Lemony chickpea and quinoa salad

Preparation: 20 minutes
Cooking: 15 minutes
Yield: 3


  • Product used in this recipe : Organic Chickpeas (garbanzo)
  • For a new taste, you can also use : Organic Sifted Wheat Couscous


  • 1 cup of Organic White Quinoa
  • 1 cup of Organic Chickpeas (garbanzo)
  • 1 fresh lemon
  • 1/4 cup Olive Oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1 can quartered artichoke hearts
  • 1 red bell pepper
  • 1 cup chopped fresh parsley


  1. Rinse the quinoa well. Place the rinsed quinoa in a pot with 1 and ¾ cups water. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 15 minutes (lid on).
  2. While the quinoa is cooking, prepare the lemon garlic dressing. Zest the lemon, then squeeze the juice (you'll need 1/4 to 1/3 cup juice). Add the lemon juice and 1 tsp of the zest to a bowl or jar along with the olive oil, minced garlic, salt, and some freshly cracked pepper. Whisk the ingredients together or close the jar and shake until they are combined. Set the dressing aside.
  3. After the quinoa has cooked, put in a salad bowl. While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and roughly chop them into smaller pieces. Finely dice the red bell pepper. Roughly chop the parsley. Place the artichoke hearts, bell pepper, parsley, and cooked chickpeas in a large bowl.
  4. Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Toss gently to combine, then drizzle the lemon garlic dressing over top. Gently toss again until everything is coated in dressing. Serve immediately or refrigerate up to 4-5 days.