Name: Lemon Herb Quinoa with Chickpeas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup (approx. 170g) quinoa, uncooked; 2 cups (approx. 480ml) vegetable broth or water; 1 can (15-ounce / 425g) chickpeas, rinsed and drained; ½ cup fresh parsley, finely chopped; ¼ cup fresh mint, finely chopped; ¼ cup fresh dill, finely chopped; 3-4 green onions (scallions), thinly sliced; ½ cup cucumber, diced (optional); ½ cup cherry tomatoes, halved or quartered (optional); ¼ cup (approx. 60ml) extra virgin olive oil; ¼ cup (approx. 60ml) fresh lemon juice; 1 tablespoon lemon zest (from one lemon); 1-2 garlic cloves, minced or finely grated; ¼ – ½ teaspoon red pepper flakes (optional); ¾ teaspoon sea salt, or to taste; ½ teaspoon freshly ground black pepper, or to taste; ¼ cup feta cheese, crumbled (optional); ¼ cup Kalamata olives, pitted and halved (optional)

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Introduction

This Lemon Herb Quinoa with Chickpeas is a fresh and vibrant dish perfect for a light lunch or as a flavorful side. Packed with fresh herbs, zesty lemon, and protein-rich chickpeas, it’s both nutritious and satisfying.

A white bowl holds a layered mix of light beige cooked quinoa, round beige chickpeas, and bright green chopped parsley and dill, with small bits of white onion and red tomato pieces scattered throughout. Two bright yellow lemon wedges rest at the back edge of the bowl. The texture of the quinoa is fluffy and grainy, contrasting with the smooth chickpeas and fresh leafy herbs. The scene has a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (approx. 170g) quinoa, uncooked
2 cups (approx. 480ml) vegetable broth or water
1 can (15-ounce / 425g) chickpeas, rinsed and drained
½ cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
¼ cup fresh dill, finely chopped
3-4 green onions (scallions), thinly sliced
¼ cup (approx. 60ml) extra virgin olive oil
¼ cup (approx. 60ml) lemon juice, freshly squeezed
1 tablespoon lemon zest, from one lemon
1-2 cloves garlic, minced or finely grated
¼ – ½ teaspoon red pepper flakes (optional)
¾ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ cup cucumber, diced (optional)
½ cup cherry tomatoes, halved or quartered (optional)
¼ cup feta cheese, crumbled (optional)
¼ cup Kalamata olives, pitted and halved (optional)

Instructions

Step 1: Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for at least 30 seconds to remove any bitterness.
Step 2: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water.
Step 3: Bring the mixture to a boil over medium-high heat.
Step 4: Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
Step 5: Remove the saucepan from the heat and let it stand, covered, for another 5 to 10 minutes.
Step 6: Uncover and fluff the quinoa gently with a fork. Set aside to cool slightly.
Step 7: While the quinoa cooks, prepare the herbs by finely chopping parsley, mint, and dill, and thinly slice the green onions. If using, dice the cucumber and halve or quarter the cherry tomatoes.
Step 8: Rinse and drain the canned chickpeas thoroughly.
Step 9: In a small bowl or jar, combine olive oil, lemon juice, lemon zest, garlic, red pepper flakes (if using), sea salt, and black pepper. Whisk well until the dressing is emulsified.
Step 10: Taste the dressing and adjust seasonings as needed.
Step 11: In a large bowl, mix the cooled quinoa with chickpeas, chopped herbs, green onions, and any optional vegetables or toppings you like.
Step 12: Pour the dressing over the quinoa mixture and toss gently to combine.
Step 13: Serve warm or chilled as desired.

Tips & Variations

Rinsing quinoa is key to removing its natural bitterness and improving flavor.
Customize the herbs to your taste—try adding cilantro or basil for a different twist.
For added crunch, toss in toasted nuts or seeds like almonds or pumpkin seeds.
Add grilled vegetables or cooked chicken to make it a heartier meal.
Swap vegetable broth for water if you prefer a lighter taste.

Storage

This quinoa salad stores well in an airtight container in the refrigerator for up to 4 days. For best texture, add delicate herbs or fresh vegetables just before serving if storing leftovers. Reheat gently or enjoy chilled for a refreshing meal.

How to Serve

The image shows a white bowl filled with a quinoa salad. The salad has three main visible layers: a base of light yellow quinoa with a grainy texture, scattered round yellow chickpeas throughout, and chopped green leafy herbs and vegetables mixed evenly inside. There are small pieces of red onion adding purple and white bits in the mix. A fresh green mint leaf is placed on the top center as garnish. The bowl sits on a white marbled surface with a blurred lemon slice in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro, but cooking times and liquid ratios may vary. Adjust accordingly for best results.

Is this recipe vegan?

The base recipe is vegan, but if you choose to add feta cheese, it will no longer be vegan. Simply omit the cheese or use a vegan cheese alternative.