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.
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
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.
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.
Save 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.