Description
Lemon Herb Quinoa with Chickpeas is a light, refreshing, and nutritious salad packed with protein, fiber, and flavor. It’s tossed in a lemony vinaigrette with fresh herbs, cherry tomatoes, and red onion, making it ideal for meal prep, potlucks, or an easy weekday lunch.
Ingredients
1 cup quinoa (uncooked)
2 cups water
1 can (15 oz) chickpeas, drained and rinsed
1 cup fresh parsley, chopped
0.5 red onion, thinly sliced
0.5 cup cherry tomatoes, halved
1 lemon, juiced and zested
3 tablespoons extra virgin olive oil
0.5 teaspoon salt
Black pepper, to taste
Instructions
1. Rinse quinoa under cold water to remove bitterness.
2. Add quinoa and water to a pot with a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes.
3. Turn off heat and let it sit for 5 minutes. Fluff with a fork and allow to cool.
4. While quinoa cooks, drain and rinse chickpeas.
5. Chop parsley, slice red onion, and halve cherry tomatoes.
6. In a bowl, whisk lemon juice, zest, olive oil, salt, and pepper.
7. In a large bowl, mix quinoa, chickpeas, vegetables, and vinaigrette. Toss well to combine.
8. Serve immediately or chill for 30 minutes to let flavors meld.
Notes
For best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
Soak red onion slices in water for 5–10 minutes if you prefer a milder taste.
Always zest your lemon before juicing to maximize the citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook / Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg