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Chickpea and Tomato Quinoa Salad with Basil Vinaigrette

Introduction

Chickpea and Tomato Quinoa Salad with Basil Vinaigrette is a refreshing and nutritious dish. Packed with protein and vibrant flavors, this salad is perfect for a light lunch or a tasty side. The combination of chickpeas, quinoa, and fresh vegetables makes it a healthy option that everyone will enjoy.

Why Make This Recipe

This recipe is not only delicious, but it is also easy to prepare and very healthy. Quinoa is a great source of protein, while chickpeas add fiber and texture. The fresh veggies and basil vinaigrette bring a burst of flavor, making this salad a colorful and satisfying choice for any meal.

How to Make Chickpea and Tomato Quinoa Salad with Basil Vinaigrette

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1/4 cup fresh basil leaves
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon vegetable broth
1 clove garlic, minced
1/2 teaspoon Dijon mustard
Salt and pepper to taste

Directions:

Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let cool slightly.
Prepare the salad: In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, red onion, Kalamata olives, and parsley. If using, add the feta cheese.
Make the basil vinaigrette: In a food processor or blender, combine the basil leaves, olive oil, lemon juice, vegetable broth, garlic, and Dijon mustard. Blend until smooth. Season with salt and pepper to taste.
Dress the salad: Pour the basil vinaigrette over the salad and toss gently to combine.
Serve: Serve immediately or chill for later. This salad is delicious served cold or at room temperature.

How to Serve Chickpea and Tomato Quinoa Salad with Basil Vinaigrette

You can serve this salad on its own as a light meal or as a side dish. It pairs nicely with grilled chicken or fish for a complete dinner. Enjoy it as a healthy lunch or a picnic dish as well!

How to Store Chickpea and Tomato Quinoa Salad with Basil Vinaigrette

If you have leftovers, store them in an airtight container in the refrigerator. The salad will stay fresh for about 3 days. Make sure to give it a good stir before serving again.

Tips to Make Chickpea and Tomato Quinoa Salad with Basil Vinaigrette

Rinse the quinoa well before cooking to remove any bitterness.
For extra flavor, you can add more herbs like mint or cilantro.
Make the vinaigrette in advance and keep it in the fridge for quick salad preparation.

Variation

Feel free to add other vegetables like bell peppers, cucumbers, or avocados for more variety. You can also substitute different types of olives or cheese based on your preference.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad and store it in the fridge for up to 3 days. The flavors will meld together nicely.

2. Is this salad gluten-free?
Yes, quinoa is gluten-free, making this salad safe for those with gluten sensitivities.

3. Can I use another type of grain instead of quinoa?
Sure! You can substitute quinoa with bulgur, farro, or even brown rice for a different flavor and texture.