This 15 Minute Chickpea Quinoa Salad with Cumin Tahini Dressing is a weekly go to for a quick, meal prep friendly, anti-inflammatory recipe that utilizes all whole food plant based ingredients!
As someone who loves nourishing my body with whole, plant-based ingredients, I’m always on the lookout for quick, healthy recipes that I can make ahead and enjoy throughout the week.
One recipe I turn to at least once a week is this Chickpea Quinoa Salad with Cumin Tahini Dressing.
It’s the perfect combination of meal prep-friendly, delicious, and anti-inflammatory, making it my go-to for maintaining a healthy, balanced diet without spending hours in the kitchen.
This salad is a lifesaver for busy days when I want something quick but still nourishing.
It’s packed with wholesome ingredients, takes just 15 minutes to prepare, and can easily be customized to suit whatever vegetables or toppings I have on hand.
Whether I’m enjoying it for lunch, dinner, or as a snack, it’s an absolute staple in my weekly meal prep routine.
Health Benefits of This Chickpea Quinoa Salad
Not only is this salad quick and easy, but it’s also loaded with health benefits, especially if you’re looking for an anti-inflammatory meal.
The ingredients in this salad work together to support everything from digestion and heart health to skin health and immunity. Here’s a breakdown of the health benefits of each ingredient:
Chickpeas: Chickpeas are a great source of fiber and plant-based protein, both of which support digestion and help stabilize blood sugar. They also provide iron and folate, which are essential for energy and cell function.
Quinoa: As a complete protein, quinoa contains all nine essential amino acids, making it an excellent choice for vegetarians and vegans. It’s also packed with magnesium, which helps reduce inflammation, and antioxidants that protect the body from oxidative damage.
Tomatoes: Tomatoes are rich in lycopene, a powerful antioxidant that helps reduce inflammation and support heart health. They’re also high in vitamin C, which boosts immunity and promotes healthy skin.
Cucumbers: Cucumbers are hydrating and packed with anti-inflammatory compounds that help reduce puffiness and support detoxification. They’re also a great source of vitamin K, which plays a key role in bone health.
Red Onion: Red onions contain flavonoids and sulfur compounds, which have anti-inflammatory properties and promote heart health by reducing oxidative stress. They’re also rich in antioxidants, helping protect the body from chronic diseases.
Parsley: Parsley is a powerhouse herb that’s rich in vitamin C and vitamin K. It supports digestion, has anti-inflammatory properties, and helps improve circulation.
Avocado: Avocados are packed with monounsaturated fats, which help reduce inflammation and support heart health. They also provide fiber for healthy digestion and potassium, which helps regulate blood pressure.
Roasted Pistachios or (Nut/Seeds of Choice): Pistachios are rich in healthy fats, fiber, and antioxidants that support heart health, reduce inflammation, and protect the body from oxidative damage. I also love walnuts or pumpkin seeds in this recipe- roast them for extra flavor!
Health Benefits of the Cumin Tahini Dressing
The Cumin Tahini Dressing is the perfect complement to this salad!
Not only adding a creamy texture but also providing additional health benefits and it’s been a huge hit over the years. The ingredients in the dressing work together to reduce inflammation and help promote digestion:
Tahini: Made from sesame seeds, tahini is a great source of healthy fats, calcium, and magnesium. It’s also rich in antioxidants that reduce inflammation and support bone and heart health.
Olive Oil: Olive oil is loaded with monounsaturated fats and polyphenols, both of which have anti-inflammatory properties and help protect the heart from disease.
Lemon Juice: Lemon juice is packed with vitamin C, an antioxidant that supports the immune system and helps reduce inflammation. It also enhances the absorption of iron from plant-based foods.
Cumin: Cumin adds flavor and depth to the dressing while also providing anti-inflammatory benefits. It supports digestion and helps reduce bloating and discomfort.
Why I Make This Chickpea Quinoa Salad Every Week
The key to eating healthy, whole-food meals consistently is having a handful of go-to recipes that are easy to prepare and taste amazing!
This Chickpea Quinoa Salad is the ultimate quick meal- it’s perfect for busy workdays, last-minute lunches, or a light dinner. It’s the perfect example of how to eat nourishing, whole foods without spending hours in the kitchen.
What I love about this salad is that it’s so meal prep-friendly. I can make a big batch and store it in the fridge for several days.
The ingredients hold up well, and the flavors only get better as they marinate together. Plus, it’s a great way to get in a variety of plant-based protein, fiber, and healthy fats all in one meal.
This salad helps me stick to my goals of eating whole, nutrient-dense foods throughout the week, without feeling like I’m sacrificing flavor or satisfaction.
How To Meal Prep it for The Week:
Batch-cook quinoa at the start of the week and store it in the fridge. This saves time when I’m ready to assemble my salad.
Prep the veggies and toppings: I dice tomatoes, cucumbers, and onions and store them in separate containers for quick access to have with different salads throughout the week. The avocado and pistachios (or nuts/seeds of choice) are added fresh just before serving to maintain their texture and flavor.
Make the dressing: I often double the cumin tahini dressing recipe so I can use it for salads or as a drizzle for roasted veggies throughout the week!
A Favorite Variation: Make the chickpeas CRISPY
- Mix together chickpeas with a few teaspoons of avocado oil, 1/4 tsp of sea salt and 1/2 tsp each of garlic powder, paprika & oregano and mix until well combined.
- Add to a baking sheet and bake at 450 for 15 mins.
Get more of the BEST whole food plant based recipes in my cookbook, with over 70 exclusive recipes to enjoy all year long! CLICK HERE
15-Minute Chickpea Quinoa Salad with Cumin Tahini Dressing
Ingredients
Salad Ingredients:
- 1 15 oz can chickpeas drained and rinsed
- 1 cup tomato diced
- 1 cup cucumber diced
- 1/2 cup red onion finely diced
- 1 cup cooked quinoa I used tricolor cooked and veggie broth
- 1/3 cup parsley minced
- 1/2 avocado diced
- 1/4 cup roasted pistachios sub walnuts, pumpkin seeds or nut/seed or choice
Cumin Tahini Sauce:
- 2 tbsp tahini
- 3 tsp olive oil
- 1/2 tsp sea salt
- 1 tbsp water
- 1 lemon juiced
- 1/2 tsp cumin
Additional Varitations:
- 1-2 cups romaine or arugula
Instructions
- Cook quinoa according to package instructions and allow to cool. (I use veggie broth to cook it in for extra flavor and minerals)
- Add all salad ingredients to a large bowl.
- In a small bowl, add all cumin tahini dressing ingredients and whisk or mix together until smooth.
- Top on the salad and mix until well combined.
- Enjoy!
- Meal Prep: Store in an airtight container in the refrigerator for up to 3-5 days. You can keep dressing and avocado separate if you like and add on to the salad when you eat it.
wow!! this is seriously one of my favorite recipes of yours!! the dressing is incredibly yummy . Huge fan of your cookbook too 🙂 thank you!!!