Chickpea Salad with Quinoa Lemon and Ginger

Posted on May 2 2016 - 12:28pm by Barry C. Parsons

Chickpea Salad with Quinoa Lemon and Ginger – a super healthy salad with bright fresh flavours that can be served warm as a side dish or cold as a vegetarian lunch.

Chickpea Salad with Quinoa Lemon and Ginger

Chickpea Salad with Quinoa Lemon and Ginger

Chickpea Salad with Quinoa Lemon and Ginger

Spouse has been playing around with using quinoa in a hot or cold salad again and this one turned out very bright and flavourful with the added bonus of heathy Chickpeas too. The last time she contributed a recipe like this to the blog, it turned out to be our most popular healthy-eating recipe ever. That recipe, for Mediterranean Quinoa Salad, went on to be published in one of my cookbooks and has been an incredible hit on Pinterest with almost 150,000 reins to date. I guess it looked pretty tempting to folks, especially for a healthy recipe.

The beautiful thing about these sorts of salads made from cooked who grains or seeds, as Quinoa technically is, is that they are equally delicious served hot or cold. The simple vinaigrette type dressing is the key to allowing this recipe to go from a tasty side dish with grilled chicken or fish, to tomorrows packed lunch with no need to reheat it. If quinoa is not your thing, or it’s getting a bit expensive, try the recipe with small pasta shapes, Israeli couscous, or even cooked grains like barley or bulgar.

This chickpea salad also keeps nicely in the fridge for 2-3 days as long as you use very fresh vegetables.

Chickpea Salad with Quinoa Lemon and Ginger

Chickpea Salad with Quinoa Lemon and Ginger

Chickpea Salad with Quinoa Lemon and Ginger
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Lemon Ginger Quinoa Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Lemon Ginger Quinoa Chickpea Salad - a super healthy salad with bright fresh flavours that can be served warm as a side dish or cold as a vegetarian lunch.
Course: Salad
Servings: 4 -6 servings
Author: Barry C. Parsons
Ingredients
  • 1 cup uncooked quinoa
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 1 chopped red pepper
  • 3 tbs green onion
  • 2 cups cooked chickpeas rinsed and drained, or canned
For the Dressing
  • 1/4 c olive oil
  • Juice and zest of 1 lemon
  • 2 tbs honey
  • 2 tbs grated fresh ginger
  • Salt & pepper to season
Instructions
  1. Bring the quinoa salt and water to a very gentle simmer.
  2. Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
  3. Remove from heat and tossing the red pepper green onion and chickpeas.
  4. Pour on the dressing and toss together well before serving.
To prepare the dressing
  1. Simple whisk all of the ingredients together until well in corporate.
  2. You can also shake the dressing together in a clan mason jar if you prefer.

 

Chickpea Salad with Quinoa Lemon and Ginger

2 Comments so far. Feel free to join this conversation.

  1. Liz May 2, 2016 at 8:00 pm - Reply

    Thank you Barry for the nice salad.

  2. Frances May 2, 2016 at 9:55 pm - Reply

    I made this salad this evening, and since I love quinoa and chickpeas, it should be terrific. I didn’t have a red pepper, so i used organic pearl tomatoes.

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