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Quinoa Chickpea Rainbow Salad with Lemon Vinaigrette

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A vibrant and nourishing salad packed with protein-rich chickpeas and quinoa, topped with a zesty lemon vinaigrette.

Ingredients

Scale
  • 1/2 cup (90g) quinoa, rinsed
  • 1 cup (164g) cooked chickpeas
  • 1 cup (100g) diced cucumber
  • 1/2 cup (75g) diced red bell pepper
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (30g) chopped red onion
  • 1/4 cup (15g) chopped fresh parsley
  • 3 tbsp (45ml) olive oil
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5ml) honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions

  1. Cook the quinoa: In a small pot, combine rinsed quinoa with 1 cup of water. Bring to a rapid boil, then reduce the heat, cover, and let it simmer for 15 minutes. Once done, remove from heat and allow it to sit for another 5 minutes before fluffing it with a fork and allowing it to cool.
  2. Prepare the vegetables: While the quinoa cooks, take this time to dice the cucumber and red bell pepper. Shred the carrots, and chop the red onion and fresh parsley until everything is in bite-sized pieces.
  3. Make the lemon vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until they form a beautiful emulsion. This tangy dressing is the heart of the salad, so feel free to taste and adjust the seasoning according to your preference.
  4. Assemble the salad: In a large bowl, combine the cooled quinoa with the cooked chickpeas and the prepared vegetables. Take a moment to appreciate the colors, then gently toss everything together until well mixed.
  5. Dress and chill: Pour the lemon vinaigrette over the salad, tossing it gently to ensure each vibrant piece is coated. For the best flavor, refrigerate the salad for at least 30 minutes before serving, allowing all the ingredients to mingle.

Notes

For optimal results, rinse quinoa under cold water before cooking to remove bitter saponins. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/quinoa-chickpea-rainbow-salad-lemon-vinaigrette/