Lemon Parsley Quinoa with Chickpeas

Contributed by:  Katarzyna Saavedra aka Kat   https://www.instagram.com/fermlyrooted

Here is a Quinoa salad that is super quick and easy to make while still packed with flavor.  Perfect for those days you have no time but still want to nourish your body.  As a mom to a little guy, we know that they are high energy, so we need all the fast fuel that is easy to make and free from harmful processed ingredients.

This recipe is packed with plant- based protein, healthy fats, and bright, fresh flavors to make you smile. So how long does it take to make this salad?  As long it takes for the Quinoa to cook!  Easy Peasy!

Quinoa is so versatile with many options to mix up any fresh colorful veggies you enjoy, eat as a side or main salad.  Gluten free, vegan and super amazing!

Prep time: 15 min

Cooking time: 20 min

Servings: 6


1 cup quinoa, rinsed

2 cups water

1 15 oz can of organic chickpeas

1 English cucumber, chopped

2 cups cherry tomato, chopped

1 small red onion, finely chopped

1 cup assorted olives of choice, chopped

2 lemons, juiced

¼ cup extra virgin olive oil

2 tsp cumin

½ tsp sea salt to taste

½ tsp black pepper to taste


  1. In a small pot, add the water and quinoa and bring to a boil. Once water is boiling, bring to a very low head and cover until cook through for about 15 minutes.   Fluff it with a fork and let it cool.
  2. While quinoa is cooking, chop all your cucumber, onion, olives, and parsley. Cut tomatoes in halves.   Add all the ingredients to a large bowl along with the chickpeas.
  3. Whisk together the lemon juice, evoo, cumin, sea salt and pepper.
  4. Once the quinoa has cooled, add it to the bowl of chopped vegetable and chickpeas and toss together with the lemon vinaigrette.
  5. Dig in and enjoy!

Optional swaps:  I found supper yummy chickpeas at Trader Joes that are already packed with flavor.  They are already infused with lemon, evoo, cumin and parsley so when I use them, I omit my own dressing and seasoning.

I love the added saltiness from the olives.  I prefer to use kalamata and green olives.  Although I am sure any variety would be delicious.

Notes: This dish great as a side or can be used for a weekly meal prep.  I love to toss mine on top of a bed of mixed greens for a quick healthy, easy meal prep.    You can store it in your fridge for several days.

Nutritional facts:  Serves 6: Calories per serving: 263 Total Fat: 9.3 Total Carbohydrate: 37.9 Sugar: 8.3 Added Sugar: 0 Fiber: 5.7 Sodium: 199.9 Protein: 9.3 Calcium: 2.5% Iron: 15% Potassium: 563.5mg Vit A: 11% Vit C: 28.5%


Katarzyna Saavedra is an NWA candidate in Meditation and Mindfulness Instructor, Essential Hypnotherapy Skills and Spiritual Wellness Specialist.  She is a certified health coach from the Institute of Integrative Nutrition since 2020 and she takes a holistic approach to health and wellness.  “We are not only fed by food but by other factors in our lives. Healthy relationships, a fulfilling career, regular physical activity and spiritual practice are essential for us to thrive.  My hope is that by identifying the areas of our life that are lacking, we can gain the confidence to grow into our fullest potential and leave all doubt behind. ”  https://www.instagram.com/fermlyrooted/

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