Assalamu Alaikum, my lovely readers! Ramadan Mubarak to you all! It’s Shahena here, your British Bengali mum of four from London, back with another quick and wholesome recipe that’s perfect for Iftar. Today, I’m sharing my Quinoa & Chickpea Salad – a vibrant, flavourful, and nutrient-packed dish that’s as delicious as it is healthy.
This salad is a fantastic way to break your fast with something light yet satisfying. It’s loaded with protein from the quinoa and chickpeas, fresh veggies for crunch, and a zesty lemon dressing that ties it all together. Plus, it’s super versatile, so you can tweak it to suit your taste or whatever you have in the fridge. Even my little ones love it (and that’s a win in my book!). Whether you’re looking for a side dish or a main meal, this salad has got you covered.
Quinoa & Chickpea Salad Recipe
Ingredients (Serves 4-6)
- For the salad:
- 1 cup quinoa, rinsed and drained
- 1 can chickpeas (400g), drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 avocado, diced (optional, but adds creaminess)
- 1/2 red onion, finely chopped
- A handful of cherry tomatoes, halved
- A handful of fresh parsley or coriander, chopped
- For the dressing:
- Juice of 1 lemon
- 3 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Method
- Cook the quinoa:
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff it with a fork and let it cool slightly. - Prep the veggies:
While the quinoa is cooking, dice the cucumber, red bell pepper, avocado, and red onion. Halve the cherry tomatoes and chop the fresh herbs. - Make the dressing:
In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), cumin, paprika, salt, and pepper. Taste and adjust the seasoning if needed. - Assemble the salad:
In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red bell pepper, avocado, red onion, cherry tomatoes, and fresh herbs. Drizzle the dressing over the top and toss everything together until well combined. - Serve and enjoy:
Transfer the salad to a serving dish and enjoy it as a light Iftar meal or a side dish. It’s delicious on its own or paired with grilled chicken or fish.
Why This Recipe is Perfect for Iftar
- Light yet filling: The quinoa and chickpeas provide protein and fibre, keeping you full without feeling heavy.
- Packed with nutrients: Fresh veggies, healthy fats, and whole grains make this salad a nutritional powerhouse.
- Quick and easy: It takes just 30 minutes to prepare, making it ideal for busy mums like me.
Tips and Tricks
- Make it ahead: This salad keeps well in the fridge for up to 2 days, making it perfect for meal prep. Just add the avocado and dressing right before serving to keep it fresh.
- Customise it: Add your favourite veggies, nuts, or even a sprinkle of feta cheese for a personal touch.
- Kid-friendly: Let the kids help with the chopping and mixing – it’s a fun way to get them involved in the kitchen.
A Little Note from Me
This quinoa and chickpea salad has become a Ramadan staple in our house. It’s fresh, healthy, and always a hit with the whole family. Plus, it’s so versatile that you can enjoy it in so many ways. Sometimes, I even pack it for Suhoor – it’s just as tasty the next morning!
I hope you and your family enjoy this recipe as much as we do. Let me know how it turns out, and if you have any special twists you like to add. Wishing you all a blessed Ramadan filled with love, peace, and plenty of delicious Iftar meals.
Much love,
Shahena 💕
P.S. Don’t forget to save some for Suhoor – it’s just as good the next morning! 😉