Packed with vegetarian protein and healthy fats, this quinoa salad with black beans, chickpeas and avocado is the perfect salad for a quick and easy meal.
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Ingredients
- Chickpeas – buy them tinned, or boil them yourself.
- Black beans – as with the chickpeas, I prefer to buy mine tinned for convenience.
- Quinoa – make sure to rinse them thoroughly!
- Avocado – ripe avocado is always a nice addition to a salad.
- Rocket / arugula – or any other leafy green.
- Tomatoes – fresh regular, cherry or plum tomatoes
- Optional: fresh coriander – adds to the flavour
- Optional: dressing of your choice
How to make quinoa salad with black beans
Rinse quinoa thoroughly, and cook according to the package instructions. Meanwhile, rinse and drain tinned chickpeas and black beans, and add them to a salad bowl. Add freshly cut tomatoes, sliced avocado and rocket (US: arugula), along with fresh coriander if you wish.
When the quinoa is cooked, drain off the water and let it cool down slightly before adding it to the salad bowl. Serve as is, or add a dressing.
Dressing alternatives
This salad can be enjoyed without any dressing at all, or with your favourite. I particularly like this quinoa salad paired with these dressings:
- Lime and chili – The flavours bring this dish to a new level.
- Lemon pepper – My favourite salad dressing recipe. Super easy!
- Honey mustard – A traditional dressing that goes with everything.
Tips & suggestions to get it perfect
- Make sure to use a ripe avocado. Ripe avocados should be slightly soft to the touch, with dark skin.
- Double the recipe and have lunches ready for multiple days in a row.
- Quinoa can be quite bitter if you don’t drain and rinse it completely. If you don’t enjoy the flavour, try to rinse it more thoroughly next time.
- Meal prep advice: keep the dressing separate, and only add right before serving. I keep my dressing in these tiny containers in my lunchbox.
Serving suggestion
I love this salad as a healthy lunch. I typically make a big batch of black beans, quinoa and chickpeas at the start of the week, and add them to my lunchbox through the week with freshly cut tomatoes, rocket and avocado to keep it fresh.
As the salad is very filling on its own, I don’t typically serve it with any sides. However, this salad is actually really nice as a side dish paired with a hearty main. Serve it with chicken adobo, lemon chicken or porkchops, or paired with pulled pork tacos.
Storing leftovers
Leftover quinoa and black bean salad can be stored in an airtight container for up to 3 days. If you leave out the avocado, you can store the other ingredients for up to 5 days.
Keep in mind that avocado turns brown very fast. If you intend on making this recipe for the sake of preparing meals ahead, I suggest leaving the avocado out, and only adding it the day you’re eating it.
Salads should generally not be frozen, but the quinoa, black bean and chickpea mix can be frozen if you omit the other ingredients.
Dietary requirements
Here’s how you can adapt the dish to suit your dietary needs:
- Vegan version / dairy free: This dish is already vegetarian, and will be vegan as long as you use a vegan dressing. The dish is also dairy free.
- Gluten free: This dish is gluten free as none of the ingredients contain gluten. Make sure to use a gluten free dressing.
More hearty main course salad:
- Tuna nicoise salad – a filling salad with tuna, boiled eggs, olives, crispy potatoes and green beans.
- Pasta salad with tuna – an easy pasta salad with tuna and sweetcorn, now made healthier by using Greek yogurt instead of mayonnaise!
- Italian salad with mozzarella and salami – the best of Italian fresh ingredients; salami, mozzarella, olives, basil, tomatoes and cucumber topped with balsamic vinegar.
- Sweet potato chickpea salad with kale and walnuts – a hearty and wholesome vegan salad with roasted sweet potatoes and chickpeas, kale and walnuts.
- Pasta salad with roasted brussels sprouts and bacon – a satiating and delicious pasta salad with healthy veg, crunchy bacon and creamy cheese.
Recipe
Quinoa salad with black beans, chickpeas and avocado
Ingredients
- 1 tin chickpeas (400 g)
- 1 tin black beans (400 g)
- 50 g quinoa
- 10 plum tomatoes
- 1 medium avocado
- fresh coriander
Instructions
- Rinse quinoa thoroughly, and cook according to the package instructions.
- Meanwhile, rinse and drain tinned chickpeas and black beans, and add them to a salad bowl. Add freshly cut tomatoes, sliced avocado and rocket (US: arugula), along with fresh coriander if you wish.
- When the quinoa is cooked, drain off the water and let it cool down slightly before adding it to the salad bowl. Serve as is, or add a dressing.
Notes
Dressing alternatives
This salad can be enjoyed without any dressing at all, or with your favourite. I particularly like this quinoa salad paired with these dressings:- Lime and chili – The flavours bring this dish to a new level.
- Lemon pepper – My favourite salad dressing recipe. Super easy!
- Honey mustard – A traditional dressing that goes with everything.
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