Name: Lemony Chickpea Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1/4 cup preserved lemons, finely chopped (or see notes); 1/4 cup olive oil; 1/4 cup lemon juice; 2 garlic cloves, finely minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon sumac (optional); 3/4 cup quinoa (dry, uncooked); 1 1/2 cups water; 1 15-ounce can chickpeas, rinsed and drained ( 1 1/2 cups cooked chickpeas); 1/2 cup red onion, finely chopped (see notes); 1 English cucumber, diced (2 cups); 1 bell pepper (yellow is nice) diced; 1 cup cherry or grape tomatoes, halved ( or chopped radish); 1/4 cup kalamata olives, chopped or halved; 1/2 cup flat-leaf parsley, chopped; 1/4 cup dill, chopped (or sub mint, or use both!); Other optional additions: avocado, feta, radishes

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This light and lemony Chickpea Quinoa Salad is bursting with Middle Eastern flavors (preserved lemons + sumac!) and trust me when I say, you’ll want to serve this up all summer long. Healthy, vegan and super flavorful, this salad satisfies!

Meet your new favorite salad! Not only will love how easy Chickpea Quinoa Salad is, I know you will fall in love with the flavors. Chickpeas and quinoa are tossed with cucumber, tomatoes, kalamatas, red onion, fresh dill and parsley and tossed in a very flavorful Preserved Lemon Dressing. Tart sumac (optional) gives it sassy little punch.

The best thing is, you probably have everything on hand to make this right now – and please don’t worry if you don’t have preserved lemons (take a peek at the recipe notes) but they do truly elevate here.

Preserved lemons, if unfamiliar, are a flavorful Middle Eastern condiment, and in a nutshell, are lemons preserved in salt.

Here they are chopped finely and added to the dressing.

Book mark this Preserved Lemon Dressing- it’s super tasty!

Cook the quinoa while you prep all the veggies.

Here I’ve used canned chickpeas but feel free to cook from scratch- you’ll need 1 1/2 cups cooked.

Then just assemble the salad.

Give a toss with the Preserved Lemon Dressing and taste, adding more salt and lemon, to your liking.

If making this salad ahead, make sure to re-taste for salt and lemon before serving.

Pair this with other Middle Eastern Dishes:

OK. Hope you are hanging in.

xoxo

Sylvia

Lemony Chickpea Quinoa Salad

★★★★★

5 from 8 reviews

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!

Author: Sylvia Fountaine
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 6 1x
Category: salad, vegan salad
Method: tossed
Cuisine: Middle Eastern
Diet: Vegan

Scale

Ingredients

Preserved Lemon Dressing

1/4 cup preserved lemons, finely chopped (or see notes)
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sumac (optional)

Chickpea Quinoa Salad

3/4 cup quinoa (dry, uncooked)
1 1/2 cups water
1 15-ounce can chickpeas, rinsed and drained ( 1 1/2 cups cooked chickpeas)
1/2 cup red onion, finely chopped (see notes)
1 English cucumber, diced (2 cups)
1 bell pepper (yellow is nice) diced
1 cup cherry or grape tomatoes, halved ( or chopped radish)
1/4 cup kalamata olives, chopped or halved
1/2 cup flat-leaf parsley, chopped
1/4 cup dill, chopped (or sub mint, or use both!)
Other optional additions: avocado, feta, radishes

Instructions

Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

Make the dressing, by mixing all in a bowl.

Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.

Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl. Add the quinoa and dressing and give a good toss.

Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.

Notes

If no access to preserved lemons, substitute zest from one whole lemon plus 1/2 teaspoon salt. Add more lemon juice to taste.

Salad will keep 3-4 days in the fridge.

Keywords: chickpea salad, middle eastern salad, chickpea quinoa salad, vegan chickpea salad, preserved lemon dressing, vegan salad recipe, preserved lemon recipes

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