Quinoa Chickpea Salad
A nourishing bowl full of colour, textures, and plant-powered goodness — bright vegetables, fluffy quinoa, and creamy chickpeas tossed together with fragrant parsley and peppery rucola.
This bowl means a little more than just lunch today. Recently, someone very close to me went through surgery, and part of their healing now includes a special diet — gentle, simple, nothing heavy, nothing aggressive. But food should still feel like joy, right? That’s where this recipe comes in. It’s bright, fresh, and comforting in its own way. There’s something incredibly grounding about chopping colourful vegetables, watching quinoa fluff up, and bringing everything together into something that looks like it’s rooting for you. A salad that isn’t trying to be fancy — it’s just honest, nourishing, and full of life. And even though it was born out of a need for care, it’s the kind of meal anyone would happily dig into. Sometimes healing starts with small bowls of calm, and this one… this one feels like a good place to begin.
Ingredients
- 180 g quinoa
- 1 can chickpeas, rinsed and drained
- ½ cucumber
- 1 red bell pepper
- 10 cherry tomatoes
- 1 red onion
- 2 tbsp fresh chopped parsley
- 1 tsp salt
- 2 tbsp olive oil
- 40 g fresh rucola
Method
Dice the cucumber, onion, and red bell pepper.
Quarter the cherry tomatoes.
Place cooked quinoa in a mixing bowl.
Add chickpeas, vegetables, chopped parsley, salt, olive oil, and rucola.
Mix gently until everything is combined.
Serve fresh.
