Herby Quinoa Salad with Avocado and Chickpeas

This quinoa salad with avocado and chickpeas packs an herbaceous punch with cilantro, basil, and mint! It's fresh, healthy, and clean.

Quinoa in Salads:

We are BIG fans of quinoa! I've been serving it to my kiddos since they were babies so even my picky children like it.

It packs a nutritious punch with 8 grams of protein per cup, plus nutrients like zinc, folate, fiber, and antioxidants.

This quinoa salad with chickpeas has ALL the things. It's herby, bright, creamy, healthy, and SO freakin' good. It's also plant-based, vegan, and gluten-free.

Key Ingredients:

• Quinoa - I buy a huge bag of quinoa at Costco for a steal! It lasts me for a month and we make quinoa at least once a week.
• Vegetable stock - Water works fine too, but vegetable stock imparts more flavor. I use reduced-sodium stock to avoid too much sodium.
• Fresh herbs - Basil, mint, and cilantro are a match made in heaven!
• Olive oil - Another item I purchase from Costco in bulk. It's heart healthy and it adds a rich, fruity flavor to the vinaigrette!
• Lime - Grab an actual lime! Bottled lime juice is convenient, but it doesn't measure up to freshly squeezed.
• Maple syrup - For a subtle sweetness. Honey works too!
• Chickpeas - An excellent source of protein!
• Cherry tomatoes - Try to find cherry tomatoes! They're sweeter than grape tomatoes with a crisp bite.
• Avocado - Look for a ripe, Hass avocado that gives a little when you press into it. It shouldn't feel mushy!

How to Cook Quinoa:

After years of cooking quinoa, I've realized there's more than one way to cook quinoa successfully. So if you have your own method, go for it!

Here's what I do:

• Combine the quinoa, liquid, and salt in a small saucepan.
• Bring the mixture to a boil.
• Reduce the heat. Let it come to a simmer, then let the quinoa cook, uncovered, until all the liquid is absorbed.

• Remove the quinoa from the heat.
• Cover it with a lid and let it steam for at least 5 minutes. Don't skip this step!
• Uncover and fluff with a fork.

How to Make this Quinoa Salad:

• Cook the quinoa. See the directions to do so above.
• Make the vinaigrette. In a mini food processor or with an immersion blender, blend the herbs, olive oil, lime juice, and maple syrup.

• Chill the quinoa. Add the vinaigrette and chickpeas to the quinoa. Stir to combine, then cover and refrigerate.
• Toss and serve. Stir in the cherry tomatoes, then top with sliced avocado, cherry tomatoes, and chickpeas. Enjoy!

Toppings and Variations:

Chickpeas, tomatoes, and avocado are a delicious trio, but you don't have to stop there! Here's a few other add-ins I cycle through:

• Feta - Adds a salty element!
• Pickled onions - I highly recommend homemade pickled onions, but you can buy them jarred in the pickle aisle too.
• Mozzarella pearls - In place of feta! Adds a creamy element.
• Pan-seared shrimp - For some high-quality protein!

Storage Tips:

• Store leftover quinoa salad in an airtight container in the fridge for up to 3 days. This salad tastes great cold, which makes for an easy lunch!
• Add the sliced avocado right before you plan to serve it. Avocado turns brown quickly!

More Quinoa Recipes:

• Quinoa Salad with Feta & Peaches
• Healthy Ground Turkey Quinoa Bowls
• Easy Brown Rice & Quinoa