Lemony Herb & Chickpea Quinoa Salad
A vibrant, plant-based power salad packed with nutty quinoa, crisp veggies, and a refreshing dill and mint vinaigrette. It's the perfect make-ahead lunch for a bright, satisfying, and nutritionally balanced meal.
Servings 2
Calories 519kcal
Equipment
- 2-quart pot with a tight-fitting lid
- Fine-mesh sieve
- Wide, shallow mixing bowl
- Small skillet
- Whisk
- Chef's knife
Ingredients
- ⅔ cup uncooked tricolor quinoa
- 1 ¼ cups water
- 4 teaspoons raw sunflower seeds
- 1 can 15 ounces chickpeas, rinsed and drained
- ½ large English cucumber finely diced
- 1 small red bell pepper finely diced
- ½ small red onion finely diced
- ⅓ cup chopped fresh dill
- ⅓ cup chopped fresh mint
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice from 1 large lemon
- 2 teaspoons white balsamic vinegar
- 1 large garlic clove minced
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground sumac
Instructions
- Rinse and Toast Grains: Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water. Shake off as much excess water as possible. Place the rinsed quinoa in a dry 2-quart pot over medium heat. Toast for 3-4 minutes, stirring constantly, until the grains are dry, fragrant, and make a soft popping sound.
- Simmer the Quinoa: Pour the water into the pot with the toasted quinoa. Increase heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover with the lid, and let it cook for 12-15 minutes. The quinoa is done when all the liquid is absorbed.
- Fluff and Cool: Remove the pot from the heat and let it stand, covered, for 10 minutes. Afterwards, uncover and fluff the quinoa gently with a fork. Spread it onto a plate or small baking sheet to cool more quickly.
- Awaken Aromatics: While the quinoa cooks, combine the finely diced red onion, minced garlic, lemon juice, white balsamic vinegar, sea salt, and sumac in the bottom of your wide mixing bowl. Whisk briefly and set aside to allow the flavors to meld and soften the onion's bite.
- Toast the Seeds: Place the sunflower seeds in a small, dry skillet over medium-low heat. Toast for 2-3 minutes, tossing frequently, until they are lightly golden and aromatic. Immediately remove them from the skillet to prevent burning.
- Assemble the Salad: Whisk the olive oil into the lemon juice mixture in the large bowl to create the vinaigrette. Add the cooled quinoa, rinsed chickpeas, diced cucumber, bell pepper, fresh dill, and fresh mint to the bowl. Toss everything together until well combined.
- Rest and Serve: For the best flavor, allow the salad to rest in the refrigerator for at least 15 minutes. Just before serving, stir in the toasted sunflower seeds for a delightful crunch. This salad can be enjoyed chilled or at room temperature.
Notes
Storage: The salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. If meal prepping, keep the vinaigrette separate and toss just before serving to maintain maximum freshness.
Ingredient Swaps: Substitute toasted pistachios or pumpkin seeds for the sunflower seeds. For a different herbaceous note, try a combination of fresh parsley and cilantro instead of dill and mint.
Add-Ins: To make this salad heartier, add 4 ounces of crumbled feta cheese or grilled halloumi. For non-vegetarian options, flaked salmon or grilled shrimp are excellent additions.
🍽️ Nutrition (Per Serving, Approximate)
Serving Size: 1/2 of recipe- Calories: 519
- Total Fat: 21.9 g
- Saturated Fat: 2.8 g
- Polyunsaturated Fat: 4.2 g
- Monounsaturated Fat: 12.9 g
- Cholesterol: 0 mg
- Sodium: 522 mg
- Total Carbohydrate: 66.3 g
- Dietary Fiber: 11.8 g
- Total Sugars: 7 g
- Protein: 16.3 g
- Vitamin D: 0 mcg
- Calcium: 80 mg
- Iron: 4.9 mg
- Potassium: 827 mg
- Vitamin C: 68 mg