We discovered this chickpea avocado quinoa salad at a place we sometimes go for a quick lunch. We liked it so much that we reproduced it at home and has become a usual in our menu. The key of this quinoa salad is the dressing, a simple lemon and olive oil dressing my husband came up with that pairs amazingly well with the salad.
If you’re looking for a healthy-packed-with-nutrients meal, this chickpea avocado quinoa salad is your friend. It has:
Quinoa: high in protein and fiber (1 cup quinoa
contains 8 grams of protein and 5 grams of fiber). It is a complete protein,
meaning that it contains all nine essential amino acids that our bodies cannot
make on their own (didn’t know that before writing this post!).
Chickpeas: also high in protein and fiber (13 grams of
protein and 11 grams of fiber in 1 cup).
Tomatoes: a wealth of vitamins and minerals.
Avocado: high in oleic acid, a monounsaturated fat (the
healthy fat), potassium (more than a banana) and fiber.
Cranberries: high in
bioactive plant compounds and antioxidants.
The cranberries give this salad a nice sweet touch to it, but if you are not fond of sweet and salty combinations or are in a zero added sugar mode, just omit them (if the latter is the case, you will have to also make some changes to my dressing as it has some sugar to it).
This chickpea avocado salad has all the macro and micronutrients you should aim for in a day, and it tastes so good. Because eating healthy tastes good!!
It is a fulfilling salad that can be made in advance, just prepare the dressing in a jar and add the avocado right before serving the salad to prevent its oxidation and you’re good to go!
Healthy, fulfilling salad with 5 super ingredients: quinoa, tomatoes, chickpeas, avocado and cranberries; and a lemony lemon-olive oil dressing.
1 cup quinoa
2 cups water or vegetable broth
4 small tomatoes or 2 medium
14 oz (1 can) chickpeas
½ cup dried cranberries
For the dressing:
Juice from 1 lemon
4 tbsp extra virgin olive oil
2 tsp sugar
1 tsp salt
Cook the quinoa: bring 2 cups of water or vegetable broth to a boil. Add quinoa, turn heat to low, cover and let cook for 12-15 minutes until all the water has absorbed. When done, fluff quinoa with a fork and let cool.
While the quinoa is cooking, dice the tomatoes, drain and rinse the chickpeas, and slice the avocado.
Prepare the dressing: mix lemon juice, sugar, salt and olive oil in a jar and shake well until combined. Taste it. If it is to acidic add a bit of sugar.
Mix quinoa, tomatoes, chickpeas, avocado and cranberries in a bowl.
Add dressing to salad and mix well.
I always use Campari tomatoes for my salads. They are on the small size range, so if you use bigger tomatoes such us tomatoes on the vine or roma, you may just need 2-3 tomatoes for this salad.
The cranberries give this salad a nice sweet touch to it, but if you are not fond of sweet and salty combinations or are in a zero added sugar mode, just omit them.