Creamy Chickpea Dill Quinoa Salad
Fresh herbs, nutty quinoa, and creamy dressing make this the perfect chilled salad for the spring and summer.
Servings 6
Calories 271kcal
Equipment
Ingredients
- 1 cup dry quinoa
- 2 cups vegan chicken broth (or vegetable broth)
- 1 english cucumber, cubed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 10-12 ounces grape or cherry tomatoes, halved crosswise
- ¼ cup lemon juice (juice of 1 lemon)
- 2 Tablespoons lemon zest (zest of 1 lemon)
- 1 Tablespoon fresh parsley, finely chopped
- ¼ teaspoon ground cayenne pepper (optional, adds mild heat)
Tahini Dill Dressing
- ¼ cup tahini (raw tahini preferred)
- ¼ cup apple cider vinegar (or white/red wine vinegar, see note 1)
- 2 Tablespoons fresh dill, stems removed and finely chopped
- 1 teaspoon dijon mustard
- ¼ teaspoon onion powder (optional)
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon fresh cracked black pepper (or to taste)
- 1 Tablespoon cold water (add more 1 Tablespoon at a time if needed)
Instructions
- The day (or at least 3 hours) before preparing the salad, cook the quinoa according to package directions in vegan chicken (or preferred) broth or water. Transfer the cooked quinoa to a bowl and allow it to cool on the counter for around 30 minutes (no longer than 2 hours) before placing it into the refrigerator to chill.
- Combine the tahini dill dressing ingredients in a small jar or pitcher. Use a fork to stir until the mixture is smooth, adding more water 1 Tablespoon at a time until a creamy dressing consistency is reached.
- Add all of the ingredients to a large mixing bowl and stir until all ingredients are evenly distributed. When combined, taste the salad and add more seasoning or lemon juice to taste.
- Transfer to a large serving bowl and optionally top with garnishes.
- Store leftover salad in an airtight container in the refrigerator for up to 3-4 days.
Notes
Nutrition information will vary based on substitutions and brands used.
Nutrition
Calories: 271kcal | Carbohydrates: 39g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 632mg | Potassium: 361mg | Fiber: 8g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 5mg
