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Delicious & Nutritious Quinoa Chickpea Rainbow Salad Recipe

Quinoa Chickpea Rainbow Salad with Lemon Vinaigrette


  • Author: Lorena
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Looking for a vibrant and nutritious salad? This Quinoa Chickpea Rainbow Salad with Lemon Vinaigrette is packed with plant-based protein, fiber, and essential vitamins — perfect for a light lunch, side dish, or healthy snack!


Ingredients

Scale
  • 1/2 cup (90g) quinoa, rinsed
  • 1 cup (164g) cooked chickpeas
  • 1 cup (100g) diced cucumber
  • 1/2 cup (75g) diced red bell pepper
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (30g) chopped red onion
  • 1/4 cup (15g) chopped fresh parsley

Lemon Vinaigrette:

  • 3 tbsp (45ml) olive oil
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5ml) honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions

  1. Cook quinoa: Combine rinsed quinoa with 1 cup water in a small pot. Bring to boil, reduce heat, cover, and simmer 15 minutes. Let sit 5 minutes off heat, then fluff and cool.
  2. Prepare vegetables: Dice cucumber, red bell pepper, and red onion. Shred carrots and chop parsley.
  3. Make vinaigrette: Whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified. Adjust seasoning as needed.
  4. Assemble salad: In a large bowl, combine cooled quinoa, chickpeas, and vegetables. Gently toss to combine.
  5. Dress and chill: Pour vinaigrette over salad, toss gently, and refrigerate at least 30 minutes before serving.

Notes

  • Prep Ahead: Cook quinoa and chop vegetables ahead of time for convenience.
  • Variations: Add feta, avocado, or other beans; use different herbs like mint or dill; add nuts or seeds for crunch.
  • Storage: Keep refrigerated in airtight container for 3-4 days. Store dressing separately if possible.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Salad, Side Dish
  • Method: No-Cook / Boiling Quinoa
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: quinoa salad, chickpea salad, rainbow salad, lemon vinaigrette, Mediterranean, vegan, gluten-free, healthy lunch