Today, i’m sharing a delicious and nutritious Quinoa Chickpea Salad recipe. This vibrant salad features crispy airfryer chickpeas, fluffy quinoa, and fresh vegetables, making it a perfect meal for any occasion. Whether you’re looking for a quick lunch, a light dinner, or a healthy dinner to take to work, this salad will become your next obsession.
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Ingredients for this Quinoa Chickpea Salad
The Quinoa Chickpea Salad
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1 red onion, finely chopped
- 1 cup shredded carrots
- 2 cups kale, chopped
- 1/4 cup slivered almonds
The Next-Level Delicious Dressing for Quinoa Chickpea Salad
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
How to Make Quinoa Chickpea Salad
Preparing the Quinoa
- Rinse the quinoa under cold water.
- In a medium pot, combine quinoa and 2 cups of water. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Making Crispy Airfryer Chickpeas
- Preheat your air fryer to 400°F (200°C).
- Pat the chickpeas dry with a paper towel.
- Toss the chickpeas with a drizzle of olive oil, salt, and pepper.
- Air fry for 15-20 minutes, shaking the basket halfway through, until the chickpeas are crispy and golden.
Assembling the Salad
- In a large bowl, combine cooked quinoa, red onions, shredded carrots, chopped kale, and slivered almonds.
- Add the crispy airfryer chickpeas on top.
Preparing the Dressing
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
Tips for the Perfect Salad
- Massage the kale: To reduce bitterness and improve texture, massage the chopped kale with a bit of olive oil and salt for a couple of minutes.
- Customize your veggies: Feel free to add or substitute other fresh vegetables like bell peppers, cucumbers, or cherry tomatoes.
- Make ahead: This salad can be prepared in advance. Store the salad and dressing separately and combine them just before serving to keep everything fresh.
FAQ
Can I use canned chickpeas? Yes, canned chickpeas work perfectly for this recipe. Just make sure to drain and rinse them well.
How long does this salad last? When stored in an airtight container in the refrigerator, this salad can last up to 3 days. Keep the dressing separate until ready to serve.
Can I use a different grain instead of quinoa? Absolutely! You can substitute quinoa with couscous, farro, or brown rice.
What to Serve with Quinoa Chickpea Salad
This salad pairs wonderfully with grilled chicken, fish, or tofu. It also makes a great side dish for a barbecue or a potluck gathering.
When to Serve This Dish
Serve this Quinoa Chickpea Salad as a light lunch, a refreshing dinner, or a healthy side dish. It’s perfect for meal prep and makes for an excellent lunchbox option.
Quinoa Chickpea Salad
Ingredients
Salad
- 1 cup quinoa
- 1 can chickpeas drained and rinsed
- 1 red onion finely chopped
- 1 cup shredded carrots
- 2 cups kale chopped
- 1/4 cup slivered almonds
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Preparing the Quinoa
- Rinse the quinoa under cold water.
- In a medium pot, combine quinoa and 2 cups of water. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Making Crispy Airfryer Chickpeas
- Preheat your air fryer to 400°F (200°C).
- Pat the chickpeas dry with a paper towel.
- Toss the chickpeas with a drizzle of olive oil, salt, and pepper.
- Air fry for 15-20 minutes, shaking the basket halfway through, until the chickpeas are crispy and golden.
Assembling the Salad
- In a large bowl, combine cooked quinoa, red onions, shredded carrots, chopped kale, and slivered almonds.
- Add the crispy airfryer chickpeas on top.
Preparing the Dressing
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
Notes
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 10g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 8g
- Sugar: 5g
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My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . You will read daily tips, quick recipes, personal content and pictures of my travel experiences. Looking forward to seeing you there!
If you enjoyed this recipe, please let me know below!
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
