Quinoa Chickpea Salad with Lemon Tahini Vinaigrette

Quinoa Chickpea Salad with Lemon Tahini Vinaigrette

This delicious and easy-to-make quinoa chickpea salad with lemon tahini vinaigrette is the perfect make-ahead meal to prepare for lunch during the week or for a weekend family picnic.

Quinoa is one of my favourite grains to cook with for various reasons; it’s one of the quickest cooking grains, packed with protein, gluten-free, and of course healthy for you. The tiny quinoa grains soak up the delicious lemon Tahini vinaigrette yet maintain their slightly crunchy texture. To prepare the quinoa for this recipe you can find detailed cooking instructions HERE).

Quinoa Chickpea Salad with Lemon Tahini Vinaigrette

This salad is surprisingly simple and light, yet delicious and flavorful. With a base of nutty quinoa and creamy chickpeas, this healthy salad is loaded with protein. Meat-eaters can enjoy this as a accompaniment to a meal while vegans and vegetarians can enjoy it as a main.

Quinoa Chickpea Salad with Lemon Tahini Vinaigrette

The vinaigrette has a perfect balance of flavours-fresh tart lemon juice, earthy olive oil, and creamy, nutty sesame paste. The cucumbers add freshness and crunch and the parsley adds freshness and brightness to this salad.

We love this salad as is however, it’s just as delicious with additional ingredients, such as creamy avocado, or fresh spinach leaves. Use this recipe as a base and add your favourite ingredients to personalize the recipe.

Quinoa Chickpea Salad with Lemon Tahini Vinaigrette

If you liked this recipe, you might want to check out these other quinoa recipes;
Baked Quinoa Oatmeal Apple Pie 
Quinoa Pizza Muffins
Southwestern Quinoa Stuffed Peppers
Tex-Mex Quinoa Salad
Quinoa Tabbouleh
Tex-Mex Quinoa Salad

Quinoa Chickpea Salad with Lemon Tahini Vinaigrette

2015-06-02
: Serves 4
: 5 min
: 15-20 min

This delicious and easy-to-make quinoa chickpea salad with lemon tahini vinaigrette is the perfect make-ahead meal to prepare for lunch during the week or for a weekend family picnic. Quinoa is one of my favourite grains to cook with for various reasons; it’s one of the quickest cooking grains, packed with protein, gluten-free, and of …

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Quinoa Chickpea Salad with Lemon Tahini Vinaigrette
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Ingredients
    3 cups cooked quinoa
  • 1 1/2 cups dried chickpeas or 2 cups canned chickpeas (drained and rinsed)
  • 1 large organic cucumber, cut into quarters and sliced
  • 1 ripe Hass avocodo, cubed (optional)
  • 2-3 tbs. fresh parsely, finely minced
  • 1/4 tsp. sumac (optional)
  • sea salt and black pepper to taste
  • For the Vinaigrette
  • 3/4 cup Tahini (sesame paste)
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
Directions

Dried chickpea preparation
If using dried chickpeas, place in a large bowl with 1 teaspoon of baking soda (aids in soaking process) and cover completely with water. Soak overnight or for at least 12 hours.
Once the chickpeas have soaked, drain the water and transfer them to a large cooking pot. Cover the chickpeas with water twice the amount of chickpeas and bring to a boil. Allow to cook for 45-60 minutes. Taste the chickpeas after about 40 minutes, and every 5 minutes after that to ensure they don’t overcook. Cook them according to your personal preference, however they are best slightly al dente. If you overcook them they will become too soft and will break apart easily in the salad.

Vinaigrette Preparation
Mix the Tahini and lemon juice in a medium bowl until combined then slowly pour in the olive oil as you whisk the ingredients. Adjust the quantity of oil depending on your personal taste. The vinaigrette should be on the thick side but should pour easily.

Quinoa Chickpea Salad with Lemon Tahini Vinaigrette

Salad Preparation
Combine all of the ingredients in a large bowl. Add the sumac (if desired) and sea salt and black pepper to taste. Store leftovers in the fridge in an airtight container for 2-3 days.

Quinoa Chickpea Salad with Lemon Tahini Vinaigrette

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