Our Chickpea and Quinoa Salad is so refreshing and packed with so much flavour! This salad is perfect for a quick one-bowl meal or the side dish to any dinner. Make it on Sunday for your weekly lunch prep, on a weeknight when you’re in need of something quick and satisfying, or even bring it to your next potluck. Moral of the story here folks, ‘always’ is the right time to make our Chickpea and Quinoa Salad!
We’ve put together a balsamic dressing for you to drizzle on top, but if you’re not feeling that not to worry! This salad is delicious without any dressing, the flavours are bursting out of the bowl as is. Sun Dried tomatoes, cucumber, feta and basil! Mmmmmm so yummy!
We hope you enjoy this salad as much as we do and that it brightens up your day! Even on the cold winter evenings this meal tastes like a little ray of summer sunshine!
Looking for more salad inspiration? Try oour Vegan Caesar Salad, or our Warm Kitchen Salad!
Chickpea and Quinoa Salad
Ingredients
- 1 cup Quinoa Uncooked
- 2 cups Water
- 1 can Chickpeas Drained & rinsed
- 1/2 large Cucumber Diced
- 1/3 cup Sun-dried Tomatoes Roughly chopped into bite sized pieces
- 1/2 cup Vegan Feta
- 1/3 cup Basil Freshly chopped
- 1/4 cup Olive Oil
- 2 tbsp Balsamic Vinegar
- Salt To taste
Instructions
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Add 1 cup of quinoa to 2 cups of water and cook according to packaging.
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Once quinoa is done cooking, place in fridge and allow to cool.
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In a large bowl toss the quinoa, chickpeas, cucumber, sun-dried tomatoes, feta and basil.
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In a small bowl whisk together the olive oil, balsamic vinegar and garlic. Pour onto salad and toss again.
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Serve and enjoy!
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