Lemon Quinoa Chickpea Salad

Chickpea Quinoa Salad with lemon zest and parsley in brown bowl

5 from 4 votes

Lemon Quinoa Chickpea Salad

This make-ahead-friendly Lemon Chickpea Salad is the perfect 30-minute salad recipe. Keep it vegetarian or add a protein, for a fresh, flavorful, and hearty side dish or green salad topper. Makes 4 cups

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Salad

Cuisine: American, Mediterranean

Keyword: gluten free, salad, Side dish

Servings: to 6

Calories: 187kcal

Author: Tara Teaspoon

Ingredients

¾ cup uncooked quinoa
1 teaspoon kosher salt DIVIDED
1 can (15 ounces) chickpeas drained and rinsed
2 teaspoons lemon zest
1 teaspoon dried oregano
1 teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon ground cumin
2 tablespoons avocado oil or extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped flat-leaf parsley

Instructions

In a medium saucepan cook quinoa and ½ teaspoon kosher salt with 1¼ cup water by bringing mixture to a boil, then cover and reduce heat to low. Cook for 12 to 14 minutes until water is absorbed and remove lid to let cool. You will have about 2 cups cooked quinoa.
Combine chickpeas and cooked quinoa in a medium mixing bowl.
In a small bowl stir together oregano, garlic powder, black pepper, remaining ½ teaspoon kosher salt, cumin, and lemon zest. Add mixture to quinoa with oil and lemon juice, and stir to combine. Stir in parsley.
Serve warm, room temperature, or cold, with extra parsley for garnish if desired.

Notes

Nutritional estimates based on 4 servings.

Nutrition