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15-Minute Chickpea Quinoa Salad with Cumin Tahini Dressing

Justine Colbert
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!
5 from 1 vote
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Course Appetizer, Main Course, Side Dish
Cuisine American, Mediterranean, Middle Eastern
Servings 2 people

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.
Keyword 15 minute salad, chickpea, healthy recipe, quinoa, salad, tahini dressing, vegan