Description
This Zucchini Chickpea Quinoa Salad is tossed in a zingy lemon dressing and packed with vegetables and protein. This delicious summer salad is great for meal prep lunches, a flavorful side dish or a filling afternoon snack. If you have an abundance of zucchini right now, this delicious quinoa salad is the perfect thing to make with it!
Ingredients
Scale
- 4–5 cups diced zucchini, about two small zucchinis
- 2 teaspoons olive oil
- 2 cups cooked and cooled quinoa
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/2 medium sized red onion, diced
- Salt and pepper
Lemon Dressing
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons soy sauce, or tamari
- 1 teaspoon pure maple syrup
- 1 teaspoon dijon mustard
- 1–2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Cut zucchini up into bite size chunks. Heat a large skillet over medium heat and coat the bottom with 1-2 teaspoons olive oil. Once the an is hot, add in the diced zucchini, along with a pinch of salt and pepper. Stir everything together and let zucchini cook until browned and softened, about 5-7 minutes. Let cool for a few minutes.
- Add cooked quinoa to a large bowl. Next, add in the cooled zucchini, chickpeas, red onion and feta cheese.
- Add all dressing ingredients to a jar, or small bowl, and whisk together until combined. Pour dressing over salad and mix everything together. Give your salad a taste and add extra salt or pepper, if needed.
- Serve quinoa salad immediately, or refrigerate for up to 4 days. Salad can be enjoyed as a filling lunch or fresh side dish.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Lunch, Vegetarian
- Method: Stove Top
- Cuisine: American
