Lemon Herb Quinoa with Chickpeas Recipe
Lemon Herb Quinoa with Chickpeas is a vibrant, healthy, and flavorful plant-based dish featuring fluffy quinoa cooked in vegetable broth, mixed with protein-rich chickpeas and fresh herbs like parsley, mint, and dill. Enhanced by a tangy lemon dressing with garlic and olive oil, this refreshing salad can be served warm, at room temperature, or chilled, making it perfect for a nutritious lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Quinoa
- 1 cup (approx. 170g) uncooked quinoa, rinsed thoroughly
- 2 cups (approx. 480ml) vegetable broth or water
Legumes
- 1 can (15-ounce / 425g) chickpeas, rinsed and drained or 1 ½ cups cooked chickpeas
Fresh Herbs and Vegetables
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- ¼ cup fresh dill, finely chopped
- 3–4 green onions (scallions), thinly sliced
- ½ cup cucumber, diced (optional)
- ½ cup cherry tomatoes, halved or quartered (optional)
Dressing
- ¼ cup (approx. 60ml) extra virgin olive oil
- ¼ cup (approx. 60ml) freshly squeezed lemon juice (from 1–2 lemons)
- 1 tablespoon lemon zest (from one lemon)
- 1–2 cloves garlic, minced or finely grated
- ¼ – ½ teaspoon red pepper flakes (optional)
- ¾ teaspoon sea salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Optional Garnishes
- ¼ cup crumbled feta cheese (if not vegan)
- ¼ cup Kalamata olives, pitted and halved
Instructions
- Cook the Quinoa: Rinse the quinoa under cold running water for at least 30 seconds to remove bitterness. In a medium saucepan, combine rinsed quinoa with vegetable broth or water. Bring to a boil on medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let it stand covered for 5-10 minutes to steam. Fluff with a fork and let cool slightly.
- Prepare Herbs and Vegetables: While the quinoa cooks, finely chop parsley, mint, and dill. Thinly slice green onions. If desired, dice cucumber and halve or quarter cherry tomatoes. Rinse and drain chickpeas; optionally rub them to remove skins for creamier texture.
- Make the Lemon Herb Dressing: In a small bowl or jar, combine olive oil, lemon juice, lemon zest, minced garlic, red pepper flakes, sea salt, and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasonings as needed.
- Combine Ingredients: In a large mixing bowl, add the cooled quinoa, chickpeas, chopped herbs, green onions, and optional vegetables. Pour the dressing over and gently toss to combine, being careful not to overmix to avoid mushy quinoa.
- Adjust Seasoning: Taste the mixture again and add extra salt, lemon juice, or pepper if needed to balance flavors.
- Rest the Salad (Optional): Cover and let the salad sit at room temperature for 15-20 minutes or chill in the refrigerator for 30 minutes to an hour to allow flavors to meld beautifully.
- Serve: Serve warm, at room temperature, or chilled. Garnish with crumbled feta cheese and Kalamata olives if using, and fresh parsley or mint sprigs for extra brightness.
Notes
- Rinsing quinoa removes saponins which can impart bitterness.
- Vegetable broth enhances the quinoa’s flavor but water can be used for a milder taste.
- Removing chickpea skins is optional but creates a creamier texture.
- Adjust red pepper flakes to your desired spice level or omit for no heat.
- This dish is versatile and can be served warm, room temperature, or chilled.
- Feta cheese adds a salty tang but can be omitted for a vegan version.
- Letting the salad rest allows flavors to meld for a better taste.
Keywords: lemon quinoa salad, chickpea quinoa, Mediterranean quinoa recipe, healthy quinoa salad, vegan quinoa salad, fresh herb salad
