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.
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.
Like this Quinoa Salad recipe?
Be sure to browse the photo index of delicious dishes in our Healthy Eating Category.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like:
- 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
- 1/4 c olive oil
- Juice and zest of 1 lemon
- 2 tbs honey
- 2 tbs grated fresh ginger
- Salt & pepper to season
Bring the quinoa salt and water to a very gentle simmer.
Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
Remove from heat and tossing the red pepper green onion and chickpeas.
Pour on the dressing and toss together well before serving.
Simple whisk all of the ingredients together until well in corporate.
You can also shake the dressing together in a clan mason jar if you prefer.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.