Chickpea and Quinoa Salad Recipe
A refreshingly delicious and filing lunch, our Chickpea and Quinoa Salad is quick to put together with a few basic ingredients from your pantry.
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
For Salad
  • 1Cup QuinoaFine-mesh colander
  • 2Cups Water
  • 1Can Chickpeasrinsed and drained, or 1½ cups cooked chickpeas
  • 1 1/2Cup Baby SpinachRoughly Chopped
  • 1/2Cup Fresh Flat-Leaf ParsleyChopped
  • 1/2Cup Fresh CilantroChopped
  • 1/3Cup Chopped Green OnionGreen parts only
  • 1/3Cup Crumbled Feta
  • 1/3Cup Toasted Pumpkin Seeds
For Dressing
  • 1/4Cup olive oil
  • 1tbsp Light Balsamic Vinaigrette
  • 1tbsp Ranch DressingLow Fat
  • 1Large Clove garlicPressed or Minced
  • 1/2tsp Fine Sea Salt
  • Black PepperFreshly Ground, to taste
  1. In a large pan, cook the quinoa as per packet instructions. Once cooked, let it sit covered for 5 minutes. Then gently fluff it up with a fork.
  2. Mix the baby spinach, cilantro, parsley and green onions in a large bowl.
  3. Add the cooked and cooled quinoa to the bowl.
  4. Throw in the crumbled Feta and pumpkin seeds.
  5. In a small bowl, mix together the balsamic vinaigrette and ranch dressing with the pressed garlic. Pour the dressing into the salad and season with salt and pepper.
  6. Mix well together. Serve immediately.