Quinoa Salad with Chickpeas and Avocado
This Quinoa Salad with Chickpeas and Avocado is a refreshing and nutritious dish perfect for a light lunch or side. Packed with protein from quinoa and chickpeas, healthy fats from avocado, and a variety of fresh vegetables, this salad is both satisfying and delicious.
Equipment
- Medium saucepan for cooking quinoa
- Large bowl for mixing salad
- Small bowl for whisking dressing
- Knife and cutting board for chopping vegetables
- Measuring cups and spoons for measuring ingredients
- Mixing spoon for tossing salad
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 can 15 ounces chickpeas, drained and rinsed
- 1 avocado diced
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 red onion finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool.
- In a large bowl, combine the cooked quinoa, chickpeas, diced avocado, cucumber, cherry tomatoes, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Serve the quinoa salad chilled or at room temperature, and enjoy!
Notes
- You can add other fresh vegetables like bell peppers or carrots for extra crunch.
- For additional protein, top with grilled chicken or tofu.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.