Vibrant Chickpea Quinoa Salad with Zesty Lemon-Tahini Dressing
Dive into a refreshing and vibrant culinary experience with our "Vibrant Chickpea Quinoa Salad with Zesty Lemon-Tahini Dressing." This delightful salad features fluffy quinoa mixed with hearty chickpeas, crisp cucumber, sweet bell peppers, and juicy cherry tomatoes, all harmoniously combined with fresh parsley and mint. The crowning glory is a tangy lemon-tahini dressing that adds a burst of flavor, making every bite a satisfying blend of textures and tastes. Perfect as a light lunch or a colorful side dish, this salad is both nourishing and delicious.
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 can chickpeas (drained and rinsed)
- 1 cup cucumber (diced)
- 1 cup bellpepper (red, yellow, or orange, diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh mint leaves (chopped)
- salt and pepper to taste
- 1/4 cup tahini
- 2 lemons juiced
- 2 tbsp olive oil
- 1 clove garlic
- 1 tsp honey
- salt and pepper
- water (as needed to thin out the dressing)
In a medium saucepan, bring the water or vegetable broth to a boil.
Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed.
In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, honey or maple syrup (if using), salt, and pepper.
If the dressing is too thick, you can thin it out with a little water until you reach your desired consistency. Set aside.
In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, diced bell peppers, cherry tomatoes, chopped parsley, and chopped mint leaves.
Season with salt and pepper to taste.Pour the prepared lemon-tahini dressing over the salad.
Garnish with additional chopped herbs, if desired.