Mexican-inspired Chickpea Quinoa Salad Recipe
This chickpea salad with quinoa is a true delight, brimming with freshness and flavor. In Mexico, the Lenten season is celebrated with an abundance of typical dishes from each region, and chickpeas are undoubtedly one of the main ingredients during this time. Preparing this chickpea salad is extremely simple, and it’s perfect for a Mexican-inspired meal on Lenten Fridays.
Ingredients
This recipe makes 6 to 8 servings
- 3 cups of cooked quinoa
- 1 1/2 cups of cooked chickpeas
- 1/2 cup of diced tomatoes
- 1 cup of diced cucumber, seeds removed
- 1/4 cup of diced red onion
- 1/4 cup of cilantro
- 3 tablespoons of lemon or lime juice
- 3 tablespoons of olive oil or your preferred vegetable oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of Tajín or chili powder
To Prepare the Quinoa
- 1 clove of garlic
- 1/4 of an onion
- 1/4 teaspoon of salt
- 1.5 cups quinoa
- 3 cups water
Recipe Instructions:
- Begin by cooking the quinoa. Rinse it thoroughly, then combine it with water, a clove of garlic, and a pinch of salt in a pot. Let it simmer until fluffy and tender.
- While the quinoa cooks, prepare the chickpeas. If using canned chickpeas, rinse them thoroughly to reduce sodium content.
- Once the quinoa and chickpeas are ready, allow them to cool completely.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, tomatoes, red onion, and cilantro.
- Drizzle the lemon or lime juice and vegetable oil over the salad.
- Season with salt and Tajín chili powder to taste.
- Gently toss everything together until well combined.
Exploring the Ingredients:
- Quinoa: A versatile grain packed with protein and low on the glycemic index, making it an ideal choice for those watching their blood sugar levels.
- Chickpeas: Rich in fiber and protein, chickpeas provide a satisfying crunch and a boost of nutrition.
- Fresh Vegetables: From crisp cucumber to juicy tomatoes and aromatic cilantro, each vegetable adds its unique flavor and a plethora of vitamins and minerals to the mix.
- Zesty Dressing: A blend of citrusy lemon juice, your choice of vegetable oil, and a dash of Tajín chili powder for that extra kick, elevates the salad to a whole new level.
Enjoy and Stay Connected!
Voila! Your vibrant Chickpea Quinoa Salad is ready to serve. Whether enjoyed as a light lunch, a refreshing side dish, or a satisfying snack, this salad is sure to become a favorite in your Mexican-inspired eating repertoire.
Mexican-inspired Chickpea Quinoa Salad Recipe
Ingredients
- 3 cups quinoa
- 1.5 cups cooked chickpeas
- 1/2 cup diced tomatoes
- 1 cup diced cucumber
- 1/4 cup diced red onion
- 1/4 cup of cilantro
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp tajin or chili powder
To Prepare the Quinoa
- 1 garlic clove
- 1/4 onion
- 1/4 tsp of salt
- 1.5 cups of quinoa
- 3 cups of water
Instructions
- Begin by cooking the quinoa. Rinse it thoroughly, then combine it with water, a clove of garlic, and a pinch of salt in a pot. Let it simmer until fluffy and tender.
- While the quinoa cooks, prepare the chickpeas. If using canned chickpeas, rinse them thoroughly to reduce sodium content.
- Once the quinoa and chickpeas are ready, allow them to cool completely.
- In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, tomatoes, red onion, and cilantro.
- Drizzle the lemon or lime juice and vegetable oil over the salad.
- Season with salt and Tajín chili powder to taste.
- Gently toss everything together until well combined.
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