For lunch over the past few weeks I’ve been whipping up this super easy, super simple, super satisfying Quinoa Chickpea Salad. I love meals that are quick to prepare but still hearty and nutritious, and this salad encompasses all of those good things.
You know what I love about this salad? It’s rich in fibre, protein and good fats: three things that are digested slowly and are key to keeping you full, satisfied, and balanced. Blood sugar balanced, that is.
When I eat this for lunch, I’m full for a good couple hours and don’t crave sweets to balance out a blood sugar crash. No shame. We’ve all been there.
Quinoa is fun because it’s a complete protein: supplying us with all of the essential amino acids. It also has a great concentration of minerals, including iron, magnesium and manganese.
This recipe makes a fairly large batch, enough for 2 people (or 1 hungry person). Feel free to split into two separate containers – it’s great for two days worth of lunch!
Quinoa Chickpea Salad
A hearty salad with softened quinoa, protein-rich chickpeas and crunchy veggies.
Ingredients
For the salad
- 1 cup water
- 1/2 cup quinoa, rinsed
- 1/2 cup cucumber, chopped
- 1/2 avocado, diced
- 1/2 small red onion, diced
- 1/2 cup chickpeas
- 1/4 red pepper, diced
For the dressing
- 2:1 olive oil to apple cider vinegar ratio - I usually do about a couple tbsp olive oil and vinegar
- 1 tbsp dried basil
- dash salt and pepper
Instructions
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Bring water and quinoa to boil.
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Reduce heat to low and simmer, covered, for 10 minutes or until fluffy.
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Transfer cooked quinoa to bowl and mix in remaining vegetables.
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For the dressing, simply whisk ingredients in small bowl until thickened. Stir into salad.
