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Quinoa Cucumber Chickpea Salad
Mar 07

Quinoa Cucumber Chickpea Salad

This refreshing Quinoa Cucumber Chickpea Salad was inspired by flavors of the traditional Greek tzatziki sauce. It is light and flavorful – perfect for spring or summer weather. Eat it as a side with grilled chicken or lamb, or enjoy it by the spoonful or over fresh spinach.

Cucumber Chickpea Salad IngredientsCucumber Chickpea Salad prep

  • 2/3 Cup Quinoa (Uncooked)
  • 1 large Seedless “Hot House” Cucumber
  • 1/4 Cup Red Onion – Finely Chopped
  • 1 – 15 oz Can Organic Chickpeas – Rinsed Until Water Runs Clear


  • 1/4 Cup Greek Yogurt
  • Juice of 1 lemon
  • 3 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 2 Tablespoons Red Wine Vinegar
  • 1/4 cup Fresh Dill – Finely Chopped
  • 2 Tablespoons Fresh Mint
  • Salt & Pepper To Taste

Quinoa Cucumber Chickpea Salad Directions


  1. Cook Quinoa – Measure out 2/3 cup quinoa and place in medium pot with 1 and 1/3 cups filtered water – for added flavor you can also use vegetable or bone broth. Bring to boil. Reduce to simmer, cover, and cook until quinoa is slightly transparent and water is fully absorbed – about 10-15 minutes. Let cool.
  2. Chop onion and place in a bowl of warm water – add salt and a splash of red wine vinegar. Let sit for 10-15 minute while Quinoa cooks. Note: soaking raw onions in warm water for 10-15 minutes will mellow the flavor without cooking out the nutrients)
  3. Finely chop cucumber and place in medium mixing bowl
  4. Remove chickpeas from can and rinse until water runs clear. On a cutting board, use the flat side of a large chopping knife to “smash” your chickpeas then run your chopping knife through smashed chickpeas once. Add to mixing bowl.
  5. Add red onions to mixture, drained and patted dry.
  6. Once quinoa is no longer steaming, add to mixture.


  1. In a separate mixing bowl, mix yogurt, lemon juice, EVOO, red wine vinegar, freshly chopped dill and mint, and a few turns of your salt and pepper grinders.
  2. Whisk together.
  3. Add to salad and toss until fully mixed.
  4. Place in fridge.
  5. Serve cold.

Why use these ingredients?

Quinoa: Considered a “super grain” due to it’s high protein and fiber content. It is also rich in iron, magnesium, riboflavin (b2), and manganese.

Chickpeas: This vegetarian protein option packs a punch with 15 grams of protein in 1 cup! It also contains rich dietary fiber, magnesium, and folate which helps with new cell growth and brain cell communication.

Cucumbers: These calorie free veggies are FILLED with H2O which help hydrate your body and give you that youthful glow. Cukes are also detoxifying and filled with A, B, and C to help boos immunity.

Red Onions: Contains flavonoids – a powerful antioxidant. These colorful onions have also been shown to reduce inflammation and may help protect against cancers.

Greek Yogurt: Think “the three P’s” – Protein, Probiotics, & Potassium. This Protein filled food is created by live cultures, thus producing probiotics. Probiotics are extremely important for your gut health and promote healthy bacteria growth in your digestive tract.

Fresh Dill:  Dill is great for boosting your digestive health, it promotes healthy oral care, and may protect you against cancers and arthritis.

Fresh Mint: Can reduce nausea and headaches, is a great digestive aid, can sooth coughs and respiratory issues, promotes health skin, and may combat depression and fatigue.

Lemon Juice: This super detoxifier is amazing for your hair and skin, assists the liver, may relieve indigestion and constipation, and may support healthy weight loss.


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