Description
A fresh and vibrant quinoa chickpea salad with cranberries, packed with texture, citrusy brightness, and a perfect balance of sweet and savory flavors.
Ingredients
Scale
- 1 cup quinoa (uncooked)
- 1 can chickpeas (15 ounces), drained and rinsed
- 1/3 cup dried cranberries
- 1 cup cucumber, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer.
- Cook the quinoa in 2 cups of water over medium heat until fluffy, about 15 minutes.
- Remove from heat and allow the quinoa to cool completely in a large mixing bowl.
- Add the chickpeas, dried cranberries, chopped cucumber, and fresh parsley to the cooled quinoa.
- Drizzle olive oil and lemon juice over the mixture.
- Season with salt and black pepper.
- Toss everything gently until well combined and evenly coated.
- Serve chilled or at room temperature.
Notes
- Let the salad sit for 15 minutes before serving for better flavor blending.
- Adjust lemon juice and salt to taste before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: quinoa chickpea salad, healthy salad, vegan salad, quinoa recipe, chickpea salad