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Quinoa Salad With Chickpeas, Cherry Tomatoes & Cucumber

Course Dinner, Lunch, Salad
Keyword Vegetarian
Dietary Vegetarian
Allergen Dairy-free, Egg-free, Gluten Free, Nut-free
Category Budget-Friendly, Quick Meals, Salad
Difficulty Easy
Member Free
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 2
Calories 135

Equipment

  • Microwave (for nourish bowl)
  • Large mixing bowl
  • Chopping Board
  • Sharp Knife
  • Mixing Spoon

Ingredients

Instructions

  • Microwave the Simply Wholesome Pantry Instant Nourish Bowl Chickpeas & Quinoa for 30–45 seconds, or until softened.
  • In a large bowl, combine the Instant Nourish Bowl, spinach, cucumber, cherry tomatoes, yellow capsicum and red onion.
  • Gently toss everything together until well mixed. Add the olive oil and lemon juice and combine. Season well.

Notes

Practical Cooking Tips & Tricks

  • Don’t overheat the nourish bowl, warming it just slightly helps keep the quinoa fluffy.
  • Taste and adjust the lemon juice depending on how tangy you like it.
  • Dice the vegetables evenly for a nice texture balance.
  • Chill the salad for 30 minutes before serving if you prefer it cold.
  • Add extra protein like chicken, tuna, or tofu to make it a complete main meal.

 

Serving Suggestions

  • Serve as a light main for lunch or dinner.
  • Use as a fresh side dish at a barbecue.
  • Pair with grilled salmon or chicken for extra protein.
  • Add crumbled feta or goat’s cheese for creaminess.
  • Toss through fresh herbs like parsley or mint for added flavour.
 

Make Ahead / Storage

  • Can be made up to 24 hours ahead.
  • Store covered in the fridge.
  • Add delicate ingredients like avocado just before serving.

 

Freezer Friendly

  • Not freezer-friendly due to fresh vegetables.

 

Meal Prep Instructions

  • Chop all vegetables ahead of time and store separately in the fridge.
  • Microwave the nourish bowl base when ready to eat.
  • Toss everything together just before serving for maximum freshness.

 

Substitutions

Vegetables (5 options):
  1. Zucchini (diced raw or lightly grilled)
  2. Beetroot (roasted or grated raw)
  3. Rocket (swap for spinach or mixed lettuce)
  4. Snow peas (chopped for crunch)
  5. Avocado (added fresh for creaminess)
Proteins (3 options):
  • Grilled chicken strips
  • Tinned tuna or salmon
  • Pan-fried tofu or tempeh
 

FAQs

  1. Can I make this ahead? Yes, you can prep it up to 24 hours in advance.
  2. How do I store leftovers? In an airtight container in the fridge for up to 2 days.
  3. Can I freeze this salad? No, fresh vegetables won’t hold up after freezing.
  4. Can I use a different base instead of the nourish bowl? Yes, use pre-cooked quinoa, brown rice, or couscous.
  5. Can I make it vegan? Yes, it’s already vegan as written.

 

Helpful Hints / Pro Tips

  1. Add avocado just before serving to avoid browning.
  2. Swap lemon juice for lime for a zesty twist.
  3. Toast the capsicum before adding for smoky flavour.
  4. Sprinkle with toasted almonds or seeds for crunch.
  5. Add fresh herbs (mint, parsley, basil) for extra freshness.
  6. Double the recipe for a larger crowd—it scales easily.

 

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