Easy Quinoa Salad with Chickpeas (vegan, gf)
Servings: 4 servings
Ingredients
- 1 cup uncooked quinoa
- 1 ½ cups chickpeas, drained, rinsed, patted dry
- 1 cup bell pepper, chopped
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- ⅓ cup red onions, finely diced
- 2 cups spinach or leafy greens
- 1 cup corn, steamed (2 cobs)
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
Lemon Balsamic Dressing
- ¼ cup olive oil
- ¼ cup white balsamic vinegar
- 3-4 tablespoons fresh lemon juice and lemon zest
- 1 garlic clove, minced
- ½ teaspoon each salt and pepper
Salad Toppings
- ⅓ cup almonds, toasted
- ½ teaspoon red pepper flakes
- 3-4 tablespoons dried cranberries
Optional Add-Ins
- 1 avocado, diced
- ⅓ cup vegan feta cheese
Instructions
- Cook the quinoa as per package directions (see tips in post). Let cool then fluff with a fork and stir in some chopped herbs.
- Wash and prep the vegetables. For the corn choose fresh or frozen. I peel and steam the corn in boiling salt water for ~4 minutes. Then slice the corn off the cob and sprinkle with a pinch of salt and black pepper.
- Make the lemony balsamic dressing. Put all the ingredients into a jar and shake until well combined. Taste and adjust flavor as desired.
- Dress the quinoa salad. For a family style salad, toss the quinoa, chickpeas, vegetables, and herbs together in a large serving bowl with the lemon balsamic dressing until well incorporated. Garnish with nuts/seeds, fruit, and any add ins.
- For individual Mason jar salads: Divide the salad dressing evenly between 4 jars. Next, layer in the chickpeas, then chopped vegetables, quinoa, and top with leafy greens and any crunchy ingredients like nuts or croutons. Dump the salad jars into a bowl or plate when ready to enjoy!
Notes
Yield: This recipe makes 1 large family size salad or 4 individual salad jars.
Quinoa: If you have leftover or frozen quinoa (2-3 cups), you can use that and skip cooking more quinoa. To save time, make the quinoa a few days in advance and store in the fridge. Let the quinoa cool completely before assembling the salad.
White Balsamic Vinegar: White balsamic vinegar is a light, bright and tangy, slightly sweet condiment. Sub with an aged balsamic vinegar (or balsamic reduction) for a more complex flavor and darker colored dressing (especially tasty with roasted veggies).
Make Ahead Options: Toast the nuts/seeds, steam the corn, chop the veggies, cook the quinoa and/or make the dressing up to several days in advance.
Optional Add Ins: Add diced avocado or vegan feta cheese for extra creaminess. Wait to add either of these two ingredients until right before serving for best results.
Storage: Store the salad in the fridge in airtight containers for up to 4 days.