Monthly Batch-Style Vegan Chickpea and Quinoa Salad
A nutritious and hearty vegan salad that combines protein-rich chickpeas and quinoa with seasonal vegetables, ideal for monthly meal prep and healthy eating. This Mediterranean-inspired meal-prep recipe (vegan), ready in about 15 minutes, pairs cooked quinoa, canned chickpeas, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked quinoa
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1 medium, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh parsley
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large mixing bowl, combine 2 cups cooked quinoa and 1 can (15 oz) drained and rinsed chickpeas.
- Step 2: Add 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley. Toss gently to combine all ingredients.
- Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the salad and toss thoroughly until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld before serving or packing for meal prep.
