Quinoa Chickpea Salad with Dill (Easy!)
This energizing Quinoa Chickpea Salad features fresh dill, avocado, and a lemon-vinegar dressing. It's easy to prepare, and filled with plant-based nourishment. Great for healthy lunch, meal prep, picnics, and potlucks!
Servings: 8 (1-cup servings)
Ingredients
- 1 cup white quinoa
- 15 oz. can chickpeas
- 1 pint grape tomatoes
- 1 medium cucumber (I use English/hothouse)
- 4 green onions
- 1 large ripe avocado
- 1/4 cup fresh dill
For the lemon-vinegar dressing:
- 1/4 cup fresh lemon juice
- 3 Tbsp. red wine vinegar
- 2 cloves garlic, minced
- 1/4 tsp. salt
Instructions
- Cook quinoa: Rinse and cook quinoa according to package instructions. (I place 1 cup quinoa, rinsed & drained, in a small saucepan with 1.5 cups water. Bring it to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.)
- Make dressing: Whisk together all dressing ingredients in a small bowl or jar. Set aside.
- Prepare veggies: Halve or quarter the tomatoes, dice the cucumber, slice the green onions, and dice the avocado (peel and pit removed). Then roughly chop the dill. Place all in a large bowl.
- Combine: Rinse and drain the chickpeas. Add to the bowl. Then add the cooked quinoa. Pour dressing over salad and toss well to combine. Add more dill, or salt/pepper if desired.
- Serve: You can enjoy immediately, or let it chill in the refrigerator for 1-2 hours (or overnight) to allow the flavors blend and enhance more.
Notes
Veggies: Swap in your own favorites like sweet corn, bell pepper, roasted tomatoes, artichokes, or chopped greens like baby spinach, kale, or arugula. (Or change up the herbs with fresh parsley, basil, cilantro, chives, or a combination.)
Other variations: Add extra dill, Kalamata olives, or vegan feta crumbles. Or add lemon zest, Dijon mustard, black pepper, or 1-2 tsp. maple syrup to the dressing.
Storing: Store leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days.
Yield: Recipe makes about 8-9 cups salad.
Nutrition Per Serving (Estimate)
Calories: 187 kcal | Carbohydrates: 27 g | Protein: 7 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Potassium: 551 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 742 IU | Vitamin C: 18 mg | Calcium: 54 mg | Iron: 2 mg
