Quinoa & Chickpea Salad is a protein-packed, nutritious, and vibrant salad perfect for a healthy lunch or light dinner. Fluffy quinoa combines with chickpeas, fresh bell peppers, cucumber, and a zesty lemon-tahini dressing to create a delicious and filling meal. It’s easy to prepare, vegan-friendly, and packed with flavors and textures.
In a large bowl, combine cooked quinoa, chickpeas, bell peppers, cucumber, and parsley.
In a small bowl, whisk together lemon juice and tahini to make the dressing.
Pour the dressing over the quinoa and chickpea mixture.
Toss gently to coat all ingredients evenly.
Serve immediately, or chill for 20–30 minutes for a refreshing, cold salad.
1 cup cooked quinoa
2 tbsp chopped fresh parsley
1 cup cooked chickpeas (or canned, drained and rinsed)
2 tbsp lemon juice
1/2 cup diced bell peppers (any color)
1 tbsp tahini (or olive oil if preferred)
1/2 cup chopped cucumber
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