Quinoa & Chickpea Salad

This salad is the perfect summer lunch for the health conscious. I try to eat clean especially during the weekdays (and do a little splurging on the weekends). Breakfast and lunch are usually my most clean meals of the day and I try putting something quick together. I’ve been experimenting a lot more with quinoa recently and love how versatile it is. It’s super easy, super clean, and a superfood! Between the quinoa and chickpeas, this salad is packed with protein and will leave you feeling satisfied and full for hours. Not to mention, it’s also delicious!

Quinoa & Chickpea Salad


  • 1 cup of cooked quinoa (cook according to package instructions)
  • 1 can of chickpeas, drained and rinsed
  • a handful of cherry tomatoes, washed and sliced in half
  • 3 tablespoons of apple cider vinegar
  • 2 tablespoons of extra virgin olive oil (EVOO)
  • 4-5 leaves of fresh basil, chopped
  • sea salt
  • cracked black pepper




  1. Cook quinoa according to package instructions. Fluff with a fork after it is fully cooked.
  2. In a separate bowl, mix the chickpeas, cherry tomatoes, and basil together.
  3. Add the quinoa to the bowl and season with apple cider vinegar, EVOO, salt, and pepper.
  4. Stir well and enjoy!


Buon appetito!

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