Quinoa Chana Protein Salad
Jain-friendly quinoa chickpea salad with cucumber, bell pepper, and lemon-cumin dressing. A high protein lunch that meal-preps for three to four days. No onion, no garlic.
Equipment
- Medium saucepan
- Mixing bowl
- Small jar for dressing
Ingredients
Salad
- 3 cups cooked quinoa from about 1 cup dry; cooled
- 1 1/2 cups cooked chickpeas chana; from one 15 oz can, rinsed and drained
- 1 medium cucumber diced
- 1 medium bell pepper any color, diced
- 1 medium tomato diced; add day-of for meal prep
- 1/4 cup coriander leaves chopped
- 1/2 teaspoon cumin seeds toasted, for garnish, optional
Lemon-Cumin Dressing
- 3 tablespoons olive oil or neutral oil
- 2 tablespoons lemon juice fresh, or to taste
- 3/4 teaspoon ground cumin preferably toasted
- 1 pinch hing optional
- salt to taste
- black pepper to taste
- 1/4 teaspoon chaat masala optional; check for onion/garlic
Instructions
Cook the quinoa
- If starting from dry quinoa, rinse 1 cup quinoa until the water runs clearer. Cook with 2 cups water until tender and the germ rings show, about 15 minutes. Rest 5 minutes, fluff, and cool at least 10 minutes. If using leftover quinoa, break up clumps with wet fingers.
Make the dressing
- Add oil, lemon juice, cumin, optional hing, optional chaat masala, salt, and black pepper to a small jar. Shake until combined. Taste and adjust lemon and salt.
Assemble
- In a wide bowl, combine cooled quinoa, chickpeas, cucumber, bell pepper, tomato, and coriander.
- Pour most of the dressing over the salad and toss gently until every grain is coated.
- Taste for salt and lemon. Finish with optional toasted cumin seeds and the remaining dressing. Serve chilled or at room temperature.
Notes
For longest crunch, store dressing separately and add tomato the morning you eat.
Keeps 3 to 4 days refrigerated in an airtight container when tomato and dressing are held back.
White quinoa, red quinoa, or a mix all work; red holds a slightly firmer bite for meal prep.
Fully Jain as written when chaat masala is onion- and garlic-free or omitted.
Pair with lemon cumin dressing, brown rice chickpea protein salad, or sprouted moong salad from the Jain Salads Week campaign.
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