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A refreshing and protein-packed salad combining fluffy quinoa, hearty chickpeas, and crisp vegetables. The creamy lemon-tahini dressing ties everything together for a light yet satisfying meal, perfect for a healthy lunch.
Cook the quinoa
Cook the chickpeas
Prepare the tahini dressing
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A refreshing and protein-packed salad combining fluffy quinoa, hearty chickpeas, and crisp vegetables. The creamy lemon-tahini dressing ties everything together for a light yet satisfying meal, perfect for a healthy lunch.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 262 calories per serving with 10.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Assemble the salad
This recipe is already vegan. Ensure your tahini is made from 100% sesame seeds.
This salad is naturally gluten-free as quinoa is a gluten-free grain.
Add 200g of crumbled paneer (for vegetarian) or firm tofu (for vegan) to the salad for an extra protein boost.
To save time, use one 15-ounce can of chickpeas. Be sure to rinse and drain them well before adding to the salad.
Reduce the amount of raw red onion or omit it entirely. Serve the dressing on the side for dipping.
Quinoa is one of the few plant foods that contain all nine essential amino acids, making it a complete protein source, essential for muscle repair and growth.
Both chickpeas and quinoa are rich in fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Tahini, made from sesame seeds, is a great source of healthy monounsaturated and polyunsaturated fats, which are beneficial for heart health.
This salad is loaded with fresh vegetables, providing essential vitamins like Vitamin C and K, as well as minerals like iron and magnesium from the chickpeas and quinoa.
Yes, it is very healthy. It's packed with plant-based protein from chickpeas and quinoa, high in fiber, and full of vitamins and minerals from the fresh vegetables. The tahini dressing provides healthy fats.
A one-cup serving of this Chickpea Quinoa Salad contains approximately 300-350 calories, making it a balanced and filling meal.
Yes, you can prepare the components ahead. Cook the quinoa and chickpeas, chop the vegetables, and make the dressing. Store them in separate airtight containers in the fridge for up to 3 days. Assemble just before serving for the best texture.
You can easily substitute quinoa with other grains like couscous, bulgur wheat, millets, or even brown rice.
If the dressing is too thick, simply whisk in a little more water until it reaches your desired consistency. Bitterness can sometimes occur with tahini; a small dash of maple syrup or honey can balance the flavor.
