A hearty, plant-based salad featuring quinoa, chickpeas, fresh vegetables, and a bright lemon dressing—perfect for meal prep or lunch.

Scale

2 cups cooked quinoa

1 can chickpeas, drained and rinsed

2 cups baby spinach

1 cup cherry tomatoes, halved

1 large cucumber, diced

3 tablespoons olive oil

2 tablespoons fresh lemon juice

Salt and cracked black pepper to taste

In a large bowl, mix together quinoa, chickpeas, spinach, tomatoes, and cucumbers.

In a small bowl or jar, whisk together olive oil, lemon juice, salt, and pepper.

Pour the dressing over the salad ingredients and toss until well coated.

Let sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.

This salad is vegan and gluten-free.

Add grilled tofu or paneer for more protein.

Keep the dressing separate if packing for lunch.

Keywords: Grain salad, quinoa chickpea bowl, plant-based lunch recipe