Quinoa Chickpea Salad
Here's an easy and vegan quinoa chickpea salad recipe for you. Made with fresh veg, herbs, chickpeas, pumpkin seeds and quinoa.
- 1 cup quinoa uncooked (I used tricolour quinoa)
- 2 cup water
- 1 red onion small
- 2 celery stalks
- 1 1/2 cup cherry tomatoes (300g/10 oz)
- 1/2 cup parsley tightly packed
- 1/2 cup dill tightly packed
- 1 can chickpeas (400 ml/14 fl oz)
- 1/4 cup pumpkin seeds
Lemon Vinaigrette dressing:
- 1/4 cup olive oil + 1 tbsp
- 3 tbsp lemon juice
- 1 clove garlic finely chopped
- sea salt pinch
- pepper pinch
- In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let rest.
- Dice onion, and chop celery and tomatoes into small chunks. Finely chop parsley and dill. Drain and rinse chickpeas.
- In a large mixing bowl combine quinoa with veg, herbs, chickpeas and pumpkin seeds.
- Prepare vinaigrette: in a small mixing bowl combine olive oil, lemon juice, chopped garlic, sea salt and pepper. Whisk to combine. Pour lemon vinaigrette over quinoa salad and toss to combine.
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My name is Hannah and I started this blog to bring you plant-based recipes worth sharing. My recipes are intended for everyone to enjoy; whether you’re vegan, or simply trying to incorporate more plants into your diet. See all recipes by Hannah