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Lunch: Quinoa Salad with Chickpeas and Veggies

Prep Time:

15 minutes

Cook Time:

15 minutes


4 Servings



About the Recipe

This protein-packed salad is perfect for a healthy lunch. It's rich in fiber, vitamins, and minerals, keeping you full and satisfied.


  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 red bell pepper, diced

  • 1 cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1/4 red onion, finely chopped

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh mint, chopped (optional)

Lemon Vinaigrette:

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • Salt and pepper to taste



  1. Cook the Quinoa:

    • In a medium saucepan, bring water or vegetable broth to a boil.

    • Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.

    • Fluff with a fork and let it cool.

  2. Prepare the Salad:

    • In a large bowl, combine the cooked quinoa, chickpeas, red bell pepper, cucumber, cherry tomatoes, red onion, parsley, and mint (if using).

  3. Make the Vinaigrette:

    • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.

  4. Toss and Serve:

    • Pour the vinaigrette over the salad and toss to combine.

    • Serve immediately or refrigerate for later.

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