This Strawberry Quinoa Chickpea Salad has everything you need to liven up your next lunch or dinner. It's a delicious and healthy summer salad recipe and perfect for using up those ripe, sweet strawberries. I combined them with a hearty quinoa, chickpeas, sunflower seeds, tomatoes, cucumbers and crumbled feta for a protein packed meal with tons of vitamins and minerals.
Things To Love About This Salad
- easy to make- if you make the quinoa in advance, this salad comes together in about 5 minutes.
- tasty but also nutritious- full of fiber and antioxidants, perfect food for a healthy gut microbiota.
- full of flavor- ripe strawberries, sweet and tangy dressing, crunchy veggies topped with creamy tangy feta is a dream!
- versatile- you can change the base of this grain salad to rice or your favorite grain, as well as the fruit and any of the toppings.
- gluten-free- a great salad for those who are gluten-sensitive or have a gluten allergy.
- keep it vegan- by using a vegan crumbled feta or favorite vegan cheese, or omit the cheese altogether.
The Dressing
I dressed the salad with a store bought balsamic reduction/glaze (which is basically balsamic vinegar reduced down so it's sweeter and thicker) and a drizzle of olive oil, salt and pepper.
But you could use anything to dress this salad. Suggestions would be:
a regular balsamic vinegar dressing,
or a simple lemon, olive oil, salt and pepper combo.
I think it's just light and perfect enough for a hot day by the pool or to take with you to the beach. Top it with some crumbled feta or goat cheese if you like, or keep it vegan if you're strictly plant-based. I hope you enjoy it as much as we did!
More healthy salad recipe ideas:
Strawberry, Quinoa Chickpea Salad
Ingredients
- 1 cup water
- ¾ cup red or multicolor quinoa rinsed
- about 8 strawberries quartered
- 1 small cucumber quartered and sliced
- 1 cup chickpeas
- handful grape tomatoes halved
- ¼ cup unsalted sunflower seeds
- fresh parsley
- balsamic dressing* see above
- coarse salt
- pepper
Instructions
- In a medium saucepan add quinoa and water and bring to a gentle boil.
- Simmer for about 10-15 min until water has evaporated and quinoa is cooked (seeds will begin to open and the quinoa will be softened).
- Set quinoa aside to coo to room temp in a medium sized bowl.
- Add strawberries, cucumbers, chickpeas, tomatoes and sunflower seeds.
- Toss with dressing as suggested above.
- Garnish with fresh parsley.
- Store leftovers in a sealed container in the fridge for 2-3 days.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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