Salads
Crunchy Quinoa and Chickpea Salad with Citrus Dressing
A vibrant, protein-packed salad combining quinoa, chickpeas, crunchy vegetables, and a tangy citrus dressing for a refreshing lunch or side dish.
Prep10 min
Cook20 min
Rest / chill0 min
Total30 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Cook quinoa in 2 cups water by bringing to a boil then simmering covered for 15 minutes until water is absorbed. Fluff with a fork and allow to cool.
- In a large bowl, combine cooled quinoa, chickpeas, cucumber, bell pepper, red onion, and parsley.
- In a small bowl, whisk together orange juice, olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour dressing over salad and toss to combine evenly. Serve chilled or at room temperature.
A little kitchen know-how
For best texture, rinse quinoa thoroughly before cooking to remove bitterness and fluff with a fork after cooling.
Storage & leftovers
Store salad undressed separately for up to 2 days. After dressing, keep refrigerated and consume within 1 day for optimal freshness.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.