This Chickpea Quinoa Salad is packed with fresh veggies and tossed with simple citrus vinaigrette. This is an easy and healthy lunch for busy days, especially if you meal prep!
Cook quinoa according to instructions on the bag. I use my Instant Pot to make it. Once done, fluff it with fork and let it cool completely.
1 cup uncooked quinoa
Drain and rinse chickpeas. Place in a large mixing bowl.
15 oz can of chickpeas or garbanzo beans
Chop cucumbers and onion. Add to beans.
2 small seedless cucumbers, ½ small red onion
Chop parsley and add to salad.
½ cup loosely packed chopped parsley
In a small mixing bowl or a jar with lid, combine olive oil, lime juice, honey, salt and pepper. Whisk together or shake the jar to combine the ingredients.
¼ cup olive oil, 3 tablespoons lime juice, 2 tablespoons honey, ½ teaspoon salt, ¼ teaspoon black pepper
Add quinoa to veggies, then drizzle dressing over everything. Toss to combine.
Serve right away or chill in the fridge.
Notes
This salad is perfect for meal prep. Toss it together and keep it in the fridge for up to 4 days.
You can use orzo, bulgur or brown rice in place of quinoa.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.