Vegan quinoa salad
Delicious and easy to make vegan quinoa salad with chickpeas, tomatoes and cucumber and an olive oil dressing
Ingredients
- 125 gr quinoa
- 1 tbsp tamari
- 200 g chickpeas rinsed and drained
- 150 g cherry tomatoes in small pieces
- 1/2 cucumber in pieces
- 1/2 red onion
- 1 tsp apple cider vinegar
- 1/2 bunch flat parsley
- 1 sprig fresh mint finely chopped
- pepper and salt
Dressing
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
Instructions
- Cook the quinoa according to the package directions in water with 1 tablespoon tamari, drain and let cool. In the meantime while the quinoa is cooking cut the herbs and the tomatoes and cucumber small. Also chop the red onion small and mix it with a little cider vinegar. This takes the sharpness off the raw onion.
- Rinse the chickpeas well and put in a bowl with the herbs, tomato, cucumber and onion.
- Make the dressing by mixing the ingredients well. Season with salt and pepper and add the dressing to the salad.
Notes
Vegan Quinoa Salad: Additions & Variations
- Make it a Main Dish: Add feta (or vegan feta), cooked sweet potatoes, sugar snap peas, red cabbage, or leafy greens. Kalamata olives add great flavor.
- Storage: Keeps 2-3 days in an airtight container in the fridge.
- Dressing Variations:
- Creamier? Add mayo, veganaise, peanut butter, or almond butter.
- Base: Olive oil, lemon/lime juice, apple cider vinegar, salt, and pepper.
- Sweet touch? Add maple syrup.
- Serving Ideas: Perfect as a side dish or for barbecues.
Nutrition
Calories: 575kcal | Carbohydrates: 79g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 531mg | Potassium: 1193mg | Fiber: 15g | Sugar: 11g | Vitamin A: 2337IU | Vitamin C: 45mg | Calcium: 131mg | Iron: 8mg