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Vegan Quinoa Salad Lunch — Chickpea Veggie Mix

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A vibrant, healthy quinoa and chickpea salad loaded with fresh veggies and tossed in a lemon-garlic vinaigrette. Perfect for meal prep or light lunches.

Ingredients

Scale

  • 1 cup quinoa

  • 2 cups water

  • 1 can (15 oz) chickpeas, rinsed and drained

  • 1 cup halved cherry tomatoes

  • 1 cup diced cucumber

  • 1 bell pepper, diced

  • ¼ cup finely chopped red onion

  • ¼ cup chopped parsley

  • 2 tbsp chopped mint (optional)

Dressing:

  • ¼ cup olive oil

  • 3 tbsp lemon juice

  • 1 garlic clove, minced

  • 1 tsp Dijon mustard

  • Salt and black pepper to taste

Instructions

  • Rinse quinoa. Cook with water and a pinch of salt. Simmer 15 minutes, then fluff and cool.

  • Mix olive oil, lemon juice, garlic, mustard, salt, and pepper in a bowl or jar.

  • In a large bowl, combine chickpeas, veggies, herbs, and cooled quinoa.

  • Pour in dressing and toss well. Chill 15 minutes before serving.

Notes

Customize with your favorite vegetables or protein add-ins. Store refrigerated for up to 5 days.

Find it online: https://dryrecipes.com/vegan-quinoa-salad-lunch-chickpea-veggie-mix/