Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed chickpeas
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 2 lemons
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: crumbled vegan feta or olives for extra flavor
Instructions
- Begin by cooking the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and let it cool.
- In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined. This vibrant lemon vinaigrette will provide the perfect tangy flavor to your vegan lunch salad.
- In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix all ingredients evenly.
- Pour the lemon vinaigrette over the salad and toss thoroughly. Adjust salt and pepper to taste. For added flavor, consider adding crumbled vegan feta or olives.
- This quinoa salad is best enjoyed immediately, but you can refrigerate it for up to 2 days. Serve chilled or at room temperature for a refreshing and nourishing vegan lunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add the lemon vinaigrette just before serving to prevent sogginess.
- You can customize the salad with additional vegetables, herbs, or vegan cheeses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, Mix
- Cuisine: Vegan, Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg