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chickpea and quinoa salad recipe

Quinoa Chickpea Salad With Spinach


  • Author: Lilian B.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Vegan

Description

Here’s a quick and filling quinoa chickpea salad recipe with spinach. I meal prep this salad ahead of time and assemble the bowl prior to eating.


Scale

Ingredients

  • 1 can of chickpeas (15 oz.)
  • 1 cup of dried quinoa
  • 3/4 cup of dried brown lentils
  • Pre-washed baby spinach (16 oz. container)
  • 3 Persian cucumbers or 3/4 English cucumber
  • 24 grape tomatoes
  • 4 tbsp of olive oil
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of pomegranate molasses
  • Salt and pepper to taste

Instructions

Prepare the Quinoa, Lentils, and Chickpeas

  1. In a large pot of, boil water. Add dried lentils, canned chickpeas, and quinoa in the same pot.
  2. Cook for 15 minutes on high uncovered.
  3. Strain the quinoa, chickpea, and lentil mixture.
  4. Turn off the stovetop. Return the chickpeas, quinoa, and lentils to the pot and cover for 5 minutes.
  5. Place the mixture in an open bowl in the fridge. Allow cooling.

Prepare the Salad

  1. Wash and chop the cucumbers, grape tomatoes, and baby spinach.
  2. Drain well and set aside.

Prepare the Pomegranate Dressing

  1. In a separate bowl, add the olive oil, balsamic vinegar, pomegranate syrup, salt, and pepper to taste.
  2. Mix well.

Assemble the Salad

  1. Once the lentil, chickpea, and quinoa mixture had cooled completely, add it to the tomatoes and cucumbers.
  2. Mix in the pomegranate salad dressing.

Notes

  • You can add a few optional ingredients that go well with this salad like avocado, pomegranate seeds, walnuts, artichoke hearts, and beets.
  • If you don’t have pomegranate syrup, you can use honey as a substitute.
  • Store salad in 3 parts if eating over several days:
    • salad dressing
    • quinoa, lentils, and chickpeas
    • baby spinach, cucumbers, and tomatoes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 3 cups
  • Calories: 433
  • Sugar: 12 g
  • Sodium: 196 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 63 g
  • Fiber: 9 g
  • Protein: 13 g
  • Cholesterol: 0 mg

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