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
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this Chickpea & Quinoa Salad
Chickpea & Quinoa Salad | Ensalada de Quinoa y Garbanzos
- 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
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
Drain the can of chickpeas into a colander and rinse under cold water, shake off any excess water and add into a large bowl
Finely chop the onion, red & green bell pepper and the cucumber, add into the bowl with the chickpeas, season with sea salt & black pepper
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
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!
Get the Garlic Infused Olive Oil I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
cant wait to make this soon for me can i skip green and red bell peppers as am not a big fan of green and red bell peppers i never had chickpea quinoa salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work28 . Sep . 2022
Spain on a Fork
Sounds great! Thanks for the comment Ramya 🙂 Much love30 . Sep . 2022
Leave A Comment