This fresh-from-the-garden cucumber dill quinoa salad with chickpeas is light and refreshing, but also filling. The chickpeas and quinoa and loaded with protein to help sustain you all day long.
I love a simple red wine vinaigrette on most of my salads. They are so easy to make and add huge amounts of flavor. Quinoa will soak up the dressing, so if you are making a large batch and plan to have leftovers (say, work lunches), store the dressing separately.
I made this recipe as a single lunch serving. I had some leftover quinoa and cucumber to use up, and fresh dill growing in the garden. All of the other ingredients in this recipe are pantry staples for me. Having a well stocked pantry helps to be able to make quick simple meals that are both nutritious and delicious!
I enjoyed this salad so much, I would definitely recommend making it for a potluck or cookout. It is very friendly for many diets being gluten free, dairy free, and vegan.
Variations to the Cucumber Dill Quinoa Salad with Chickpeas recipe:
- Try a different herb. Cucumber will go with many other herbs, such as cilantro or basil.
- Try a different grain. Something small works well in this dish, like millet or bulgur.
- Batch cook the quinoa. Use it in other recipes throughout the week, such as vegetarian lentil quinoa meatballs or African peanut stew.
- Try a different protein. White or black beans could be swapped for chickpeas. Fresh mozzarella balls would be delicious too, if you’re not eating vegan or dairy free.
- ½ cup diced cucumber
- 1 cup cooked quinoa
- ½ cup cooked chickpeas (from a can)
- 1 TBS minced fresh dill
- 1 garlic clove minced
- 2 TBS red onion, diced
- Salt and pepper to taste
- 1 TBS each: red wine vinegar and olive oil
- ½ tsp Dijon mustard
- 1 large cucumber
- 4 cups cooked quinoa (from 1½ cups dry)
- 15 oz can chickpeas, rinsed and drained
- ¼ cup minced fresh dill
- 4 garlic cloves, minced
- ½ cup diced red onion
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup each: red wine vinegar and olive oil
- 2 tsp Dijon mustard
- Mix together cucumber, cooked quinoa, chickpeas, dill, garlic, onion, salt and pepper.
- In a liquid measuring cup (or similar) whisk together red wine vinegar, olive oil, and Dijon.
- Pour the dressing over the salad and toss to combine*.
Quinoa takes about 20 minutes to cook, if you are cooking it fresh instead of batch cooking.
I can’t find where you mention chick peas once in the actual recipe. Do just open a can and throw them in or boil them?
I drain and rinse my canned chickpeas, but other than that, yeah just toss them into the salad!
Oohh! We have all of these things and I think this will happen!
That’s the best isn’t it?! When you already have everything you need. Enjoy the salad Ashley!