Lemony Quinoa and Chickpea Salad with Fresh Herbs

In her signature easy, flavor-filled style, Laura Theodore presents a lemony quinoa and chickpea salad embellished with fresh parsley and basil. This cold dish is especially good in the warmer months, but can be served any time of year.

Laura writes: “When I have fresh herbs on hand, I love to serve a main dish that showcases their vibrant color and fragrant flavors. Basil and parsley, combined with cooked quinoa, chickpeas, and a lively lemon-based dressing, makes for a nourishing and welcoming spring or summer salad entrée.”

Recipe is from Chef Laura Theodore’s Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious, 10th Anniversary edition © 2011/2022. Learn more about this wonderful book following the recipe box. Photo credit: Laura Theodore.

Laura Theodore is a recognized public television personality, 3-time TASTE award winning vegan chef, cookbook author, podcast radio host, and award-winning recording artist.

Tune in for the latest season of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on the Create Network (check local listings) and listen to The Laura Theodore Podcast on Apple Podcasts. Visit Laura on the web at Jazzy Vegetarian.

Jazzy Vegetarian, 10th Anniversary edition, is available wherever books are sold or directly from Laura Theodore (signed copies!).

How to cook quinoa for this recipe

Are you new to quinoa? If you’d like to learn more, here’s a quick guide to quinoa, with tips for buying, using, storing and cooking with this versatile super-grain. High in protein, quick to cook, and with a distinct flavor, quinoa has earned its place as a staple culinary grain. Find more ways to use it in our roundup of easy and tasty quinoa recipes.

Quinoa is cooked in a ratio of 2 parts water to 1 part grain; you can always cook extra for later use and simply measure out 2 1/2 cups cooked for this recipe. It expands about 3 times when cooked.

For this recipe, you’d start with a bit more than 3/4 cup quinoa for the more exact amount. Combine it in a saucepan with a little less than 2 cups water. Bring the water to a slow boil. Lower the heat and simmer gently, covered, until the water is absorbed, about 15 minutes.

Laura calls for the quinoa to be well chilled for this salad, so it would be good to cook it a few hours or a day ahead. Let it cool in the saucepan, uncovered. Then cover and refrigerate until chilled.

More from Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious

• Vegan Apple Coffee Cake
• Penne with Broccoli Rabe and Chickpeas

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Yield: 4

Lemony Quinoa and Chickpea Salad with Fresh Herbs

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In her signature easy, flavorful style, Laura Theodore presents a lemony quinoa and chickpea salad. 

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

Quinoa Salad

• 2½ cups cooked quinoa, well-chilled
• 1½ cups diced fresh tomatoes
• 1 cup cooked (or canned, drained and rinsed) chickpeas
• ½ cup minced fresh parsley
• 3 tablespoons minced fresh basil
• 1 medium sweet onion, diced
• Salt to taste

Lemony Dressing

• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Italian seasoning blend
• ¼ teaspoon salt
• Freshly ground pepper to taste
• Pinch of cayenne pepper (optional)

Instructions

1. Combine all the Quinoa Salad ingredients in a large bowl and gently toss together using a large spoon. 
2. Combine all the Lemony Dressing ingredients in a small bowl and whisk briskly to emulsify. 
3. Pour the dressing over the salad and gently stir to combine. Season with more salt and pepper, to taste, if desired. Cover and refrigerate for 2 to 4 hours to allow the flavors to develop. Serve cold.

More about Jazzy Vegetarian 10th Anniversary edition

Embrace healthful eating . . . one mouthwatering vegan recipe at a time! Viewers of the award-winning public television series, “Jazzy Vegetarian,” will now be able to cook their favorite plant-based dishes from the show with this exciting, new, revised and updated edition of Chef Laura Theodore’s most popular cookbook, “JAZZY VEGETARIAN: Lively Vegan Cuisine That’s Easy and Delicious!”

With over 120 dazzling vegan recipes, more full-color photos, and 25 new recipes from Season Ten of the highly successful PBS television series, this updated edition divulges Laura’s secrets for creating light, wholesome, and satisfying dishes that everyone can master.

From tips on how to be more efficient in the kitchen, to the best way to shop for organic produce, Laura’s passion for cooking is contagious and her dedication to a vegan lifestyle motivational.