Hearty Quinoa Salad With Chickpeas Recipes

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QUINOA CHICKPEA SALAD



Quinoa Chickpea Salad image

This healthy quinoa chickpea salad is loaded with veggies and makes a light and delicious lunch option that can be made ahead of time for easy lunches throughout the week. Great for meal prep!

Provided by Brittany Mullins

Time 20m

Number Of Ingredients 13

3 cups cooked quinoa
1 15 oz can chickpeas (drained and rinsed)
1 cup chopped cucumbers
1 cup quartered cherry tomatoes
1/2 cup chopped red or yellow bell pepper
1/2 cup chopped carrots
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
2 Tablespoons olive oil
1 Tablespoon red wine or white balsamic vinegar
2-3 Tablespoons feta cheese
1/2 teaspoon fresh ground pepper
1/4 teaspoon sea salt

Steps:

  • Combine ingredients: Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
  • Serve: Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.

Nutrition Facts : ServingSize 1 cup, Calories 298 kcal, Sugar 4 g, Sodium 469 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 44 g, Fiber 10 g, Protein 12 g, Cholesterol 2 mg, UnsaturatedFat 7 g

LEMON-TAHINI QUINOA WITH RAW CHICKPEAS



Lemon-Tahini Quinoa with Raw Chickpeas image

On a slow day, I tried sprouting chickpeas. After eating quite a few, I tried planting a few. They grew into the most beautiful seedlings I have ever seen. And now I am harvesting fresh garbanzo beans. I tossed them into a quinoa salad I make frequently with fresh peas. The results were excellent.

Provided by Syd

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 12

¼ cup olive oil
¼ cup fresh lemon juice
2 tablespoons tahini
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
2 cups water
1 cup quinoa
1 teaspoon salt
1 ½ cups thinly sliced red cabbage
1 cup raw chickpeas
1 bunch fresh parsley, minced
3 stalk (blank)s scallions, thinly sliced

Steps:

  • Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
  • Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
  • Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

Nutrition Facts : Calories 351.8 calories, Carbohydrate 43.5 g, Fat 15.6 g, Fiber 9.3 g, Protein 12.1 g, SaturatedFat 2 g, Sodium 444.2 mg, Sugar 5 g

LEMONY QUINOA WITH CHICKPEAS AND HUCKLEBERRIES



Lemony Quinoa with Chickpeas and Huckleberries image

There are not nearly enough huckleberries on this website, so here is one for the huckleberry lovers out there. Blueberries could also be substituted. Can be served hot or at room temperature.

Provided by ALZ

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 10

2 cups water
1 cup quinoa, rinsed and drained
¼ cup sunflower seed kernels
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 cup huckleberries
1 carrot, grated finely
¼ onion, diced
¼ cup fresh lemon juice
1 teaspoon lemon zest
salt and ground black pepper to taste

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes.
  • Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
  • Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 36.5 g, Fat 5.5 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 154.2 mg, Sugar 4.3 g

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