Chickpea and Quinoa Salad Recipe
This Chickpea and Quinoa Salad is a high-protein, fiber-rich dish perfect for Sehri (Suhoor) during Ramadan. Made with quinoa, chickpeas, fresh vegetables, and a light dressing, this salad provides long-lasting energy, supports digestion, and keeps you full for hours. It’s an easy-to-make, nutrient-packed meal that helps sustain energy levels and prevent hunger pangs throughout the fasting day. Plus, it can be prepared in advance, making it a convenient and healthy choice for Ramadan.
Ingredients
Base:
- 1 cup cooked quinoa (rinsed and drained before cooking)
- 1 cup cooked chickpeas (or canned, rinsed and drained)
Fresh Additions:
- 1/2 cup cucumber diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 2 tbsp fresh parsley or cilantro chopped
- 2 tbsp feta cheese (optional)
Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup
- 1/2 tbsp cumin powder
- 1/2 tbsp salt (adjust to taste)
- 1/4 tbsp black pepper
- 1/4 tbsp garlic powder (optional)
Instructions
Step 1: Cook the Quinoa
- Rinse quinoa thoroughly under cold water to remove bitterness.
- Cook 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Let it cool.
Step 2: Prepare the Salad Base
- In a large mixing bowl, combine cooked quinoa and chickpeas.
Step 3: Add Fresh Ingredients
- Mix in cucumber, cherry tomatoes, bell pepper, red onion, and fresh herbs.
Step 4: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, cumin, salt, pepper, and garlic powder.
Step 5: Assemble the Salad
- Pour the dressing over the salad and toss well to combine.
- Sprinkle feta cheese on top if desired.
Step 6: Serve & Enjoy
- Enjoy immediately or refrigerate for an even more flavorful taste. This salad can be stored for up to 3 days in an airtight container.