This quinoa chickpea salad is like summer in a bowl and comes together in less than 30 minutes! Quinoa and chickpeas are tossed with fresh cucumbers, crisp bell peppers and crunchy carrots, then drizzled with a light lemon dill dressing. Perfect for meal prep, potlucks and a side dish during BBQ season.
1 1/2cupscucumberchopped into 1/4-inch thick quarters
2bell peppers, small dice red, yellow, or orange
1 cupcarrot, small dice about 2 medium carrots
1/4cupgreen onion, chopped white and light green part only
119oz canchickpeasdrained and rinsed
For the dressing
1/3cupfreshly squeezed lemon juice
2tbspfresh dill, chopped
1tspfine-grain sea salt
black pepperto taste
In a medium sauce pan, cook quinoa according to package directions. Set aside to cool.
While the quinoa is cooking, prepare the cucumber, bell peppers, carrot, green onion and chickpeas. Place in a large bowl.
Whisk together all dressing ingredients in a small bowl or mason jar.
Add the cooked quinoa to the vegetables and chickpeas in the large bowl, pour the dressing on top and stir until well combined. Serve at room temperature or chilled.
Be sure to rinse the quinoa if it doesn’t come pre-washed to avoid undesirable flavour and texture. I like to buy a pre-washed variety to save time.
You can use more or less dill in the dressing, depending on your taste. I found one tablespoon gave only a hint of dill, so I increased the amount to two tablespoons. Play with the amount to suit your taste!
I find this salad tastes even better when made ahead of time, so it’s perfect for meal prep. I like to make this salad a few hours before serving, to allow the flavours to blend together. Store covered in the refrigerator until ready to eat.