Go Back
–+ servings
Curry quinoa chickpea salad in a bowl topped with sliced avocado.
Print Recipe
5 from 2 votes

Curry Quinoa Chickpea Salad

This irresistible Curry Quinoa Chickpea Salad is like your lunch got a promotion. It's gluten-free, oil-free, nut-free, soy-free, and vegan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch/Dinner Entrée
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Vegan
Servings: 3
Calories: 494kcal
Author: Gigi & Sersie

Ingredients

  • 1½ cups cooked quinoa
  • 5 to 6 cups mixed baby greens (or baby spinach, arugula, chopped kale)
  • ½ onion, diced
  • ½ bell pepper, diced (red, orange, yellow or green)
  • 1 to 2 garlic cloves, minced
  • 2 teaspoon yellow curry powder
  • 1 15- ounce can chickpeas, drained and rinsed (or 1 ½ cups of cooked chickpeas)
  • ¼ cup fresh cilantro, chopped (or parsley)
  • 1½ Tablespoons pumpkin seeds
  • 1 avocado, sliced
  • 1 fresh lemon, juiced (or lime)
  • Salt and pepper to taste

Instructions

  • Make Ahead: Make the quinoa ahead of time and have it on hand. Learn how to cook quinoa in the Instant Pot or on the stovetop.
  • Preheat a large skillet over medium heat and add diced onion and red bell pepper. Sauté for 3 to 4 minutes.
  • Add minced garlic and curry powder, stir, and continue cooking for an additional 2 minutes. Add a few tablespoons of water to keep the garlic and spices from sticking.
  • Add drained and rinsed chickpeas and cooked quinoa to the skillet.
  • Stir the quinoa and chickpeas in with the veggies and curry seasonings. Continue cooking for another 2 minutes. Use the wooden spoon to scrape the brown bits of goodness off the bottom of the skillet.
  • Turn off the heat and add in the pumpkin seeds and finely chopped cilantro. Stir to incorporate, and let it cool for at least 5 minutes.
  • After the curry quinoa chickpea mixture cools to warm or room temperature, spoon it over a bowl of salad greens, top with avocado, and dress with fresh lemon juice.

Notes

  1. Optional Dressing: Sauce it up with Lemon Tahini Dressing, Oil-Free Greek Dressing, or Balsamic Vinaigrette.
  2. Meal Prep Tip: If meal prepping, store components separately. Specifically, the chickpea quinoa mixture, salad greens, avocado, and lemon or other dressing in separate containers.
  3. Leftovers: Store leftovers separately in covered containers in the fridge for up to 4 days.

Nutrition

Calories: 494kcal | Carbohydrates: 70g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 628mg | Potassium: 1116mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1987IU | Vitamin C: 68mg | Calcium: 138mg | Iron: 7mg
QR Code linking back to recipe