Lemon Herb Quinoa with Garbanzo Beans
A vibrant Mediterranean-inspired salad combining fluffy quinoa, tender chickpeas, and crisp summer vegetables with a bright lemon-Dijon vinaigrette. Perfectly balanced with fresh herbs and a mix of textures, this protein-rich dish is ideal for meal prep or gatherings.
Ingredients
- Quinoa (white or tri-color)
- 1 cup, rinsed
- Water
- 1 cup (or low-sodium vegetable stock for extra flavor)
- Veggie bouillon
- 1/2 tbsp powder or 1 mini cube
- Chickpeas (garbanzo beans), canned
- 1 can (15 oz), drained and rinsed (or use cooked dried/crispy roasted chickpeas)
- Cucumber
- 1 medium, diced
- Red onion
- 1/4 cup, finely chopped
- Green (or colored) bell pepper
- 1/2 cup, diced
- Tomatoes (large or grape/cherry)
- 1 cup, chopped
- Extra-virgin olive oil (EVOO)
- 3 tbsp
- Fresh parsley
- 1/4 cup, chopped
- Fresh mint
- 1 tbsp, chopped
- Dried oregano
- 1/2 tsp
- Zucchini
- 1 small, diced
- Zest and juice of 1 large lemon
- 1 tbsp apple cider vinegar
- Salt
- to taste
Instructions
- In a medium saucepan, combine quinoa, water (or vegetable stock), and veggie bouillon. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Let cool slightly.
- In a small bowl, whisk together EVOO, lemon zest, lemon juice, apple cider vinegar, oregano, and salt to create the vinaigrette.
- Add cooked quinoa, drained chickpeas, cucumber, red onion, bell pepper, tomatoes, zucchini, parsley, and mint to a large mixing bowl. Pour the vinaigrette over the mixture and toss gently to combine. Let rest for 5 minutes before refrigerating for at least 30 minutes to chill thoroughly.
- Serve cold, garnished with fresh herbs and lemon wedges for brightness.
Notes
White quinoa ensures quick cooking; tri-color adds visual appeal
Substitute vegetable stock for water if desired
Soak red onion in cold water for 10 minutes to mellow its flavor
Roasted zucchini enhances depth; add if preferred
Store leftovers in an airtight container in the fridge for up to 3 days
Substitute vegetable stock for water if desired
Soak red onion in cold water for 10 minutes to mellow its flavor
Roasted zucchini enhances depth; add if preferred
Store leftovers in an airtight container in the fridge for up to 3 days
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 35gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 4g
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