Description
A protein-packed vegan salad combining quinoa, chickpeas, and a tangy tahini dressing—perfect for quick lunches or meal prep.
Ingredients
1 cup cooked quinoa
1 ½ cups canned chickpeas, rinsed
½ red onion, diced
1 cup cherry tomatoes, halved
½ cucumber, chopped
¼ cup chopped parsley
Juice of 1 lemon
2 tbsp tahini
1 clove garlic, minced
1 tbsp maple syrup
1 tbsp olive oil
Salt and pepper to taste
Instructions
Cook quinoa and let it cool.
Toss cooled quinoa with chickpeas, tomatoes, cucumber, onion, and parsley in a large bowl.
Mix lemon juice, tahini, maple syrup, garlic, and olive oil into a creamy dressing.
Pour dressing over salad and toss well.
Chill salad 10 minutes for better flavor or serve immediately.
Notes
Use red quinoa for added texture and color.
Store in fridge up to 3 days.
Top with nuts or seeds as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Vegan
Nutrition
- Calories: 335
- Fat: 11g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan salad recipes, chickpea quinoa salad, tahini lemon dressing, easy vegan lunch