Salads
Quinoa and Chickpea Salad
A fresh, filling salad for lunch or a packed meal on the go.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Rinse the quinoa thoroughly, cook according to the package instructions and let cool.
- Chop the cucumber, tomatoes and onion into small pieces.
- Combine the quinoa, drained chickpeas and vegetables in a large bowl.
- Dress with olive oil and lemon juice, add the parsley and toss well.
- Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Dry washed vegetables thoroughly; extra water will dilute the dressing and make the salad soggy.
- Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
- Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.