Quinoa Chickpea Spring Salad with Lemon Dressing
This Quinoa Chickpea Spring Salad with Lemon Dressing combines chickpeas, quinoa, cucumber, avocado, and spring mix. It is delicious and loaded with flavors. I will be making this salad on repeat this spring. I like that it can be prepared ahead of time for lunches during the week, and the best part is that everything comes together in a large salad bowl.
Why You Will Love This Recipe
Nutritious. This nutritious salad includes vegetables, whole grains, healthy fats, and protein. These nutrients help the body maintain and improve overall health.
This salad is super quick to prepare. It takes under 30 minutes to prepare. The only ingredient that requires cooking is the quinoa. You just need to chop the vegetables and combine them with the quinoa and chickpeas.
Customizable. You can edit some of the ingredients. For instance, you can substitute couscous for quinoa. You can also add protein, like roasted chicken breast.
Ingredients Needed For Quinoa Chickpea Spring Salad with Lemon Dressing
- Cooked quinoa is gluten-free and packed with essential nutrients such as protein, fiber, zinc, and antioxidants. Couscous can be substituted for quinoa.
- Chickpeas are an excellent source of plant-based protein. They are also a good source of fiber. Black beans can be substituted for chickpeas.
- Cucumber is rich in nutrients like vitamins B, C, and K and minerals.
- Avocado is an excellent source of healthy fats.
- Spring mix is rich in antioxidants and vitamins A and K.
- Onion helps to boost immunity.
- Feta is a good source of protein. Substitute for vegan feta.
- Lemon juice helps aid digestion. You can replace lemon juice with apple cider vinegar.
- Olive oil is a good source of healthy fats and may help reduce inflammation.
- Seasoning: I used crushed red pepper, black pepper, dill, garlic powder and salt
How To Make Quinoa Chickpea Spring Salad with Lemon Dressing
Add cooked quinoa, chickpeas, chopped cucumber, avocado, onion, spring mix, and feta cheese in a large salad bowl.
In a small glass bowl, combine olive oil, lemon juice, crushed red pepper, garlic powder, black pepper, dill, and salt.
Add the oil mixture to the salad bowl and combine.
Add the salad to a large container and store it in the fridge for 2-3 days. When you are ready to serve, add it to a medium bowl and enjoy! For a detailed recipe, please take a look at the recipe card below.
Commonly Asked Questions
Will the salad get soggy since you added the spring mix? Surprisingly, I kept the salad in the refrigerator for a few days, and it held up very well. However, you can also add the spring mix when ready to serve.
Should the salad be eaten hot or cold? I recommend cold because of the greens. If you heat the salad, the greens will get soggy.
Can another protein source be used? Yes, roasted chicken or steak would be perfect. You can also add tofu.
More Salad Recipes You Will Love
Quick and Easy Chickpea Corn Salad
High-Protein Sweet Potato, Cottage Cheese, Pickle, Ground Beef Bowl
Mexican-Inspired Shrimp Salad with Lime Chipotle Dressing
Ground Turkey and Rice with Chipotle Dressing
Quinoa Chickpea Spring Salad with Lemon Dressing
Ingredients
- 1 ½ cups cooked quinoa
- 1 can chickpeas
- 2 cups spring mix
- 1 ½ cups chopped cucumber
- ¼ cup diced onion
- ½ cup chopped avocado
- ½ cup feta (sub for vegan feta)
- 2-3 TBSP olive oil
- ¼ cup lemon juice
- ½ tsp garlic powder
- ½ tsp dill
- ½ tsp crushed red pepper
- ½ tsp black pepper
- salt to taste
Instructions
- In a large salad bowl, add cooked quinoa, chopped cucumber, onion, avocado, spring mix, and feta.
- Drain and rinse the canned chickpeas and add them to the salad bowl.
- In a small bowl, combine the olive oil, lemon juice, salt, crushed red pepper, garlic powder, and black pepper. Transfer the mixture to the salad bowl and combine.
- Add the salad to an airtight container and store in the refrigerator for 2-3 days. When you are ready to eat, add to a bowl and enjoy!
