Chickpea Quinoa Salad Jars

Quinoa chickpea salad jars on a wooden cutting board.

5 from 1 vote

This is your sign to upgrade your lunch with these Quinoa Chickpea salad jars. They’re easy to make, packed with veggie and plant protein and will stay fresh in your fridge for days.

Prep Time10

Cook Time0

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: serving

Calories: 579kcal

Author: Petra

Ingredients

Dressing

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon dijon mustard
¼ teaspoon salt
1 tablespoon maple syrup
Black pepper to taste

Salad

¾ cup cooked quinoa* cooled
¾ cup cooked chickpeas I use from a can and drain and rinse them
½ cup cherry tomatoes sliced
½ cup cucumber cubed
½ cup carrot shredded
¼ cup red onion diced
¼ cup chopped parsley

Instructions

In a small bowl, whisk all of the ingredients for the dressing until emulsified.
1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dijon mustard, ¼ teaspoon salt, 1 tablespoon maple syrup, Black pepper to taste
In a large jar, add the dressing to the bottom, then layer the ingredients in the following order: quinoa, chickpeas, cherry tomatoes, cucumbers, carrot, red onion, and parsley.
¾ cup cooked quinoa*, ¾ cup cooked chickpeas, ½ cup cherry tomatoes, ½ cup cucumber, ¼ cup red onion, ½ cup carrot, ¼ cup chopped parsley
When ready to serve, transfer the salad to a bowl and toss to combine with the dressing. Serve!

Video

https://www.instagram.com/p/C9zzvxpogJy/

Notes

* To cook quinoa: rinse the quinoa under cold water, then combine it with water or broth in a pot at a ratio of 1 part quinoa to 2 parts liquid, bringing it to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed, then fluff with a fork. For ¾ cup of cooked quinoa, you'll need ½ cup of raw quinoa.

Nutrition