Quinoa and Chickpea Salad Recipe

Name: Quinoa and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups low sodium chicken broth; 1 (15 ounce) can chickpeas, drained and rinsed; 1 cup frozen corn; 1 (8 ounce) container grape tomatoes, sliced in half; 1 red pepper, minced; 14 vidalia onion, minced finely; 2 tablespoons soy sauce; ¼ cup olive oil; 1 lemon, juiced; salt; pepper; 8 basil leaves, chopped

Servings: persons

1 cup quinoa, rinsed
2 cups low sodium chicken broth
1 (15 ounce) can chickpeas, drained and rinsed
1 cup frozen corn
1 (8 ounce) container grape tomatoes, sliced in half
1 red pepper, minced
14 vidalia onion, minced finely
2 tablespoons soy sauce
¼ cup olive oil
1 lemon, juiced
salt
pepper
8 basil leaves, chopped

1
Bring 2 cups of chicken broth to a boil.
2
Add quinoa to the broth and cook until all broth is absorbed.
3
Set aside.
4
Combine chickpeas, corn, tomatoes, minced red pepper and minced onion in large bowl.
5
Add quinoa and stir until combined.
6
In a separate container mix together soy sauce, olive oil, lemon juice, salt and pepper.
7
Add dressing and chopped basil to the quinoa and vegetables and mix.
8
Refrigerate for at least one hour before serving.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup quinoa, rinsed, 2 cups low sodium chicken broth, 1 (15 ounce) can chickpeas, drained and rinsed, 1 cup frozen corn, and more.

Yes, Quinoa and Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa and Chickpea Salad

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