Super Healthy! Chickpea & Quinoa Salad | Packed with Flavors & Easy to Make

This Chickpea & Quinoa Salad is what healthy eating and delicious food is all about. It´s packed with flavors, made with heart-healthy ingredients and comes together in about 30 minutes. Serve it at room temperature or even chilled.

For those of you that are not familiar with quinoa, it truly is one of the most incredible ingredients available to us. It´s rich in fiber, loaded with protein and naturally gluten free. Plus it´s easily found at supermarkets.

What really flavors this salad is the simple homemade dressing. Made with garlic infused olive oil, lemon juice, oregano and salt & pepper I also added some saffron to the quinoa to give it a lift of Mediterranean goodness.

TIPS & TRICKS to Make this Recipe: As stated above, you can serve this salad at room temperature or even add it into the fridge and served chilled. Either way, it will hold in the fridge for up to 5 days in an air-tight container.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
GARLIC INFUSED OLIVE OIL I USED
SAFFRON I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make this Chickpea & Quinoa Salad

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Chickpea & Quinoa Salad | Ensalada de Quinoa y Garbanzos

Course Salad

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Calories 363 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 cup quinoa 180 grams
• 1/4 tsp saffron threads .17 grams
• 2 cups vegetable broth 480 ml
• 15.5 oz can chickpeas 440 grams
• 1 red onion
• 1 green bell pepper
• 1 red bell pepper
• 1/2 english cucumber
• 2 tbsp garlic infused olive oil 30 ml
• 3 tbsp chopped mint 12 grams
• 1 lemon
• 1 tsp dried oregano 1 gram
• pinch sea salt
• dash black pepper

Instructions

1. Add the quinoa into a fine sieve, rinse under cold water until the water runs clear underneath (about 30 seconds), add the quinoa into a sauce pan, along with the saffron, a pinch of sea salt and the broth, heat with a high heat, once it comes to a boil place a lid and lower to a low-medium heat, simmer for 15 minutes or until all the broth has been absorbed, then remove from the heat, let it sit for a couple minutes, then remove the lid and fluff with a fork, set aside

2. Drain the can of chickpeas into a colander and rinse under cold water, shake off any excess water and add into a large bowl

3. Finely chop the onion, red & green bell pepper and the cucumber, add into the bowl with the chickpeas, season with sea salt & black pepper

4. Add the garlic infused olive oil into a small bowl, along with 1/2 tbsp (8 ml) lemon juice, the dried oregano and a kiss of sea salt & black pepper, whisk together, pour over the chickpeas and vegetables and mix together

5. Add the cooled off quinoa into the bowl, along with 2 tbsp chopped fresh mint and mix everything together until well mixed, add into a large serving dish, top off with fresh lemon zest and chopped mint, enjoy!

Recipe Notes

Get the Garlic Infused Olive Oil I used to make this Recipe

Nutrition Facts

Chickpea & Quinoa Salad | Ensalada de Quinoa y Garbanzos

Amount Per Serving

Calories 363 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Sodium 783mg34%

Potassium 673mg19%

Carbohydrates 54g18%

Fiber 11g46%

Sugar 5g6%

Protein 13g26%

Vitamin A 1528IU31%

Vitamin C 81mg98%

Calcium 100mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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