Summer Quinoa Salad with Chickpeas

This colorful, flavorful, and surprise-filled summer salad will win your heart! Crunchy bell peppers, nutritious chickpeas, juicy tomatoes, and fresh herbs add a burst of freshness and highlight the perfect flavor combination you expect from a salad. Lemon juice and maple syrup provide the final touch, enriching the salad with a light sweet-and-sour note. And let’s not forget the pumpkin seeds that enhance the ideal blend even further! Delight your taste buds and give it a try! Enjoy it as a standalone meal or serve it as a side with your favorite dishes.

Servings: 3-4
Preparation time: 45 minutes
Difficulty: Easy

You will need:

• 260g quinoa
• 250g cherry tomatoes
• 1 large bell pepper
• 1 large or 2 small red onions
• 100g arugula or your favourite salad mix
• 1 can chickpeas (230g)
• 3 tbsp pumpkin seeds
• 2 tbsp cold-pressed hemp oil or olive oil (optional)
• 5-6 tbsp freshly squeezed lemon juice
• 1-2 tbsp maple syrup
• Salt and pepper to taste
• A handful of finely chopped fresh herbs (e.g., dill or thyme work great!).

How to make quinoa salad?

1. Cook the quinoa according to the package instructions. Drain, rinse under cool water, and let it drain for a few minutes.
2. Chop the vegetables and rinse the chickpeas.
3. In a large bowl (for easier mixing), combine the cooked quinoa, chopped vegetables, pumpkin seeds, fresh herbs, and chickpeas.
4. Season with lemon juice, maple syrup, salt, pepper, and if desired, 1-2 tbsp of cold-pressed oil.
5. Mix thoroughly, chill in the refrigerator for a bit to let the flavors meld, and then enjoy!

Note: The salad also tastes great the next day!