Save A vibrant, protein-packed salad featuring fluffy quinoa, hearty chickpeas, crisp vegetables, and a creamy avocado-lime dressing. Perfect for a light lunch or a nutritious side.
This salad quickly became a summer favorite in my household, loved for its fresh flavors and satisfying texture.
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Ingredients
- Quinoa: 1 cup (180 g) quinoa, rinsed
- Water: 2 cups (480 ml)
- Chickpeas: 1 can (15 oz / 400 g), drained and rinsed
- Cherry tomatoes: 1 cup (150 g), halved
- Cucumber: 1 cup (100 g), diced
- Red bell pepper: 1/2 cup (60 g), diced
- Red onion: 1/4 cup (30 g), finely chopped
- Fresh parsley: 2 tablespoons, chopped
- Avocado: 1 ripe, peeled and pitted
- Extra-virgin olive oil: 1/4 cup (60 ml)
- Fresh lime juice: 2 tablespoons
- Garlic: 1 clove, minced
- Fresh cilantro: 2 tablespoons, chopped
- Water: 1 tablespoon plus more as needed
- Ground cumin: 1/2 teaspoon
- Sea salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
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Instructions
- Cook quinoa:
- In a saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and let cool.
- Prepare dressing:
- While quinoa is cooling, prepare the avocado dressing: In a blender or food processor, combine avocado, olive oil, lime juice, garlic, cilantro, water, cumin, salt, and pepper. Blend until smooth and creamy, adding more water if needed for desired consistency.
- Combine salad:
- In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Add dressing:
- Pour the avocado dressing over the salad and toss gently to combine.
- Serve:
- Taste and adjust seasoning if needed. Serve immediately, or chill for 20 minutes for enhanced flavor.
Save This recipe has become a staple in family gatherings, always bringing fresh energy and smiles to the table.
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Required Tools
Medium saucepan, large mixing bowl, blender or food processor, chefs knife, cutting board, measuring cups and spoons
Allergen Information
Contains none of the top 8 allergens in the base recipe. If adding cheese, contains dairy. Always check ingredient labels for possible cross-contamination.
Nutritional Information
Calories: 370, Total Fat: 17 g, Carbohydrates: 46 g, Protein: 10 g per serving.
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Enjoy this refreshing quinoa salad as a nutritious meal or side dish any time of the year.
Recipe Help & Answers
- → How do I cook quinoa perfectly for this dish?
Rinse quinoa thoroughly, then simmer in boiling water covered for 15 minutes until water is absorbed and grains are tender. Fluff gently with a fork before cooling.
- → Can I prepare the avocado dressing in advance?
Yes, the avocado dressing can be made ahead and stored in the refrigerator for up to two days to maintain freshness and flavor.
- → What vegetables complement this salad best?
Cherry tomatoes, cucumber, red bell pepper, and finely chopped red onion add crispness and vibrant color that balance the creamy dressing and hearty base.
- → Is there a way to adjust the dressing consistency?
Adding a little water while blending helps achieve a smooth, pourable consistency tailored to your preference.
- → Can this be adapted for non-vegan diets?
Yes, topping with crumbled feta or goat cheese adds a rich, creamy element suitable for non-vegan preferences.
