Quinoa Salad with Chickpeas & Artichokes (Vegetarian, Vegan)
I left out the cherry tomatoes. Try as I might, I can’t get into them!
Get your fiber and plant-based protein fix with this veggie quinoa salad with chickpeas and artichokes!
In Chapter 4 of my book How to Eat Like a Normal Person, Maggie (The Yo-Yo Dieter) was afraid to eat certain foods and food groups (re: carbs) in fear of them making her gain weight. Because so many foods were off-limits, Maggie felt overwhelmed and confused about what to eat. As a result, she found herself saying “screw it” and eating junk food.
My advice to her was to throw out the food rules and look for the health benefits of a recipe instead of fearing ingredients. The example I used was a quinoa salad with chickpeas and carrots tossed in an olive oil vinaigrette for example. This recipe has many health benefits, including…
fiber from the veggies and chickpeas
plant-based protein from the quinoa and chickpeas
phytonutrients from the veggies
healthy fats from the EVOO
flavor!
Because Maggie was a yo-yo dieter, she had learned to avoid so many foods out of fear. This perspective shift allowed her to practice thinking about how a food can fuel her body, reduce inflammation, and help her reach her goals.
Want to make this Vegetarian or Vegan Quinoa Salad with Chickpeas & Avocado? Look no further!
Quinoa Salad with Chickpeas and Artichokes
Servings: 4
Ingredients:
For the salad:
1 cup quinoa, dry
2 cups vegetable stock (can swap with water)
1 can (15 oz) chickpeas, drained and rinsed
2 large carrots, grated or thinly sliced*
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1 can of quartered artichokes, diced
1/4 cup fresh parsley, chopped
For the vinaigrette:
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Cook the quinoa:
Rinse the quinoa under cold water. This removes the starch and makes the quinoa fluffier!
In a medium saucepan, combine 1 cup of quinoa with 2 cups of water OR vegetable stock. Bring to a boil.
Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
Prepare the vinaigrette:
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Assemble the salad:
In a large bowl, combine the cooked quinoa, chickpeas, grated carrots, cherry tomatoes, cucumber, red onion, parsley, and diced artichokes. Add parsley.
Pour the vinaigrette over the salad and toss gently until everything is well coated.
Adjust the seasoning with salt and pepper if needed.
Serve:
Serve the salad immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Bon appétit! This is a healthy lunch recipe for meal prep.
*My carrots were bad when I made the recipe in the picture! Luckily, I had a bag of raw slaw. Worked as a great substitute.
If you made this healthy Quinoa Salad with Chickpeas & Avocado, let me know! Post your culinary creation on Instagram and tag @kaitrichardsonrd.
About the author: Kait Richardson, RDN, is a registered dietitian in Orlando, FL who helps yo-yo dieters break the “all-or-nothing” mindset, find balance with food, and lose weight without restricting. She does group speaking events and is the co-host of the Nutrition Awareness Podcast. Her book How to Eat Like a Normal Person: A Guide to Overcoming the All-Or-Nothing Mindset with Food & Body is coming Fall 2024 and available for preorder.
If you need help losing weight, improving your performance, or increasing your energy, I provide 1:1 consultations at Nutrition Awareness. You can schedule your virtual or in person initial consultation here.
I was not paid to review any of the above products. All opinions are my own. This post may contain affiliate links.