This Quinoa Chickpea Caprese Salad instantly upgrades the classic Caprese from a light side dish to a full meal. It is filled with nutrient-dense superfood like Quinoa and Chickpea that will keep you full for a longer time. Just this salad on the table as a main dish for busy nights and nothing else. Dinner just got easy peasy delicious! Gluten-Free & Vegetarian.

Fall is officially here, but it doesn’t seem to cool down in California yet! So salads are often making rounds on our dinner table. How I love a salad that is my actual dinner!! It is so easy to throw in things together and just eat it as a main meal rather than having to cook 10 things in addition. It also means fewer dishes to clean. If you love substantial salads then do try my Zero Oil Chickpea Pesto Pasta Salad and Instant Pot Curried Quinoa Spinach Sweet Potatoes. I am loving one-pot meals nowadays. I mean seriously, minimum work, minimum dishes, and happy tummies.

An Easy Flexible Ingredient List

For the salad

• Classic Caprese Elements – I threw in some grape tomatoes, torn fresh basil leaves, and chopped fresh Mozarella that sums up a classic Caprese. You can use any juicy sweet tomatoes like Campari, tomatoes on the vine, or cherry tomatoes.
• Fill it up with nutritious greens – I have used a bag of mixed salad greens like baby spinach, kale, and red leaf lettuce as the base of this salad. You can do green lettuce, arugula, or preferred greens instead.
• We have the superfood Quinoa and Chickpea here. I cook both from scratch in my Instant Pot. You may choose to cook Quinoa on the stovetop and use canned chickpea. You can use sprouted, tri-color, or plain quinoa.

For the dressing

I have kept it simple by making classic Caprese dressing using homemade Balsamic Vinaigrette. You can do balsamic reduction and olive oil as well.

The process to make this salad

1. Cook the quinoa and chickpea.
2. Chop the greens, tomatoes, and mozzarella.
3. Throw everything in a large bowl.
4. Whisk the dressing together. And toss everything to coat.
5. Serve immediately.

How to cook chickpea from scratch

I make a big batch of chickpea at a time and use it throughout the week in various recipes.

• Rinse 1 cup chickpea a couple of times in a colander under cold water.
• Add it to a big pot with 2 cups of water.
• Bring it to a rolling boil and let it boil for good 5 minutes. Switch off the flame, cover it with lid, and let it soak for 8 hours.
• Chole/ chickpeas will double its size after 8 hours.
• Discard the water and add chickpeas to an Instant pot or stovetop pressure cooker.
• Add in freshwater just to the level of chickpea.
• Add salt and stir.
• Close the Instant Pot with the lid with a black knob on SEALING POSITION.
• Press manual 14 minutes High pressure.
• Once the pot beeps, let it cool down naturally. (NPR)
• When the silver pin drops down, gently open the lid.
• Carefully smash a chickpea with a spoon or between your finger to check it’s done.
• Store it in the fridge and use as needed.

How to cook Quinoa to make a salad

Quinoa is one of the easiest ingredients to cook. No soaking is required. Look out for pre-rinsed quinoa on the package so that you directly cook it without any rinsing as well. I love to make quinoa in my instant pot as it is a hands-free process and needs no monitoring. You may cook quinoa according to the package in a large pot over a cooktop. Just make sure to stir or it might boil over. I prefer using vegetable stock or veg bullion than water to cook quinoa.

Quinoa in an Instant Pot

• Simply add quinoa and water/ stock in a 1:2 ratio.
• Put the lid on and let it cook on High pressure for 2 minutes.
• Let the pressure release naturally. (NPR).
• Use as needed and store the leftover in the fridge.

Important tips to make the best Quinoa Chickpea Caprese Salad

• I recommend using leafy greens like spinach, kale, arugula instead of plain lettuce.
• Use fresh mozzarella only. Look for vegetarian mozzarella cheese without rennet. I get it from Whole Foods.
• Toss the salad with the dressing just before eating or else it will get soggy.
• If you feel fancy, maybe on a special occasion or date night plate it with spirals of olive oil and balsamic reduction.

Possible additions & substitutions

1. Use a salad base like a mix of lettuce & greens or cabbage
2. Swap fresh mozzarella with soft paneer
3. Use cherry or Campari tomatoes instead of grape tomatoes.
4. Swap chickpeas with cannellini beans.
5. Instead of quinoa use a grain of your choice like cooked barley or millet.

Make-Ahead of time tips!

1. You can cook a large batch of the quinoa and store it in the fridge for up to 3 days or freeze for 3 months.
2. Boil chickpea in advance and refrigerate for a week or freeze for 3 months.
3. Always use freezer- friendly ziplock or airtight containers for storing purposes.
4. Chop tomatoes and mozzarella up to a day in advance and refrigerate covered.
5. The dressing can be made up to a week in advance and refrigerated. Oil and vinegar separation is normal. So just whisk it again a few times before adding to the salad.

Best way to store this salad

• I recommend eating the salad as soon as it is tossed with the dressing.
• Any leftovers can be stored for up to a day in the fridge. The greens will not be crisp but the salad will still taste great.

