30-Minute Quinoa Chickpea Herb Salad with Lemon Vinaigrette
This quinoa chickpea salad is made with dill and parsley, fresh tomatoes and a refreshing citrus vinaigrette. Enjoy as a light lunch or dinner, or a simple side salad.
Servings 6 people
Calories 219kcal
Ingredients
- 1 cup uncooked quinoa (I used tricolour quinoa)
- 2 cups water
- 1/2 red onion finely chopped
- 2 celery stalks chopped
- 1 1/2 cup cherry tomatoes chopped (300g/10 oz)
- 1/2 cup parsley tightly packed
- 1/2 cup dill tightly packed
- 1 can chickpeas drained and rinsed (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
Instructions
- 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.
- In a large mixing bowl combine quinoa with chopped celery and tomatoes, parsley, dill, 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.
Notes
Quinoa salad will keep in fridge for up to 5 days. Store in an air-tight container.
Nutritional information is a rough estimate.
Nutrition
Calories: 219kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 17mg | Potassium: 353mg | Fiber: 3g | Sugar: 2g | Vitamin A: 906IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 2mg