Delicious Spicy Chickpea and Quinoa Salad Recipe

 a bowl brimming with colorful veggies, nutty quinoa, and perfectly spiced chickpeas. The aroma of cumin dances through the air as you take your first bite of this Spicy Chickpea and Quinoa Salad. It’s not just a salad; it’s a flavor explosion that will make your taste buds do the cha-cha! You can practically hear them cheering as you dig in.

Now let me share a little secret with you. This dish has become my go-to for those lazy Sundays when I want something nutritious but don’t want to spend half the day cooking. It’s perfect for picnics, parties, or even just a cozy night in with Netflix—who knew healthy could be this exciting?

I still remember the first time I made this salad; my friends were convinced I had hired a personal chef!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use tri-color quinoa for added visual appeal and nutty flavor that enhances the overall dish.
• Canned Chickpeas: Opt for low-sodium chickpeas; they provide protein while keeping things light.
• Cherry Tomatoes: Fresh cherry tomatoes add sweetness and juiciness; look for vibrant ones that feel firm.
• Cucumber: Choose crisp cucumbers; they provide crunch and freshness that complements the spices beautifully.
• Red Onion: A small amount of finely chopped red onion adds zest without overpowering the other flavors.
• Fresh Parsley: Use chopped parsley for color and freshness; it brightens up the entire dish!
• Lemon Juice: Freshly squeezed lemon juice gives the salad its zesty zing; bottled juice can’t compete!
• Olive Oil: Extra virgin olive oil enriches the flavors while adding smoothness; don’t skimp on quality here.
• Cumin Powder: This spice adds warm earthiness; it’s essential for that unique flavor profile everyone loves.
• Salt & Pepper: Essential seasonings to bring all the flavors together—season according to your taste!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Quinoa: Rinse 1 cup of quinoa under cold water until it runs clear. In a pot, combine it with 2 cups of water or broth. Bring to a boil over medium-high heat.

Simmer Until Fluffy: Once boiling, reduce heat to low, cover the pot, and let simmer for about 15 minutes until all liquid is absorbed. Fluff with a fork afterward!

Prepare the Veggies: While quinoa cooks, chop 1 cup each of cherry tomatoes and cucumber into bite-sized pieces. Finely dice half a red onion.

Mix It All Together: In a large bowl, combine cooked quinoa with chickpeas (drained), chopped veggies, parsley, lemon juice, olive oil, cumin powder, salt, and pepper.

Toss Gently: Use a spatula to fold everything gently together until evenly mixed while ensuring you don’t mash those precious chickpeas!

Chill & Serve: For maximum flavor infusion, let your salad chill in the fridge for at least half an hour before serving. Enjoy your creation as an enticing main dish or vibrant side!

Perfecting the Cooking Process

Start by cooking quinoa according to package instructions. While it simmers, roast chickpeas with spices. Once both are done, mix them together and add veggies.

Add Your Touch

Feel free to swap out chickpeas for black beans or add avocado for creaminess. Experiment with your favorite herbs and spices to personalize the flavor profile.

Storing & Reheating

Store this salad in an airtight container in the fridge for up to five days. To enjoy later, simply serve cold or at room temperature.

Sharing this recipe with friends led to a spontaneous potluck where everyone raved about the salad’s vibrant flavors and textures, making me realize how much joy food can bring people together.

FAQ

Can I make this salad ahead of time?

Absolutely! It tastes even better after marinating overnight in the fridge.

What can I substitute for quinoa?

You can use couscous or bulgur if you’re looking for alternatives.

Is this salad vegan-friendly?

Yes, this Spicy Chickpea and Quinoa Salad is entirely vegan and packed with nutrients!

Print

Spicy Chickpea and Quinoa Salad

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• Author: Ethan Brooks
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Spicy Chickpea and Quinoa Salad is a vibrant, nutritious dish bursting with flavor, perfect for lunch or dinner. Whip it up in under 30 minutes for a quick and satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 cup tri-color quinoa
• 1 can (15 oz) low-sodium chickpeas
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red onion, finely chopped
• ½ cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• 1 tsp cumin powder
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water or broth. Bring to a boil.
2. Reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
3. While the quinoa cooks, chop cherry tomatoes and cucumber; finely dice the red onion.
4. In a large bowl, mix cooked quinoa, drained chickpeas, chopped veggies, parsley, lemon juice, olive oil, cumin powder, salt, and pepper.
5. Toss gently to combine without mashing the chickpeas. Chill in the fridge for at least 30 minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 290mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg

Keywords: - For added creaminess, consider adding diced avocado. - Substitute chickpeas with black beans for a different flavor profile. - This salad can be made ahead of time; it tastes even better after marinating overnight.