Save to Pinterest A vibrant, protein-packed salad featuring fluffy quinoa, creamy avocado dressing, crisp vegetables, and hearty chickpeas—perfect for a light lunch or nutritious side.
This salad quickly became my go-to lunch for busy days, combining ease and flavor in every bite.
Ingredients
- Quinoa: 1 cup 180 g quinoa rinsed
- Water: 2 cups 480 ml
- Chickpeas: 1 can 15 oz 425 g drained and rinsed
- Cherry tomatoes: 1 cup 150 g halved
- Cucumber: 1 cup 120 g diced
- Red bell pepper: 1/2 cup 60 g diced
- Red onion: 1/4 cup 30 g finely chopped
- Fresh parsley: 1/4 cup 10 g chopped
- Avocado: 1 ripe peeled and pitted
- Extra-virgin olive oil: 3 tbsp 45 ml
- Lemon juice: 2 tbsp 30 ml about 1 lemon
- Garlic: 1 clove minced
- Water: 2 tbsp 30 ml plus more as needed
- Salt: 1/2 tsp
- Ground black pepper: 1/4 tsp
Instructions
- Cook the quinoa:
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool to room temperature.
- Prepare the avocado dressing:
- In a blender or food processor, combine avocado, olive oil, lemon juice, garlic, water, salt, and pepper. Blend until smooth. If needed, add more water to reach desired consistency.
- Assemble the salad:
- In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Add the dressing:
- Pour the avocado dressing over the salad and toss gently to combine.
- Serve:
- Serve immediately or refrigerate for up to 2 hours to let flavors meld. Garnish with extra parsley if desired.
Save to Pinterest My family loves gathering around this salad, especially on sunny afternoons when everything tastes fresh and bright.
Required Tools
Saucepan with lid, mixing bowls, blender or food processor, cutting board and knife, fork for fluffing quinoa
Allergen Information
Contains none of the major allergens unless adding feta cheese (milk). Always check canned chickpeas and other packaged ingredients for potential allergens or cross-contamination.
Nutritional Information
Per serving: 355 calories, 15 g total fat, 46 g carbohydrates, 10 g protein
Save to Pinterest This salad is simple yet flavorful, making it perfect for meal prep or a quick healthy snack.
Recipe Questions & Answers
- → How do I cook quinoa perfectly?
Rinse quinoa under cold water, then simmer it in water for about 15 minutes until the water is absorbed. Fluff with a fork before using.
- → Can I prepare the avocado dressing ahead?
It's best to prepare the avocado dressing just before serving to maintain its fresh flavor and vibrant color.
- → What can I add for extra texture and flavor?
Try adding crumbled feta cheese or toasted pumpkin seeds for a contrasting texture and enhanced taste.
- → Is this dish suitable for gluten-free diets?
Yes, all included ingredients like quinoa and vegetables are naturally gluten-free, making it appropriate for gluten-sensitive diets.
- → How long can I store the salad?
Refrigerate for up to two days, keeping the avocado dressing separate until ready to serve to prevent browning.