If you're looking for a zesty, flavorful salad that's packed with nutrients, this Southwest Chickpea and Quinoa salad is refreshing and easy to make! It's full of wholesome ingredients like quinoa, chickpeas, avocado, tomato, corn, feta cheese, and a lime-cumin dressing.
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February is American Heart Month so I wanted to focus on some heart-healthy recipes this month. One of my favorite heart-healthy foods to make lately is quinoa. Not only is quinoa a protein-rich food loaded with vitamins and nutrients, it may also contribute to lower cholesterol and lower the risk for heart disease. And it just happens to be one of my favorite ways to bulk up a salad.
I recently decided to make a quinoa salad for lunch. The salad started with tricolor quinoa and a can of chickpeas. Then, I added produce that I had around the house - some corn, tomato, onion, and avocado. Along with quinoa, avocado, chickpeas, tomatoes, and even corn are considered heart-healthy foods.
I also added a sprinkle of feta cheese and finished the salad with a simple dressing made with lime juice, olive oil, salt and pepper, cumin, garlic powder, honey, and a pinch of chili powder. The tangy, smoky flavors of this dressing really compliments the flavors of the other ingredients in this salad. It really pulls the whole thing together!
Southwest Chickpea and Quinoa Salad
This salad is so fresh and flavorful. It's even better the next day! It was so good as a light lunch option, but also works as a satisfying side dish or colorful main dish. For extra protein, add grilled chicken or shrimp. And if you're not a fan of chickpeas, consider adding another bean like black beans instead.
Again, I used a bag of Success quinoa for this salad. So I prepared it according to the directions on the package. After cooking for about 10 minutes, I drained the bag, allowed it to cool, and added it to a large mixing bowl.
Then, I added the red onion, chickpeas, corn, tomato, avocado, and crumbled feta cheese and tossed it together to combine.
In a small bowl, I mixed the olive oil, lime juice, cumin, and salt and pepper. Then, I poured it over the salad and gently tossed to combine everything together again.
Serve the salad immediately. If desired, keep a little extra dressing on the side to add to the salad. I like to add extra crumbled feta cheese, too.
Southwest Chickpea and Quinoa Salad
Ingredients
- 1 Success tricolor quinoa bag prepared according to package and cooled
- 1/3 cup red onion chopped
- 1 - 15 oz. can chickpeas rinsed and drained
- 3/4 cup canned sweet corn drained
- 1 cup tomato chopped
- 1 medium avocado pitted, peeled, and chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 1 small lime juiced
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- Pinch of chili powder
- 1 tsp. honey
- Salt and pepper to taste
Instructions
- Prepare the quinoa according to the package. Drain, carefully open quinoa bag, empty into a bowl, and set aside to cool in a large mixing bowl.
- Once quinoa is cool, add chickpeas, tomato, avocado, red onion, corn, and feta cheese to the bowl. Toss to combine.
- In a small bowl or jar, mix the olive oil, lime juice, cumin, garlic powder, chili powder, honey, and salt and pepper together. Pour over salad and gently toss to combine and coat salad with the dressing.
- Serve immediately.
This salad is also great for meal prepping. Make a big batch, portion into containers, and enjoy it throughout the week. It'll keep fresh in the fridge for about three to five days. I personally think it tastes better a day or two after making it, giving the flavors a chance to really soak in.
Did you make this Southwest Chickpea and Quinoa Salad recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
