This Vegan Chickpea Quinoa Salad with lemon tahini dressing is so satisfying and delicious! This gluten-free nutrient-dense recipe yields two large portions in less than 30 minutes; you could easily double or triple the ingredients to serve at any gathering.
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Whether I need a healthy salad for lunch or whether I need to bring something to a potluck, this Vegan Chickpea Quinoa Salad and my Southwest Quinoa Bowl are always great choices. These recipes have been favorites of mine for years because they're easy and filling!
This fresh salad is so satisfying because of all the delicious flavors and textures. It's got a nice crunch from the bell peppers and pumpkin seeds, sweetness from the carrot, all complemented by the delightful tahini lemon dressing!
Ingredient notes
- Quinoa - be sure to rinse it first so that it won't be bitter
- Lemon juice is freshly squeezed, not from concentrate - usually half a lemon works; sometimes, I use a whole lemon.
- Water for thinning the dressing - if you use the juice of a whole lemon you may not need the water.
- Tahini - I love Kevala for the taste, plus it's slightly runny and not too thick.
- Extra virgin olive oil -- I like to add a small amount, but you can leave it out if you wish.
- fine sea salt - adjust to your taste.
- Organic spring mix salad - you can use spinach or kale instead
- Chickpeas - use canned chickpeas if you like; I usually cook dried chickpeas for the best taste and texture.
- Serrano pepper - this freshly diced pepper adds a hot and spicy bite. I prefer the green unripe serrano peppers. Feel free to omit it if you don't want the spiciness. More on this pepper below.
- Feel free to substitute with the vegetables you have on hand.
Step by Step Instructions
Make the quinoa
- Rinse the quinoa before you cook it. Heat the broth to boil in a saucepan, and cook the quinoa for 15 minutes on low to low-medium heat. Keep the lid on, slightly ajar. Let it sit for another 5 minutes once it's off the heat.
Make the dressing
- Whisk the tahini, lemon juice, water, olive oil (if using), and salt in a small bowl or jar.
Make the salad
- For two main servings, assemble the salad greens, chickpeas, radishes, bell pepper, carrot, tomatoes, and serrano pepper between two plates.
- Top with hemp seeds and pumpkin seeds.
- Add ¼ cup quinoa to each plate, and top each salad with two tablespoons of tahini dressing.
- Add a few sprinkles of coarse sea salt and freshly ground black pepper to taste. Add sliced or chopped avocado and fresh parsley for extra flavor and nutrients.
What is quinoa?
The ancient grain quinoa has gotten a lot of attention as an excellent source of protein and minerals such as iron, magnesium, lysine. It's even enough to be considered a superfood these days!
Quinoa is a complete protein; it contains all nine essential amino acids, making it an excellent protein source.
Highly nutritious quinoa also comes with the bonus of being naturally gluten-free; if you have celiac disease or other kinds of intolerance to wheat products, then this grain will be perfect for you!
Why eat chickpeas?
Chickpeas are a wonderful source of fiber and plant-based protein. They also contain amino acids, minerals, manganese, zinc, and vitamins, including B vitamins.
What are serrano peppers?
The serrano pepper is a type of chili similar to jalapeños or habaneros, but they have an intense heat that makes them popular for adding a kick to any dish you're cooking up! They are five times hotter than jalapeño peppers.
Why eat serrano peppers?
Serrano peppers have many health benefits and contain many minerals, antioxidants, and vitamins such as Vitamin A, Vitamin C, and Vitamin B6.
Serrano peppers have many health benefits and contain many minerals, antioxidants, and vitamins such as Vitamin A, Vitamin C, and Vitamin B6.
Like other hot peppers, serrano peppers contain capsaicin in the seeds and ribs, which causes heat and a burning sensation. Capsaicin has many anti-cancer and anti-inflammatory properties; it can help digestion and reducing nasal congestion.
Top tips
To enjoy the best flavor, rinse the quinoa in water before cooking to remove the saponin, a natural coating which can make it taste bitter or soapy even if boxed quinoa is pre-rinsed at home.
Serrano peppers are hot and can irritate the skin. The juice may be painful when it comes in contact with the eyes, so keep your fingers away from your face! I recommend that you wear thin gloves when handling this pepper.
How to store
You can store this Vegan Chickpea Quinoa Salad in the refrigerator for 3 to 5 days in an airtight container; keep the dressing separate.
I don't recommend freezing this salad. If you need to, you can freeze the leftover quinoa for up to 1 to 2 months.
How to serve
- You can serve this salad as four side dishes instead of 2 main dishes.
- Top the salad with avocado, parsley, or sprouts.
- Add a sprinkle of coarse sea salt and freshly ground pepper before serving.
Related recipes
I hope you try this delicious plant-based protein-filled salad, I know you are going to LOVE it!
If you make this Vegan Chickpea Quinoa Salad, please take a moment to ★ star rate it and leave a comment below. You can follow me on Instagram and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
📖 Recipe
Vegan Chickpea Quinoa Salad
Ingredients
For the Quinoa:
- ¾ cup quinoa rinsed
- 1 ½ cups vegetable broth
Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons lemon juice freshly squeezed, not from concentrate
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil optional
- ½ teaspoon fine sea salt
For the Salad:
- 4 cups organic spring mix salad
- 1 cup chickpeas
- 2 radishes sliced thinly
- ½ cup chopped red bell pepper or yellow or orange
- ½ cup carrot shredded
- 1 cup cherry tomatoes halved
- 2 teaspoons serrano pepper diced
- 2 teaspoons hemp seeds
- 2 teaspoons pumpkin seeds
- Coarse sea salt
- Black pepper freshly ground
- Parsley optional
- Avocado optional, sliced or chopped
Instructions
Cook the Quinoa:
- In a small-medium saucepan, heat the broth on medium heat. Rinse the quinoa, and add to the broth. Bring to a boil and cook on low heat for 15 minutes with the top on, slightly loose. Take off heat and let sit for 5 minutes.
Make the Tahini Dressing:
- Combine the tahini, lemon juice, water, olive oil, and salt. Combine with a small whisk.
Make the Salad:
- Between two plates, assemble the salad greens, chickpeas, radishes, bell pepper, carrot, tomatoes, and serrano pepper.
- Top with hemp seeds and pumpkin seeds. Add ¼ cup quinoa to each plate, and top each salad with 2 tablespoons of tahini dressing. Add a few sprinkles of coarse sea salt and freshly ground black pepper to taste. Add sliced or chopped avocado and fresh parsley if desired.
Notes
- Be sure to rinse the quinoa to avoid bitterness.
- If you cook the quinoa and chop up the vegetables ahead of time, the preparation will go quicker.
- This lunch is great for meal prep. Pack the salad, quinoa, chickpeas, and vegetables in a container. Keep the dressing separate; add it to the salad at the time of serving.
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