Looking for a healthy summer salad recipe? This Quinoa Mango Salad is packed with fresh veggies, juicy mango, protein-rich chickpeas, and a zesty homemade dressing. Perfect for meal prep, picnics, and light lunches! Gluten-free, vegan, and easy to make.
Ingredients:
For the Salad:
1 cup quinoa
1/4 cups water
Salt, to taste
½ cup boiled chickpeas
Bell peppers (any color) cut in cubes
Carrot & red onion cut in small cubes
Cherry tomatoes – halved
1 ripe mango – cubed
Pomegranate 1/2 cup
For the Dressing:
2 tablespoons balsamic vinegar (or juice of 2 lemons)
1 tablespoon olive oil
2 teaspoons honey
Salt, to taste
For Garnish:
Roasted walnuts or peanuts, crushed
Method:
Cook quinoa with water and a pinch of salt for about 7/8minutes, or until the water is absorbed and quinoa is fluffy. Let it cool completely.
In a large bowl, combine the cooked quinoa, boiled chickpeas, chopped vegetables, mango, and pomegranate seeds.
In a separate bowl, whisk together balsamic vinegar (or lemon juice), olive oil, honey, and salt to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with crushed roasted walnuts before serving.
Enjoy ❤️
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