Recipe Description
This Quinoa Salad with Chickpeas, Cucumber, and Lemon-Tahini Dressing is a vibrant, nutritious dish that’s as satisfying as it is simple to prepare. It’s packed with plant-based protein, fiber, and fresh vegetables, making it an ideal choice for a healthy lunch, light dinner, or make-ahead meal prep.
The base of this salad is fluffy quinoa — a naturally gluten-free grain that adds a slightly nutty flavor and hearty texture. It’s paired with creamy chickpeas, which provide an extra dose of protein and help keep you feeling full and energized. Crisp cucumber and sweet red bell pepper bring freshness and crunch, while finely chopped red onion adds a subtle bite. A sprinkle of chopped parsley or cilantro lends a burst of herbal brightness that ties the whole dish together.
What really sets this salad apart is the Lemon-Tahini Dressing. Creamy and tangy, it’s made with a simple blend of tahini, fresh lemon juice, olive oil, garlic, and a touch of maple syrup or honey to balance the flavors. A splash of water thins the dressing to the perfect pourable consistency, while salt and pepper bring everything into harmony. The result is a silky, flavorful dressing that clings to every bite without overwhelming the fresh ingredients.
Serve this salad chilled or at room temperature. It’s delicious on its own or topped with extras like crumbled feta, avocado slices, or cherry tomatoes. It also holds up well in the fridge, making it an excellent option for meal prepping at the start of the week.
Whether you’re eating plant-based, looking to add more whole foods into your diet, or just want a delicious and nourishing meal, this quinoa salad delivers on all fronts — flavor, texture, and nutrition.
