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Glass bowl with chickpeas, quinoa, red pepper, and tomatoes with more quinoa salad behind it.
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Vegan Quinoa Salad

With a tangy balsamic dressing this gluten-free quinoa salad recipe makes for a delicious side dish or lunch recipe!
Course Side Dish
Cuisine American
Keyword barbeque, chickpeas, healthy quinoa salad, quinoa and vegetable salad, quinoa,, summer
Prep Time 10 minutes
Cook Time 0 minutes
2 hours
Total Time 2 hours 10 minutes
Servings 5 cups
Calories 386kcal
Author Shelby Stover

Equipment

Ingredients

For the salad

  • 2 cups chickpeas rinsed (canned or soaked and cooked)
  • ¾ cup quinoa cooked
  • 1 cup cherry tomatoes quartered
  • 1 red pepper diced
  • ¼ almonds chopped (walnuts works too!_
  • ⅛ cup hemp hearts

For the dressing

  • ⅓ cup Olive Oil
  • ¼ cup Balsamic Vinegar
  • 2 tbs dijon mustard honey mustard if not making vegan

Instructions

  • Peel, prep and chop all your veggies.
  • In a large bowl combine all the ingredients for the salad. Mix well.
  • In a small bowl whisk together the ingredients for the dressing.
  • Pour the dressing over the chickpea salad and mix until everything is coated.
  • Refrigerate until ready to serve (at least two hours ).

Notes

Before you start, cook quinoa according to package directions and chill in the fridge.
The salad tastes best when it's had a solid two hours to sit in the fridge. It's even better the next day.
Store it in the fridge in an airtight container with the dressing for 2-3 days.

Nutrition

Calories: 386kcal | Carbohydrates: 40g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Sodium: 81mg | Potassium: 472mg | Fiber: 8g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 38mg | Calcium: 61mg | Iron: 4mg