H&F • Nourish Series
Light yet grounding, this quinoa chickpea salad is our ode to modern simplicity— crisp vegetables, fresh herbs, and golden quinoa folded in olive oil and lemon.
Fewer. Finer. Forever. ∞
Ingredients
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained & rinsed
- 1 medium cucumber, diced
- ½ red onion, finely chopped
- 1–2 peppers (bell or chili), chopped
- 2 cloves garlic, minced
- Handful fresh cilantro, chopped
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp fine sea salt
- Freshly ground black pepper, to taste
Method
1. Cook the Quinoa
Simmer 1 cup quinoa with 2 cups water and a pinch of salt until fluffy (about 15 minutes). Let cool.
2. Prepare the Vegetables
Dice cucumber, onion, and peppers. Mince garlic. Chop cilantro.
3. Mix the Dressing
Whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper.
4. Assemble
In a large bowl, combine quinoa, chickpeas, and vegetables. Pour dressing over and toss gently.
5. Finish
Adjust seasoning to taste. Chill 30 minutes before serving, allowing flavors to marry.
Eat as a main, share as a side, or layer with greens for tomorrow’s lunch.
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