SO GOOD! HEALTHY QUINOA SALAD WITH CHICKPEAS & AVOCADO Recipe

Discover the vibrant Mediterranean Diet Quinoa Salad, a delicious medley of wholesome greens with hearty chickpeas, black beans, ripe mango, and creamy avocado. This irresistible dish effortlessly blends tangy lime and aromatic cilantro, offering a burst of flavor and texture that unites friends and family for a healthy, unforgettable gathering.

I recently whipped up this healthy quinoa salad with chickpeas and avocado and honestly, it blew my mind. I tossed 1 cup of quinoa in with 2 cups of water, letting it cook up nice and fluffy as the base.

Then I mixed in a can of chickpeas along with black beans, diced red bell pepper and a small red onion for that extra crunch and bold bite. What really sings, though, is the bright twist from diced mango and ripe avocado, finished with the juice of two limes, olive oil and garlic.

A handful of fresh cilantro gives it that Mediterranean Diet vibe that makes each bite so refreshing yet nutritious. It’s a low calorie yet filling dish that quickly became my go-to for a healthy meal.

I love how the flavors balance out even if there’s a bit of a kick from salt and pepper in there too. Give it a try and enjoy every vibrant bite!

Why I Like this Recipe

I love how this recipe brings together such a vibrant mix of flavors and textures. I like that the sweetness of the mango and the creaminess of the avocado contrast with the tangy lime dressing to create a really balanced taste. The dish is super healthy too since it’s loaded with protein-rich quinoa, chickpeas, and black beans, so I feel good about eating it. Plus its simplicity makes it perfect even when im super busy and dont have a lot of time to cook. Lastly, I really enjoy the freshness of all the chopped veggies and herbs, which makes every bite exciting and full of life.

Ingredients

• Quinoa: Nutritious grain providing protein, complex carbs, and fiber for a healthy base.
• Chickpeas: Packed with protein and fiber, adding a hearty texture and satisfyin taste.
• Black beans: Rich in fiber and protein, they make the salad filling and delish.
• Mango: Adds a juicy sweetness and vitamin boost that contrast the tangy lime.
• Avocado: Creamy fruit loaded with healthy fats, perfect for a rich, smooth texture.
• Olive oil: Enhances flavors with heart healthy monounsaturated fats and smooth richness.
• Lime: Its tangy juice brightens the dish and balance the sweet mango.
• Red bell pepper: Crunchy and vibrant, offering vitamins and a crisp, refreshing bite.

Ingredient Quantities

• 1 cup quinoa
• 2 cups water or veggie broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 large mango, peeled and diced
• 1 ripe avocado, chopped
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• A handful of fresh cilantro, roughly chopped
• Juice of 2 limes
• 3 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

How to Make this

1. Rinse the quinoa under cold water and then combine it with 2 cups of water or veggie broth in a medium pot; bring it to a boil and then let it simmer for about 15 minutes until it’s fluffy.

2. While the quinoa is cooking, drain and rinse the chickpeas and black beans, then put them in a large bowl.

3. Dice the mango, chop the avocado into bite size pieces, and finely dice the red bell pepper and small red onion. Add all these to the bowl with the beans.

4. Roughly chop the fresh cilantro and toss it into the bowl too.

5. In a small bowl, mix together the juice of 2 limes, 3 tbsp olive oil, minced garlic, and a pinch of salt and pepper.

6. Once the quinoa has finished cooking, let it cool for a few minutes then add it to your bowl of veggies and beans.

7. Drizzle the limey dressing over the salad and gently toss all the ingredients so everything gets evenly coated.

8. Taste the salad and adjust the salt and pepper if needed.

9. Serve immediately or let it chill in the fridge for about 10-15 minutes so the flavors get really blended.

Equipment Needed

1. A medium pot for cooking the quinoa
2. A fine mesh strainer or colander to rinse the quinoa and canned beans
3. A large mixing bowl to combine the chickpeas, beans, and chopped fruits and veggies
4. A small bowl to whip up the limey dressing
5. A sharp knife for chopping the mango, avocado, red bell pepper, red onion, and cilantro
6. A cutting board to protect your surfaces while you chop
7. Measuring cups to get the quinoa and liquid amounts right
8. Measuring spoons to portion out the olive oil and any spices
9. A citrus juicer or just your hand for squeezing the limes
10. A stirring spoon to mix and gently toss the ingredients together

FAQ

SO GOOD! HEALTHY QUINOA SALAD WITH CHICKPEAS & AVOCADO Recipe Substitutions and Variations

• If you don’t have quinoa, you can use brown rice or bulgur wheat, but remember they cook a bit different.
• If chickpeas aren’t available, try using cannellini beans or even black-eyed peas for a similar bite.
• For black beans, kidney beans or pinto beans can be a good substitute if you prefer something else.
• No mango? Replace it with papaya or diced peaches to keep that sweet, tropical vibe.
• If you’re not a fan of avocado, diced cucumber or even a handful of steamed edamame can add a fresh crunch.

Pro Tips

1. Try toasting the quinoa in a dry pan for a few minutes before cooking it to bring out a nice, nutty flavor instead of just boiling it in water or broth.
2. If you like a bit of extra zing, experiment with adding another squeeze of lime juice or a pinch more salt to the dressing right before serving. Sometimes a small tweak can really boost the overall taste.
3. When you mix the ingredients, wait to add the avocado until just before serving so it doesn’t turn mushy or get too brown in the salad.
4. Consider lightly roasting the red bell pepper or even the garlic to give the dish a subtly different flavor profile and a bit of extra smokiness.