Quinoa Chickpea Veggie Salad

Hearty, healthy, and flavor-packed, this quinoa salad is tossed with chickpeas, crunchy veggies, fresh herbs, and a bright lemon dressing. It’s the perfect make-ahead side or weekday lunch.

I love packing it up for an easy boat day or beach picnic — it holds up beautifully in a cooler and feels fresh and satisfying even hours later. Enjoy it as-is or pair it with grilled shrimp, chicken, steak tips, or salmon for a more filling meal that still feels light.

Serves 4-6

Ingredients

For the salad

• 1 cup uncooked quinoa, rinsed

• 2 cups water

• 1 can (15 oz) chickpeas, rinsed and drained (or 1½ cups cooked)

• 1 medium cucumber, seeded and chopped

• 1 medium bell pepper (I used orange), chopped

• ¾ cup red onion, finely chopped (about 1 small)

• 1 cup flat-leaf parsley, finely chopped (from 1 large bunch)

• 4–5 radishes, thinly sliced

For the dressing

• ¼ cup olive oil

• ¼ cup fresh lemon juice (from 2–3 lemons)

• 1 tablespoon red wine vinegar

• 2 cloves garlic, minced or pressed

• ½ teaspoon fine sea salt

• Freshly ground black pepper, to taste

Directions

1. Cook the Quinoa:
   In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool.

2. Make the Dressing:
   In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, salt, and black pepper.

3. Assemble the Salad:
   In a large bowl, combine the cooled quinoa, chickpeas, cucumber, bell pepper, red onion, parsley, and sliced radishes.

4. Toss & Serve:
   Pour the dressing over the salad and toss to combine. Taste and adjust seasoning if needed. Serve immediately, or chill for 30 minutes to let the flavors meld. Enjoy!!!