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Southwest Chickpea and Quinoa Salad is served in a shallow white bowl. Dish sits on wooden board. Partial view of avocado and red onion in background.
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Southwest Chickpea and Quinoa Salad

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.
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Jessica

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.