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Super-Food recipes that you should try –

1. Quinoa Paneer Patties –  High protein savory cakes to enjoy for a meal or a snack 
2. Moringa Dal –Includes Superfood Moringa leaves cooked with lentils making a delicious clean eating meal.
   
3. Peanut Butter Oatmeal Cookies– Healthy cookies for your breakfast or snack
   
4. Power Smoothie Bowl– We all love a good fruit loaded smoothie bowl. This one has the goodness of chia seeds as well.
5. Creamy Broccoli Cauliflower Soup– This amazing soup is low carb and low fat, but totally delicious!
6. Sweet Potato Quinoa Lentil Chili– A great twist on the regular bean chili, this recipe is making rounds on my dinner table.

Quinoa Chickpea Caprese Salad Recipe Below-

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5 from 1 vote

Quinoa Chickpea Caprese Salad

This Quinoa Chickpea Caprese Salad is filled with nutrient-dense superfood like Quinoa & Chickpea that will keep you full for a longer time. Gluten-Free & Vegetarian

Course lunch/ dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Adjustable Servings -4

Calories 360kcal

Author Khushboo

Ingredients

For cooking Quinoa

• ½ cup uncooked Quinoa Or 2.5 cups cooked
• 1.5 cups vegetable stock OR water
• Pinch of salt

For the salad

• 3 cups packed 1 package pre-washed Spring mix, (50z/142 grams)
• 1.5 cups cooked chickpeas OR 15 0z can store-bought one
• 8 oz Fresh Mozzarella cubed
• 1- pint Grape tomatoes approx. 35 small tomatoes
• A handful of fresh basil torn

For Balsamic Vinaigrette Dressing

• ⅓ cup Olive Oil
• ¼ Cup Balsamic Vinegar
• 1.5 tablespoon Agave / Maple syrup or sweetener of choice
• ¼ teaspoon garlic powder
• 1 teaspoon mustard
• Salt & Pepper to taste
• ½ teaspoon dried Italian herb blend

Instructions

For cooking quinoa in an Instant Pot

• Switch on Instant Pot on saute mode.
• Add in Quinoa and toast it for a minute. This brings out the nutty flavor. (Toasting is Optional)
• Throw in vegetable stock/water and a generous pinch of salt.
• Stir once.
• Press cancel on the IP.
• Put on the lid with the valve turned to seal position.
• Press Manual High 2 minutes.
• Once the timer beeps, let the pressure come down naturally (NPR).
• When the silver pin drops down, will approximately take 10-15 minutes, gently open the lid and fluff the quinoa with the fork.
• Cool it to room temperature and use it in the recipe.

For assembling the salad

• In a small jar or a bowl whisk together all the ingredients called for making the balsamic vinaigrette.
• Keep aside until use.
• Add everything called for the salad in one bowl.
• Just before serving drizzle the vinaigrette and toss well until coated.

Notes

Cooking chickpea from scratch is mentioned above in the post, please scroll up.

Important tips

• I use pre-rinsed and dried Quinoa. If your package doesn’t mention that it is rinsed then you will have to wash it a couple of times with water and use.
  The same goes with spring mix and leafy greens. If it is pre-washed then use as is or else rinse, pat dry, and go ahead with the recipe.
• Vegetable stock adds a lot of flavor to quinoa rather than just using water.
• Cool the quinoa completely before using or the salad greens will get soggy
• Consider using a salad spinner for crispier salad.
• I recommend using leafy greens like spinach, kale, arugula instead of plain lettuce.
• Use fresh mozzarella only. Look for vegetarian mozzarella cheese without animal rennet. I get it from Whole Foods.
• Toss the salad with the dressing just before eating or else it will get soggy.
• If you feel fancy, maybe on a special occasion or date night plate it with spirals of olive oil and balsamic reduction.

 Possible additions & substitutions

1. Use a salad base like a mix of lettuce & greens or cabbage
2. Swap fresh mozzarella with soft paneer
3. Use cherry or Campari tomatoes instead of grape tomatoes.
4. Swap chickpeas with cannellini beans.
5. Instead of quinoa use a grain of your choice like cooked barley or millet.

Make-Ahead of time tips!

1. You can cook a large batch of the quinoa and store it in the fridge for up to 3 days or freeze for 3 months.
2. Boil chickpea in advance and refrigerate for a week or freeze for 3 months.
3. Always use freezer- friendly ziplock or airtight containers for storing purposes.
4. Chop tomatoes and mozzarella up to a day in advance and refrigerate covered.
5. The dressing can be made up to a week in advance and refrigerated. Oil and vinegar separation is normal. So just whisk it again a few times before adding to the salad.

Best way to store this salad

• I recommend eating the salad as soon as it is tossed with the dressing.
• Any leftovers can be stored for up to a day in the fridge. The greens will not be crisp but the salad will still taste great.

Nutrition

Calories: 360kcal | Carbohydrates: 32g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 734mg | Potassium: 601mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1754IU | Vitamin C: 23mg | Calcium: 344mg | Iron: 3mg

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