Add this garden-fresh rainbow to your afternoon and you’ve got the most vibrant vegetarian lunch!
Sometimes, I want salad with a little more “oomph.” Not only does quinoa chickpea salad have just the right amount of “oomph,” it also has a savory sweetness and plenty of zest! This is one of my go-to lunches because it’s packed with plant protein and fiber that gets me through a day of clean eating. I feel supercharged after eating a bowl of this salad, and often have plenty of leftovers.
With a lemony garlic and herb dressing and tons of fresh veggies like cucumber and bell pepper, this salad satisfies like no other. It’s as refreshing during the spring or summer (especially when local veggies are in season) as it is nourishing during the fall or winter.
Some people find plain quinoa to be bland, but this salad is anything but. That being said, if you’re like me and you enjoy a bit of spice, feel free to add half a teaspoon each of cumin and cayenne pepper, or paprika to heat things up. Top with creamy feta cheese, and you’ve got a Mediterranean-inspired masterpiece.
Is Quinoa Chickpea Salad Healthy?
As I said, this salad is full of protein and fiber. That, plus the stellar combo of fresh veggies, chickpeas, and antioxidant-rich herbs, makes this dish a huge win! It’s gluten-free, sugar-free, and has no preservatives. With almost any diet, you can incorporate this dish into your day, enjoying how good it tastes and feels.
What’s So Great About Quinoa?
Great question! If you’ve been hearing about this superfood for a while but haven’t tried it yet, let me entice you. Quinoa is a seed that is gluten-free and full of plant-based fiber and protein. As an ingredient, it’s incredibly versatile. You can use it in Fried Rice, Breakfast Bowls, or even Gluten-Free Muffins. Plus, a little goes a long way. One serving is typically 1/2 to 1 cup of cooked quinoa. If you make more than that, you can meal prep for the rest of the week, combining the same quinoa base with all kinds of ingredients and toppings.
How to make ahead and store
In a well-sealed refrigerated container, quinoa chickpea salad lasts for 3 to 4 days. Keep in mind that over time, the veggies will soften and turn mushy from the dressing, so it’s best to enjoy leftovers as soon as possible after cooking. I don’t recommend freezing it as this will affect the texture.
Serving Suggestions
While you can enjoy this salad as it is, it also makes a great companion to Grilled Stuffed Avocado, Baked Tempeh, or a Falafel Burger.
For more quinoa-based recipe inspiration, take a look at this Southwest Quinoa Salad, this Quinoa-Crusted Chicken or these super enticing Quinoa Breakfast Bars.
Ingredients
- 1 cup quinoa uncooked
- Water as needed for cooking quinoa
- 1 can 15 ounces chickpeas rinsed and drained
- 1 medium cucumber diced
- 1 small yellow bell pepper diced
- 1 small red bell pepper diced
- 1/2 cup red onion finely chopped
- 1/2 cup fresh parsley chopped
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic minced
- 1/4 teaspoon dried dill
- 1/2 teaspoon dried oregano
- Kosher salt to taste
- Ground black pepper to taste
- Crumbled feta cheese for garnish
Instructions
- Cook quinoa according to package directions. Remove from heat, cover, and let rest for 5 minutes before fluffing with a fork. Let cool.
- Meanwhile, in a large bowl, combine chickpeas, cucumber, bell pepper, onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, dill, salt, and black pepper to make the dressing.
- Add quinoa and dressing to the salad mixture. Toss everything until well combined. Cover and chill for 20 minutes before serving with feta cheese sprinkled on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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