Protein salad with chickpeas, quinoa and hummus – An easy Lebanese-style salad recipe.
Here is one of my new favourite salads – a creamy base of hummus topped with a spiced, Middle Eastern-inspired chickpea salad with quinoa, kale, flat-leaf parsley, sun-dried tomatoes and roasted peppers.
The flavours are balanced by a vinaigrette made with the oil from the sun-dried tomatoes, fresh lemon juice and sumac – a tangy spice that really lifts the dish. Add to that a hint of cumin, coriander and garlic, and you can easily adjust the heat with a little chilli if you like.
The salad is genuinely filling and packed with plant-based protein – perfect as a meal in itself with some bread on the side, or as a side dish for barbecues, chicken or fish. It can easily be made ahead and kept in the fridge, so you have a nourishing meal ready in no time.
I was inspired by a salad I tried from the supermarket Netto – and this version beats it hands down. Creamy, spiced, fresh and full of lovely textures. It tastes wonderful.
The recipe in brief – and why you should make it
This chickpea salad with quinoa and hummus is more than just a salad – it is a substantial, nourishing dish with clear roots in Middle Eastern cooking. With a creamy base of hummus and a flavourful layer of chickpeas, quinoa, kale, sun-dried tomatoes and roasted peppers, it is a salad that both fills you up and treats your taste buds.
The salad is tossed in a vinaigrette of oil from the sun-dried tomatoes, lemon juice and sumac – a Middle Eastern spice that adds a tangy, aromatic edge and pairs perfectly with cumin, coriander and garlic. And if you like a little heat, a pinch of chilli works wonders.
The high plant-based protein content from the chickpeas and quinoa makes this a wonderfully filling meal – ideal for lunch and dinner alike. Enjoy it as a vegetarian main with a little bread, or serve it alongside anything from chicken and fish to grilled vegetables.
It is easy to make, simple to prepare ahead, and tastes just as good the next day – perfect for meal prep or as part of a Middle Eastern spread.
Chickpea Salad with Quinoa and Hummus – Protein Salad
Ingredients
- 1 bell pepper
- 50 ml red quinoa
- 1 tin chickpeas drained
- 1 handful kale, finely chopped
- 1 handful flat-leaf parsley, finely chopped
- 1 small red onion, thinly sliced
- 30 g sun-dried tomatoes in oil, chopped
Vinaigrette
- 2-3 tbsp oil from the sun-dried tomatoes
- 1 tbsp lemon juice
- 1 tsp sumac
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 small garlic clove, grated or crushed
- Chilli flakes
- Salt and freshly ground black pepper
To serve
- 1 batch hummus – click here for the recipe
- or
- 1 tub of approx. 250 g
Method
- Cut the sides off the bell pepper so you have flat pieces, discarding the core and seeds. Spray with a little oil and roast in a preheated fan oven at 200°C for approx. 20-25 minutes.Let them cool slightly before removing the skin, then cut the bell pepper into small dice.
- Meanwhile, cook the quinoa according to the packet instructions, then rinse in cold water. Drain well in a sieve.
- Put the chickpeas, quinoa, roasted bell pepper, kale, parsley, red onion and sun-dried tomatoes in a bowl.
- Mix the ingredients for the vinaigrette, season with salt and freshly ground pepper and pour it over the salad. Toss well and adjust the seasoning with salt, freshly ground pepper and chilli flakes.
- Spread the hummus in a circle on a plate and pile the salad on top. If you like, drizzle the hummus with a little oil and season with freshly ground pepper.The salad can be made ahead and kept in the fridge until serving.
Nutrition
Premium
Hvor ser den bare god ud! Hvor længe kan den holde sig? Tænker hvis der er ”rester” tilovers 🙂
Hej Amalie
Hvor er det dejligt at høre:) Den holder fint 2-3 dage på køl:)
Warm wishes, Dianna
Dejlig kikærtesalat
Hvis man tilføjer lidt hjemmesyltede rødløg giver det lige et ekstra twist.
Hej Jonna
Tak for de søde ord:) og god idé, det lyder som et lækkert tvist:)
Warm wishes, Dianna
Smagte fantastisk
Hvad kan benyttes istedet for grønkål?
Uhhh den så så lækker ud og det er ikke tid for grønkål
Hej Anette
Du kan bruge hakket spinat, hakket rucola eller lignende 🙂
Warm wishes, Dianna
Ser meget spændende ud, den vil jeg prøve 🙂 du nævner sumac, men det fremgår ikke af ingredienslisten – hvor meget skal det bruges ?
Hej Kathrine
Tak for din besked 🙂
Det står under vinaigretten, der skal 1 tsk i 🙂
Warm wishes, Dianna
Den smager fantastiske . Wow man. Tak
Hej Musse
Ej hvor er det fantastisk at høre – TAK for din skønne besked 🙂
Warm wishes, Dianna
Ville man kunne bruge bulgur, couscous eller lignende i salaten i stedet for quinoa
Hej Janet
Ja sagtens, og alternativ kan du også helt undlade og bruge 1/2 ds ekstra kikærter 🙂
Warm wishes, Dianna