Lunch

Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Name: Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 6 servings
Ingredients: 0.33 cup cup cashews; 0.33 cup cup dried cherries; 1.5 cups cups dried chickpeas; 0.5 teaspoon teaspoon dried thyme; 0.5 teaspoon teaspoon ground cumin; 1.5 tablespoons tablespoons honey; 1 juice of orange; 2 tablespoons tablespoons olive oil; 2 cups cups quinoa; 2 teaspoons teaspoons red wine vinegar; 6 servings servings sea-salt; 0.5 cup cup sun-dried tomatoes; 0.5 teaspoon teaspoon turmeric

Need a gluten free, dairy free, and vegetarian side dish? Quinoan and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries could be an awesome recipe to try. This recipe serves 6 and costs $1.87…

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By CookInstruction Kitchen Published 5 Sep 2026 Updated 14 Oct 2026 Updated Updated yesterday

Prep: 16 min
Cook: 29 min
Total: 45 min
Servings: 6
Difficulty: Medium

Ingredients

0.33 cup cashews

0.33 cup dried cherries

1.5 cups dried chickpeas

0.5 teaspoon dried thyme

0.5 teaspoon ground cumin

1.5 tablespoons honey

1 juice of orange

2 tablespoons olive oil

2 cups quinoa

2 teaspoons red wine vinegar

6 servings sea-salt

0.5 cup sun-dried tomatoes

0.5 teaspoon turmeric

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Rinse the chickpeas and soak for 8 hours or overnight in several inches of water.Rinse the chickpeas and transfer to a small saucepan. Cover with fresh water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until buttery soft.While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Meanwhile, bring the quinoa to a boil in a medium saucepan. Reduce heat to the lowest setting, cover, and simmer for 15 minutes or until the water is absorbed.

Step 2

Remove from heat and wait 5 minutes before fluffing with a fork.Meanwhile, toast the cashews in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes until browned.

Step 3

Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl.

Step 4

Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled.

Tagged: Dairy free Dinner Gluten free Lacto ovo vegetarian Lunch Main course Main dish

Recipe data from Spoonacular (spoonacular.com) · Original source

Read it through first

Skim all 4 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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