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Quinoa Salad with Chickpeas, Cucumber, and Fresh Herbs
Emily

Quinoa Salad with Chickpeas, Cucumber, and Fresh Herbs

A vibrant Mediterranean-inspired salad combining protein-rich quinoa, canned chickpeas, crisp cucumber, and aromatic herbs. Balanced with a zesty lemon-oil dressing, this dish is quick to prepare and perfect for family meals or gatherings. Halal-friendly with no pork or alcohol.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Quinoa (uncooked, rinsed)
  • 1 cup
  • Water or vegetable broth
  • 2 cups
  • Chickpeas (canned/rinsed or fresh)
  • 1 ½ cups
  • Cucumber
  • 1 medium
  • Red bell pepper
  • 1 medium
  • Red onion
  • 1 small, chopped
  • Flat-leaf parsley
  • 1 large bunch
  • Olive oil
  • ¼ cup
  • Lemon juice
  • 2–3 lemons
  • Red wine vinegar
  • 1 tbsp
  • Salt and pepper to taste

Method
 

  1. Rinse quinoa in a fine mesh sieve and cook in 2 cups water or vegetable broth until tender (15–20 minutes)
  2. Chop cucumber, red bell pepper, red onion, and parsley
  3. In a large bowl, whisk together olive oil, lemon juice, vinegar, salt, and pepper
  4. Combine cooked quinoa, chickpeas, vegetables, and herbs in a bowl
  5. Drizzle with dressing and mix gently
  6. Let rest at room temperature for 10–15 minutes before serving

Notes

Halal-certified olive oil is recommended
Substitute red wine vinegar with balsamic or apple cider vinegar
Use English cucumber for less moisture
Replace red onion with lettuce greens if preferred
Add feta cheese (optional) for extra flavor