Chickpea Quinoa Salad

This Chickpea Quinoa Salad was really tasty. 

Chickpea, Quinoa & Almond Salad

I must admit I was a little bit hesitant about trying this recipe as I am not a big fan of chickpeas but all the other flavours combined beautifully to complement the chickpeas (I cheated just a tad though and didn’t add as many chickpeas as the recipe said).

An awesome salad to make to just eat on its own.

By the way if you are unsure of how to pronounce Quinoa, just like I was, it is pronounced Keen – wah and you should be able to get it from your local grocery store.

Thanks Michelle Nielsen for another great whole food recipe.

Michelle’s ultimate Chickpea Quinoa Salad (with Almonds)

This amazing salad is my ‘go-to’ when I need to take a dish to a party or picnic. It’s packed full of protein with the quinoa and chickpeas which

keeps you fuller for longer and satisfied so you don’t go reaching for much dessert. The freshness from the coriander and goats cheese really brings the dish together. Give it a go this summer!

Making Quinoa:

  • 1 cup of quinoa (white or red)
  • 2 cup of filtered water
  • 1 tbsp. cumin spice
  • 1 tbsp. turmeric spice
  • Season with Himalayan pink rock salt and a good quality pepper
  1. Place in a medium saucepan the quinoa, water, cumin and turmeric, salt and pepper.
  2. Bring to the boil and then simmer it with a lid on for about 7 minutes. Stirring with a fork occasionally.
  3. Tip: once quinoa is cooked place a clean towel on top of the pot and the put the lid over the towel. Let it stand for another 7 minutes.
  4. Once cooled, put in an airtight container and will keep in the fridge for about 5 days.
  5. Makes 2 cups of cooked quinoa.

Chickpea and Quinoa Salad:

  • 2 cups of cooked quinoa (see recipe above)
  • ½ red onion, finely chopped
  • 1 punet baby tomatoes, chopped into quarters
  • 1 tin organic chickpeas, drained and washed
  • 1 large bunch coriander, roughed chopped
  • 1 avocado, roughly cut into small cubes
  • 1 cup dry roasted almonds, roughly chopped
  • 1 yellow capsicum, diced
  • 180 grams of good quality, full fat goats cheese
  • Generous handful of dried cranberries


  • 1 lemon, freshly squeezed
  • Himalayan pink rock salt and pepper
  1. In a large mixing bowl, add all the above ingredients (leave some extra almonds, goats cheese and coriander for garnish).
  2. In a separate small bowl, whisk the dressing – 1 freshly squeezed lemon with Himalayan pink rock salt and pepper.
  3. Mix the dressing through salad and toss so everything is evenly coated.
  4. Let it sit in the fridge for ½ hour before serving.

You can visit Michelle Nielsen Nutrition on FaceBook for more great healthy recipes

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