Quinoa and Cranberry Chickpeas with Lemon Vinaigrette

Table of Contents

This Quinoa and Cranberry Chickpeas with Lemon Vinaigrette is a light yet satisfying dish packed with protein, fiber, and bright, fresh flavors. The nutty quinoa pairs beautifully with sweet dried cranberries, hearty chickpeas, and crunchy nuts, all tossed in a zesty lemon vinaigrette. It’s perfect for meal prep, a refreshing side dish, or a nutritious lunch.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

For the Salad:

1 cup quinoa (rinsed)

2 cups water or vegetable broth

1 (15 oz) can chickpeas (drained & rinsed)

⅓ cup dried cranberries

¼ cup toasted almonds or pecans (chopped)

¼ cup fresh parsley (chopped)

¼ cup crumbled feta cheese (optional)

2 tbsp pumpkin seeds or sunflower seeds (optional)

For the Lemon Vinaigrette:

3 tbsp olive oil

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp honey or maple syrup

1 tsp Dijon mustard

½ tsp garlic powder

Salt & black pepper to taste

Instructions:

Cook the Quinoa:

In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.

Stir in 1 cup of quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, until the liquid is absorbed.

Remove from heat, fluff with a fork, and let it cool slightly.

Prepare the Lemon Vinaigrette:

In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey (or maple syrup), Dijon mustard, garlic powder, salt, and pepper.

Adjust seasoning to taste.

Assemble the Salad:

In a large bowl, combine cooked quinoa, chickpeas, dried cranberries, toasted nuts, parsley, and pumpkin seeds (if using).

Drizzle the lemon vinaigrette over the salad and toss gently to combine.

If using, sprinkle feta cheese on top before serving.

Serve & Enjoy:

Serve immediately or chill for at least 30 minutes for enhanced flavor.

Garnish with extra nuts, cranberries, or fresh herbs before serving.

Tips & Tricks:

Make It Vegan:

Use maple syrup instead of honey and omit feta cheese.

Boost Protein:

Add grilled chicken, tofu, or extra chickpeas.

Nut-Free Option:

Use sunflower seeds or extra pumpkin seeds instead of nuts.

Storage:

Keeps well in the fridge for 3-4 days.

Nutrition Facts (Per Serving):

Calories: ~320

Protein: ~10g

Carbs: ~45g

Fat: ~12g

Fiber: ~7g

Sugar: ~9g