 3/4 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and let cool.

Pro tip: For extra flavour, cook quinoa in vegetable broth instead of water.

Prepare the dressing

In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, and pepper until well combined.

Pro tip: Adjust the seasoning to your taste preference.

Combine salad ingredients

In a large bowl, combine the cooked quinoa, chickpeas, almonds, cucumber, cherry tomatoes, red onion, parsley, and mint.

Pro tip: Ensure the quinoa is cooled to room temperature to prevent wilting the herbs.

Dress the salad

Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Pro tip: Taste and adjust seasoning if necessary.

Chill the salad

Cover and refrigerate the salad for at least 15 minutes to allow the flavours to meld. Serve chilled or at room temperature.

Pro tip: Garnish with extra herbs or a sprinkle of feta cheese for added richness.

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Tips & Tricks

Rinse quinoa thoroughly to remove bitterness.
Use fresh lemon juice for a zesty flavour.
Toast almonds for added crunch and flavour.
Adjust seasoning to taste before serving.

Frequently Asked Questions

How can I make this salad vegan?

Simply omit the honey in the dressing or substitute it with maple syrup or agave nectar.

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro for different textures.

How long can I store this salad?

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

What can I add for extra protein?

Add grilled chicken, cooked shrimp, or tofu to increase the protein content.

Can I use canned chickpeas?

Yes, canned chickpeas are convenient. Just make sure to rinse and drain them well before use.

Serving Suggestions

Serve this salad chilled or at room temperature for the best flavour. It pairs beautifully with grilled chicken or fish, making it an excellent accompaniment for a barbecue or picnic. This salad can be made ahead and stored in the refrigerator for up to three days. The flavours meld beautifully over time, making it ideal for meal prep or a quick grab-and-go lunch.

Nutrition per serving

380

Calories

12g

Protein

18g

Fat

A refreshing and vibrant Mediterranean salad packed with fresh vegetables, olives, and feta cheese, perfect for a light lunch or side dish.

Easy20 min

See the recipe

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