Chickpea Quinoa Salad with a Creamy Hummus Dressing, gluten-free
Introducing my Chickpea Quinoa Salad with a Creamy Hummus Dressing that is refreshing, creamy, delicious, and hits the spot! It's made with cucumbers, tomatoes, onions, rocket, feta, and a creamy lemon hummus dressing that ties in all the flavours. But what I love most is the fluffy quinoa and paprika-marinated chickpeas that give the salad a flavourful Middle Eastern twist! Let's Begin!
Why you'll LOVE this Chickpea Quinoa Salad
Healthy and Nutritious: It's packed with wholesome ingredients like chickpeas, quinoa, vegetables, and hummus. It provides a good balance of carbohydrates, protein, and fiber, making it a nutritious option for any meal.
Flavorful and Delicious: The combination of ingredients such as smoked paprika, balsamic vinegar, feta cheese, and creamy hummus dressing creates a burst of flavours.
Easy to Make: With simple instructions and minimal prep time, this recipe is quick, easy, and convenient for busy individuals or families.
Meal Prep Option and Versatile: This salad can be enjoyed as a main dish or served as a side alongside grilled chicken, fish, or tofu. It's also great for meal prep and can be stored in the fridge for a few days, making it a convenient option for lunches or dinners throughout the week.
Suitable for Various Dietary Preferences: This salad is gluten-free and vegetarian and can be easily adapted to accommodate dairy-free diets by using vegan feta cheese.
Satisfying and Filling: Thanks to the protein and fiber content from the chickpeas and quinoa, this salad is not only delicious but also satisfying and filling. It's a great option for those looking to achieve a healthy eating diet while still enjoying a hearty meal.
Watch How to Make It
Variations to this salad and how to store it:
Prep Ahead: Cook the quinoa in advance and store it in the refrigerator. This will save time when assembling the salad, especially if you're making it for a quick lunch or dinner during the week.
Roast the Chickpeas: For added crunch and flavor, consider roasting the chickpeas before adding them to the salad. Simply toss them in the olive oil and paprika, then roast them in the oven until crispy.
Marinate the Chickpeas Longer: If time permits, allow the chickpeas to marinate in the olive oil and balsamic vinegar mixture for a longer period, such as 30 minutes to an hour. This will enhance the flavor and ensure they absorb the marinade well.
Add Fresh Herbs: Consider adding fresh herbs like parsley, cilantro, or mint to the salad for added freshness and flavor. Chop them finely and toss them with the other ingredients before adding the dressing.
Make it a Meal: To turn this salad into a complete meal, consider adding protein such as grilled chicken, shrimp, or tofu on top.
Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate if possible to prevent the salad from becoming soggy.
Other Salad Recipes:
Chickpea Quinoa Salad with a Creamy Hummus Dressing
Serves 4
Prep 10 minutes
Cook 15 minutes
INGREDIENTS
Chickpeas:
1 x 400g can organic chickpeas, rinsed and drained
1 small red onion, finely sliced
1 teaspoon smoked paprika
¼ cup olive oil
¼ cup balsamic vinegar
(optional 1/2 teaspoon ground cumin)
Salad:
2 cups cooked quinoa
200g Greek feta, crumbled (or dairy-free alternative)
60g baby rocket
2 large tomatoes, diced
1 Lebanese cucumber, diced
Dressing:
4 tablespoons hummus, store-bought
3 tablespoons olive oil
1/3 cup lemon juice, freshly squeezed
1 teaspoon sea salt
1 teaspoon pepper
INSTRUCTIONS
1. Cook the Quinoa: Instructions on How to Cook Quinoa is found HERE
2. Prepare the chickpeas: Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’.
3. Prepare the vegetables: Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta.
4. Prepare the dressing: Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well.
5. Bring it together: In a large serving bowl, place the rocket, quinoa, cucumber, tomatoes, and chickpeas, and top it off with the creamy hummus dressing. Toss to combine and enjoy.
Have you tried this recipe?
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Recipe and Photography Margaret Pahos @CreateCookShare
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