Quinoa Chickpea Salad
This bright and colorful quinoa chickpea salad is packed with vegetables and flavored with an easy lemon vinaigrette. Great for plant based dinners or sides.
Servings: 8 Servings
- 1 cup quinoa (uncooked)
- 2 cups water
- 1 (14 oz.) can chickpeas drained & rinsed
- 1 1/2 cups halved cherry or grape tomatoes
- 1 1/2 cups English cucumber cut into 3/4-inch pieces
- 1 bell pepper (red, yellow or orange) cut into 3/4-inch pieces
- 1/3 cup (about 1 1/2 ounces) quartered kalamata olives
- 3 tablespoons minced flat-leaf parsley
- 5 basil leaves thinly sliced
- 5 mint leaves thinly sliced
Pour the quinoa into a fine mesh sieve and rinse well under cold water. Transfer to a medium saucepan and add the water.
Bring to a boil over high heat. Reduce heat to low, cover and simmer until all of the water is absorbed, 15 to 20 minutes.
Fluff the quinoa with a fork, then spread it out on a large baking sheet to cool.
Transfer the cooled quinoa to a serving bowl. Stir in the chickpeas, tomatoes, cucumber, bel pepper, olives, parsley, basil and mint.
Add the dressing and stir to combine.
Serve, or cover and refrigerate.
In a medium bowl, whisk together the olive oil, lemon juice, white wine vinegar, agave nectar, oregano, salt and pepper.
Weight Watchers Points: 5 (Blue - Freestyle SP) / 6 (Green) / 3 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 1cup | Calories: 225.4kcal | Carbohydrates: 30.6g | Protein: 6g | Fat: 9.5g | Saturated Fat: 0.8g | Sodium: 361.8mg | Fiber: 4.5g | Sugar: 2.2g