Salads > Grain & Legume Salads > Chickpea Salads > Spicy Chickpea Salad Recipe

Spicy Chickpea Quinoa Salad with Avocado

This vibrant and flavorful salad combines the protein power of quinoa and chickpeas with the creaminess of avocado and a spicy kick. Perfect as a light lunch or a side dish, it's both healthy and satisfying. The lemon-tahini dressing brings it all together.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 1 cup Quinoa
  • 1 can (15 ounces) Chickpeas (canned, drained and rinsed)
  • 1 large, diced Avocado
  • 1/4 cup, finely chopped Red Onion
  • 1/2 cup, diced Red Bell Pepper
  • 1/2 , seeded and minced (adjust to taste) Jalapeño
  • 1/4 cup, chopped Cilantro
  • 3 tablespoons Lemon Juice
  • 2 tablespoons Tahini
  • 2 tablespoons Olive Oil
  • 1 clove, minced Garlic
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Chili Powder
  • to taste Salt
  • to taste Black Pepper

Cook the Quinoa

Rinse the quinoa under cold water. Combine the quinoa with 2 cups of water (or vegetable broth for extra flavor) in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let it cool slightly.

Prepare the Vegetables

While the quinoa is cooking, dice the avocado, red bell pepper, and red onion. Mince the jalapeño (remember to remove the seeds for less heat) and chop the cilantro.

Make the Lemon-Tahini Dressing

In a small bowl, whisk together the lemon juice, tahini, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Add a tablespoon or two of water if needed to thin the dressing to your desired consistency. Taste and adjust seasonings as needed.

Assemble the Salad

In a large bowl, combine the cooked quinoa, drained and rinsed chickpeas, diced avocado, red bell pepper, red onion, minced jalapeño, and chopped cilantro. Pour the lemon-tahini dressing over the salad and toss gently to combine.

Serve

Serve the spicy chickpea quinoa salad immediately or chill in the refrigerator for later. The flavors will meld together even more as it sits. Garnish with extra cilantro, if desired.

Nutrition Facts Estimated per 100g of product

Note: This is an estimation and can vary based on specific ingredients used.

Calories: Approximately 180-220
Protein: 7-9g
Fat: 10-12g
Carbohydrates: 15-20g
Fiber: 4-5g

Other Considerations for Nutrition

This salad is naturally gluten-free and can be made vegan by ensuring your tahini is vegan-friendly. To lower the sodium content, rinse the canned chickpeas thoroughly before using. Adjust the amount of jalapeño to control the spiciness level.

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FAQ

  • Can I make this salad ahead of time?

    Yes, this salad can be made a day or two in advance. Store it in an airtight container in the refrigerator. You may want to add the avocado just before serving to prevent it from browning.
  • Can I substitute any of the ingredients?

    Absolutely! Feel free to substitute other vegetables like cucumber, corn, or tomatoes. You can also use different types of beans instead of chickpeas. For a milder flavor, omit the jalapeño or use less. Lime juice can be used in place of lemon juice.
  • How can I adjust the spiciness?

    The spiciness of this salad comes from the jalapeño and chili powder. Adjust the amount of jalapeño to your liking. You can also add a pinch of cayenne pepper for extra heat.