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Cucumber Dill Quinoa Salad with Chickpeas

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This cucumber dill quinoa salad with chickpeas is a great salad to take to picnics and cookouts this summer! It’s gluten free, dairy free, vegan, and tasty!

Ingredients

Single Lunch Serving

  • 1/2 cup diced cucumber
  • 1 cup cooked quinoa
  • 1/2 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
  • 1/2 tsp Dijon mustard

Large Batch/Shareable Servings

  • 1 large cucumber
  • 4 cups cooked quinoa (from 1 1/2 cups dry)
  • 15 oz can chickpeas, rinsed and drained
  • 1/4 cup minced fresh dill
  • 4 garlic cloves, minced
  • 1/2 cup diced red onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup each: red wine vinegar and olive oil
  • 2 tsp Dijon mustard

Instructions

  1. Mix together cucumber, cooked quinoa, chickpeas, dill, garlic, onion, salt and pepper.
  2. In a liquid measuring cup (or similar) whisk together red wine vinegar, olive oil, and Dijon.
  3. Pour the dressing over the salad and toss to combine*.

Notes

*If you are planning to make leftovers, leave the dressing on the side for any unused portion.

Quinoa takes about 20 minutes to cook, if you are cooking it fresh instead of batch cooking.

Find it online: https://www.alisonsallspice.com/cucumber-dill-quinoa-salad-with-chickpeas/