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Quinoa Chickpea Salad with Cilantro Dressing

  • Author: Linda Kurniadi


Quinoa Chickpea Salad with Cilantro Dressing. A fresh vegetarian salad loaded with protein, fiber, and flavorful combination.


  • 1 cup dry quinoa
  • 1 cup cooked chickpeas
  • 1 cup grated carrot
  • 1 cup minced red onion
  • 1/2 bunch kale
  • 1 tablespoon olive oil


  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh oregano leaves
  • 4 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon sea salt


  • Cook quinoa according to the packaging directions.
  • Mince cilantro and oregano finely. Whisk with all remaining ingredients.
  • Mince onion and grate carrot. Wash and dry kale. Remove large stems with a paring knife or by pulling along the stem from the base to the tip. Slice kale into thin 1/4″ strips crosswise.
  • Heat oil in a pan over medium-low heat. Add chickpeas and cook for 1 minute, stirring frequently. Set aside.
  • Combine cooked quinoa, chickpeas, and prepared vegetables. Toss with dressing.
  • Serve well warm or keep in the fridge for 2-3 days.