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–+ servings

Quinoa Salad

A fresh lemon quinoa chickpea salad tossed with herbs, vegetables, olive oil, and citrus. Perfect as a light meal, side dish, or potluck favorite.
Shared notes will appear here.
Soups, Salads & Bowls
American, International, Mediterranean
Kitchen Pace : 🕒🕒
Servings: 6
Recipe by NAVA Kitchen
Quinoa chickpea salad with fresh parsley, diced vegetables, and lemon dressing in a serving bowl.
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Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup chickpeas, cooked or canned (drained and rinsed)
  • 2 Roma tomatoes, diced
  • 2 mini cucumbers, diced
  • 1 red bell pepper, medium, diced
  • 1 red onion, small, diced
  • 1 cup Italian parsley, packed, chopped
  • 2 garlic cloves, pressed
  • 4 tbsp olive oil
  • 1 lemon, juiced
  • Salt, to taste
  • Black pepper, freshly ground

Method:

Start Cooking
  • Add quinoa and water to a pot. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and quinoa is tender.
  • Remove from heat and let the quinoa cool for at least 10 minutes.
  • Transfer cooled quinoa to a large bowl.
  • Add chickpeas, tomatoes, cucumbers, bell pepper, red onion, parsley, and garlic.
  • Drizzle with olive oil and lemon juice. Season generously with salt and black pepper.
  • Toss everything together until well combined.
  • Serve or chill briefly before serving. Bon appétit.

Kitchen Tools:

Notes:

From the Kitchen
  • Quinoa absorbs both liquid and salt as it sits, so the salad may need a second seasoning after resting. Taste again and adjust olive oil, lemon juice, or salt to keep the flavors balanced.
  • Garlic adds depth and aroma. If your garlic cloves are small or mild, using 3–4 cloves works well.
  • Roma tomatoes are ideal here because they are firmer and less juicy, helping the salad stay fresh rather than watery.
  • Leaving the cucumber unpeeled adds color and texture. If you have a sensitive stomach, peeling is always an option.
 
Make It Yours
  • Add fresh mint or dill for extra freshness.
  • Sprinkle in cumin, sumac, or paprika.
  • Toss in crumbled feta cheese
  • Add olives for a salty bite.
 
At the table
  • Enjoy as a light lunch or snack.
  • Serve as a side with grilled chicken or fish.
  • Bring to potlucks or picnics.
  • Great for meal prep and simple, balanced eating.

My notes:

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Nutrition:

Calories: 270 kcal | Carbohydrates: 34 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Sodium: 18 mg | Potassium: 577 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 1723 IU | Vitamin C: 56 mg | Calcium: 71 mg | Iron: 3 mg
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