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Crispy Quinoa Cucumber Chickpea Salad

Crispy Quinoa Cucumber Chickpea Salad
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A vibrant and nutritious Crispy Quinoa Cucumber Chickpea Salad that combines toasted quinoa, crunchy cucumber, and hearty chickpeas with fresh herbs and a zesty lemon dressing. Perfect for a quick lunch, light dinner, or a healthy potluck dish, this salad offers a satisfying crunch, refreshing flavors, and plant-based protein in every bite.

Ingredients

Scale

Base Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cucumber, diced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 small red onion, thinly sliced
  • Handful fresh parsley or cilantro, chopped

Dressing

  • Juice of 1 lemon (about 2 tablespoons)
  • 3 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Toppings

  • Toasted seeds (such as pumpkin or sunflower seeds)
  • Chopped nuts (such as almonds or walnuts)
  • Crumbled feta or goat cheese

Instructions

  1. Cook and Crisp the Quinoa: Rinse the quinoa thoroughly under cold water to remove bitterness. Cook the quinoa with 2 cups of water until fluffy, about 15 minutes. Drain excess water if any remains. Heat a non-stick skillet over medium heat and toast the cooked quinoa, stirring frequently until it becomes crisp and slightly golden, about 5 to 7 minutes.
  2. Prepare the Fresh Ingredients: While the quinoa cools, dice the cucumber into bite-sized pieces, thinly slice the red onion, rinse and drain the chickpeas, and finely chop the fresh parsley or cilantro.
  3. Make the Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, salt, and pepper. Adjust the seasoning to balance acidity and flavor according to your preference.
  4. Combine Everything: In a large bowl, mix the toasted quinoa, diced cucumber, chickpeas, sliced red onion, and chopped herbs. Pour the dressing over the salad and gently toss until evenly coated. Taste and adjust seasoning if needed.
  5. Add Optional Toppings: Sprinkle toasted seeds, chopped nuts, or crumbled cheese over the salad for extra texture and richness. Serve immediately, or chill for at least 30 minutes to allow flavors to meld and serve cold.

Notes

  • Rinse quinoa thoroughly to remove saponins and prevent bitterness.
  • Toast the quinoa carefully to achieve crispiness without burning.
  • Use fresh lemon juice for the best flavor impact.
  • Chill the salad before serving to let flavors develop.
  • Customize crunch and nutrition by adding toasted almonds or pumpkin seeds.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days; keep dressing separate for freshness.
  • Freezing is not recommended as texture changes occur with cucumber and chickpeas.
  • To reheat, warm quinoa separately and combine with fresh ingredients and dressing just before serving.

Nutrition

Keywords: quinoa salad, chickpea salad, cucumber salad, healthy salad, gluten free salad, vegetarian salad, vegan option

Find it online: https://mealsbysarah.com/crispy-quinoa-cucumber-chickpea-salad/