Description
This Herbed Quinoa & Chickpea Salad with Lemon is a fresh, vibrant, and nutrient-packed side dish combining fluffy quinoa, protein-rich chickpeas, fresh herbs, crunchy pepitas, and a zesty lemon-tahini dressing. Perfect for a light lunch or as an accompaniment to any meal, it offers a delightful blend of flavors and textures with easy stovetop preparation.
Ingredients
Units
Scale
Salad
- 1 cup quinoa, rinsed in a fine-mesh colander
- 2 cups water
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 1/2 cups roughly chopped baby spinach
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh cilantro (or additional parsley)
- 1/3 cup chopped green onion (green parts only)
- 1/3 cup crumbled feta
- 1/3 cup toasted pepitas (hulled pumpkin seeds)
Lemon-Tahini Dressing
- 1/4 cup olive oil
- 3 to 4 tablespoons lemon juice, to taste
- 2 tablespoons tahini
- 1 large clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Cook the Quinoa: Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the quinoa absorbs all the water, about 15 minutes, adjusting heat as needed. Remove from heat, cover, and let it rest for 5 minutes to fluff up.
- Toast the Pepitas: While the quinoa cooks, heat a small skillet over medium heat. Toast the pepitas, stirring frequently, until fragrant and popping sounds are heard, about 5 minutes. Transfer to a large serving bowl and let cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, 3 tablespoons lemon juice, tahini, garlic, salt, and freshly ground pepper. Taste and adjust by adding up to 1 more tablespoon lemon juice or more pepper to achieve a zesty flavor.
- Assemble the Salad: Add the cooked quinoa to the bowl with pepitas. Mix in chickpeas, spinach, parsley, cilantro, green onions, and crumbled feta. Drizzle the dressing over the salad and toss gently to combine.
- Serve or Store: Serve immediately for a fresh taste, or let cool completely, cover, and refrigerate. The salad keeps well for up to 3 days.
Notes
- Ensure quinoa is rinsed well to remove bitterness before cooking.
- You can substitute cilantro with extra parsley if preferred or omitted due to taste.
- For a vegan version, omit feta or use a plant-based alternative.
- Toast pepitas carefully to avoid burning and develop maximum flavor.
- Adjust lemon juice to your preferred level of tartness in the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 8mg
