Simple Lemon Dill Quinoa Chickpea Salad Recipes
EASY CHICKPEA SALAD WITH LEMON AND DILL
This easy chickpea salad is one of our favorite salads. I love how quick and simple it is. Eat this straight out of the bowl or use it to top salad greens. We love the combination of lemon and dill, but the salad is just as delicious with other fresh herbs - try basil, parsley, or even fresh mint.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 15m
Yield Makes approximately 6 (1/2 cup) servings
Number Of Ingredients 10
Steps:
- Open, drain and rinse the chickpeas, and then add to a large bowl.
- Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
- In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Nutrition Facts : ServingSize 1/2 cup, Calories 276, Protein 10 g, Carbohydrate 30 g, Fiber 8 g, Sugar 8 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 8 mg
CHICKPEA SALAD RECIPE WITH YOGURT, DILL AND LEMON
If you're looking for a healthy and easy to make vegetarian meal that will still fill you up and leave you feeling satisfied, look no further. This lemon dill chickpea salad recipe is just what you need.
Provided by Rachel Gurk
Categories Salads
Time 15m
Number Of Ingredients 13
Steps:
- In a large bowl, use a potato masher or a fork and mash half of beans with Greek yogurt, lemon juice, olive oil, garlic powder, salt and pepper until mostly smooth and combined.
- Stir in remaining beans, celery, cucumber, and dill and mix until combined. Load into Old El Paso Whole Wheat Taco Boats and enjoy immediately, or store salad covered in fridge. Do not fill taco boats until ready to serve.
- If desired, garnish with lemon zest and extra dill or with some torn leaf lettuce for extra crunch and freshness.
Nutrition Facts : ServingSize 1 /6 of recipe, Calories 348 kcal, Carbohydrate 55 g, Protein 19 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 624 mg, Fiber 12 g, Sugar 7 g, UnsaturatedFat 5 g
SIMPLE LEMON DILL QUINOA CHICKPEA SALAD
This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment's notice has been a godsend for me lately!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 8
Steps:
- Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
- Add the chickpeas, scallions, and dill. Stir gently to combine.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
- Taste and add more salt if desired. Flavors will develop more after the salad chills.
- Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.
Nutrition Facts : Calories 301 kcal, Sugar 2 g, Sodium 411 mg, Fat 17 g, SaturatedFat 2 g, Carbohydrate 33 g, Fiber 7 g, Protein 8 g, ServingSize 1 serving
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