Chickpea Date Quinoa Salad
An easy and nourishing chickpea date quinoa salad with chickpeas, dates, fresh herbs and a honey tahini dressing. The flavors of this salad work so well together, with the sweetness of the dates and fresh bites of mint throughout.
The creamy tahini dressing bring all of the flavors together. Enjoy it as is for a simple weekday lunch or dinner, or top it with crumbled feta cheese, chicken or fish for a heartier meal.
Quinoa salads are one of my favorite ways to pack in fiber and plant-based protein during the week. The antioxidant-rich grain is fluffy and versatile, and tastes delicious when cooked in vegetable broth for some added flavor.
I love that this salad can be made ahead and enjoyed for up to 5 days, making it the perfect meal prep for weekday lunches.
Ingredients you’ll need for Chickpea Date Quinoa Salad
- Quinoa- a pantry staple of mine and a great way to pack in fiber to your meals. Naturally gluten-free and can be seasoned and flavored in so many ways
- Low-sodium vegetable broth– I prefer cooking my quinoa in vegetable broth for added flavor
- Chickpeas– the chickpeas add a boost of protein and fiber to this salad, while also providing texture and crunch
- Tuscan kale– while any kale variety works, I love tuscan kale for its softer texture
- Persian cucumbers– for added veggies and crunch
- Medjool dates– they add a touch of sweetness to this salad
- Slivered almonds– for crunch and saltiness
- Parsley & mint– fresh herbs are a a delicious and affordable way to add even more flavor to your meals
- Creamy Honey Tahini Dressing– made from olive oil, tahini paste, honey, lemon juice and salt
- Prepare the quinoa. Toast the quinoa in a little olive oil then cook in the vegetable broth and salt for 15-20 minutes, until fluffy.
- Mix the olive oil, tahini, honey, lemon juice and salt together to make the dressing. Add water by the tablespoon to reach desired consistency.
- Chop the cucumbers, kale, herbs and medjool dates, then toss with the quinoa, chickpeas and nuts
- Pour the dressing over the salad and toss together.
This salad can be served cold if prepared ahead of time, or at room temperature. I love to top it with some crumbled feta or goat cheese for a savory touch.
Make it a complete meal
To help keep you satiated, here are a few ways you can boost the protein:
- Serve it with Honey Jalapeno Salmon
- Mix in some Lemon Pepper Tofu
- Add in chopped Balsamic Chicken
I love stocking my fridge with simple, nourishing recipes and this quinoa salad always hits the spot. It’s the perfect meal prep to keep around for an easy workweek lunch!
I can’t wait for you guys to try it. You can tag me on Instagram if you do!
More quinoa recipes you’ll love:
Crispy Quinoa Kale Salad
Quinoa Veggie Burgers
One-pan Chicken and Quinoa
Ingredients
- 1 cup dry quinoa
- 2 cups low-sodium vegetable broth or water
- 1 tbsp olive oil
- Pinch of salt
- 1 can chickpeas (15 oz), drained
- 2 cups shredded tuscan kale
- 2 Persian cucumbers
- 1/3 cup slivered almonds
- 1/3 cup medjool dates pitted (about 4-5)
- 1/2 cup fresh parsley
- 1/4 cup fresh mint
Honey Tahini Dressing
- 3 tbsp olive oil
- 1 1/2 tbsp tahini
- 1 tbsp honey
- Juice from 1 lemon
- Pinch of salt
- 1-2 tbsp water as needed
Directions
- Heat a saucepan over medium heat and add in the tbsp of olive oil with the quinoa. Toast for 1-2 minutes then pour in the vegetable broth and pinch of salt.
- Cover the pot and bring to a boil. Once boiling, reduce the flame and simmer for 15-20 minutes until all of the water is absorbed. Let rest off of the heat for 5 minutes then fluff the quinoa with a fork.
- While the quinoa cooks, thinly slice the cucumber into rounds then in half, finely chop the herbs and dates.
- Prepare the honey tahini dressing by whisking together the olive oil, tahini, lemon juice, honey, pinch of salt and water by the tbsp as needed to thin out the sauce.
- Add the quinoa to a salad bowl topped with the shredded kale, chickpeas, cucumbers, almonds, dates and herbs. Toss in the the dressing and enjoy.
- Leftovers can be refrigerated for up to 5 days and served cold or at room temperature.
An easy and delcious sidedish as I am food intolerant to gluten, dairy and anything corn. It is delicious! I’m going to take this to a party tonight! A last minute thought. LOL!
So glad you tried it!