Chickpea Quinoa Salad

4.70 from 13 votes

The fresh melody of southwest flavors in southwest chickpea quinoa southwest salad will bring you back for more. This salad is oil-free and delicious; this salad is the perfect entree or side dish for your next family gathering.

Prep Time15 mins

Total Time15 mins

Course: Salad

Cuisine: Mexican

Diet: Vegan

Servings: servings

Calories: 250kcal

Author: Kathy Carmichael

Ingredients

Salad:

30 ounces chickpeas garbanzo beans drained and rinsed (keep the aquafaba from the can for another recipe)
1 large English cucumber skin on, diced
1 medium red pepper diced
1 medium red onion diced
1 cup grape tomatoes cut in half
1 cup chopped fresh parsley
¼ cup chopped fresh mint
1 jalapeño pepper deseeded chopped
2 cups purple cabbage chopped
2 cup cooked red quinoa cooled before adding to the salad
2 avocados sliced thin (garnish; optional)

Dressing:

¼ cup apple cider vinegar
1 clove garlic minced
The juice of 1 lemon or 3 Tablespoons
1 Tablespoon Pure Maple Syrup or date syrup
1 Tablespoon Dijon Mustard
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper

Instructions

Salad:

In a large bowl, add all the salad ingredients
Do not add quinoa until it is cool
Toss
Add dressing; toss
Cover and refrigerate until served
Add avocado for garnish (optional)

Notes

Dress the salad in advance, so the ingredients enhance over time in the refrigerator.
Do not add the avocado or microgreens until ready to serve to avoid, This way the avocado won't brown and the microgreens will stay vibrant.
If you need help with cooking quinoa, check out this full-proof way to cook quinoa every time.
Make sure the quinoa is completely cool before making the salad. After cooking, place it in the refrigerator to cool down more quickly.
If using dried chickpeas instead of canned, soak them overnight for the best cooking result.
I make a double batch of this salad and take it to work all week long.

Nutrition