chickpea quinoa salad

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!

 Lemony Chickpea Quinoa Salad 

preserved lemons, finely chopped (or see notes)

olive oil

lemon juice

garlic cloves, finely minced

salt

pepper

sumac (optional)

quinoa (dry, uncooked)

water

red onion, finely chopped (see notes)

English cucumber, diced (2 cups)

bell pepper (yellow is nice) diced

cherry or grape tomatoes, halved

kalamata olives, chopped or halved

flat-leaf parsley, chopped

dill, chopped (or sub mint,

Other optional additions: avocado, feta, radishes

Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

Make the dressing, by mixing all in a bowl.

Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.

Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss.

Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.

I made this today and it was delicious. Because of food allergies, I had to make two versions and leave some of the ingredients out in one version, but both were delicious. We used quinoa, bulgar and black rice mixed as the grains. We'll definitely make it again.

Just made this, so healthy and delicious, perfect thing to pack for a work lunch!

The preserved lemon and sumac really make the flavor POP!  So worth the effort to use these ingredients.

I will make this as often as possible. It is soo delicious! Fresh summer vegetables.  Preserved lemons are my new favorite ingredient. I have shared this recipe with all of my friends.

Omg, this salad is so delicious! The combination of flavours is dynamic! So good!

This is an outrageous salad!  One I am sure to make again.   Instead of a lemony dressing, I substituted olive oil, small amount, and Colavita Balsamic vinegar.

This was the first recipe I ever made from Feasting at Home, and I made it again recently as a side for a cookout. It is so delicious and such a crowd pleaser!

So good, will definitely make it again and again and share the recipe. Thanks, love it

AMAZING!!! Perfect balance of flavors!! For the dressing, I leave out the preserved lemon (I don't put lemon zest), and it's delicious! I also leave out the dill and parsley, because my mom doesn't like them. This is a REGULAR in our house!! Thank you sooooo much for the recipe! 5 stars!

Delicious! Prepared recipe as stated, except added some minced celery in place of some cucumber and did not look for the Sumac spice.  Friends loved it and took all the few leftovers!  Will definitely become a staple in my house.  Thanks Sylvia!

https://content.jwplatform.com/videos/mDKntZOw.mp4

This light and lemony Chickpea Quinoa Salad is bursting with Middle Eastern flavors (preserved lemons + sumac!) and trust me when I say, you’ll want to serve this up all summer long. Healthy, vegan and super flavorful, this salad satisfies! 

Lemony Chickpea Quinoa Salad 

Vibrant curry cashew chickpea quinoa salad packed with veggies and delicious flavor from curry powder, fresh ginger, turmeric and sweet and spicy maple glazed cashews. This wonderful vegan curry chickpea quinoa salad is easy to make for the perfect main meal or healthy side dish!

Vibrant Curry Cashew Chickpea Quinoa Salad

For the quinoa:

quinoa

chickpeas,

green peas, thawed

sesame oil (or sub olive oil)

ginger

curry powder,

turmeric

garlic powder

black pepper

For the mix-ins:

red bell pepper, diced

carrots (from 1 large carrot)

cherries (or dried cranberries)

red onion

cilantro

finely diced flat leaf parsley

For the maple cayenne toasted cashews:

raw cashews

maple syrup

cayenne pepper

sea salt

Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.

Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.

Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.

Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.

Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.

This quinoa chickpea salad is loaded with fresh ingredients and flavor! It’s delicious, nutritious, and best of all, incredibly easy to make.

Quinoa Chickpea Salad

quinoa (cooked (1 cup uncooked, rinsed and cooked according to package directions))

red bell pepper (diced)

cucumber (diced)

shallots (finely diced)

(14.5 oz chickpeas)

feta cheese (crumbled)

green olives (halved)

parsley (chopped)

lemon

rice vinegar

Dijon mustard

Salt and pepper

Wash and dice the cucumber, bell pepper, and shallots.

Rinse and drain the chickpeas.

With your hands, crumbles the feta cheese into small pieces.

Cut the green olives in half and finely chop the parsley.

Add all the ingredients to a large salad bowl.

In a small bowl, add all the dressing ingredients.

Mix well to combine everything.

Pour the dressing over the salad, and mix to combine all the ingredients.

You can serve it immediately or wait 1 hour for the flavors to develop.

Sweet &amp; savory 30-minute Moroccan-inspired chickpea quinoa salad made in one pot. This vegan chickpea quinoa salad recipe packs plenty of plant-based protein and delicious, global flavors from cumin, turmeric and cinnamon. The perfect vegetarian meal to prep for lunch!

One Pot Moroccan-Inspired Chickpea Quinoa Salad

coconut oil

yellow onion, diced

cumin

cinnamon

½ teaspoon salt, plus more to taste

vegetarian broth (or water)

cranberries

almonds

Add coconut oil to a large pot and place over medium heat. Once oil is hot add in onion and sauté until onion is translucent, about 3-5 minutes. Stir in the following spices: turmeric, cumin, cinnamon and salt and pepper; cook for 30 seconds more.

Next add in broth (or water) and quinoa; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork.

Stir in chickpeas, cranberries and parsley to the quinoa and mix until well-combined. Taste and adjust seasonings. Garnish with toasted almonds and extra parsley. Serves 4.

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Lemony Chickpea Quinoa Salad

Vibrant Curry Cashew Chickpea Quino...

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One Pot Moroccan-Inspired Chickpea ...

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