Quinoa Chickpea Salad
This post may include affiliate links. Thank you for your support.
This quinoa chickpea salad is fresh, filling, and loaded with veggies and plant-based protein. Tossed in a simple vinaigrette, it’s perfect for meal prep or a light lunch.
If you couldn’t already tell, I’m a big fan of quinoa salad, and this quinoa chickpea salad has been a long-time favorite.
Since discovering how to cook quinoa ages ago I have been hooked on making them and I have quite a few different recipes with different flavor profiles for you to explore from my roasted broccoli quinoa salad to the viral Jennifer Aniston salad.
With a base of chickpeas, quinoa and crunchy veggies, this particular quinoa salad is loaded with nutrients and very filling.
“I just made it and it is delicious. Love it definitely I am gonna make it again. Thank you.”
Why I Love This Quinoa Chickpea Salad
- It actually keeps you full: Between the quinoa and chickpeas, this salad has enough protein and fiber to feel satisfying on its own, not like a sad side salad.
- It gets better as it sits: The flavors meld as it chills, which makes this a great option for meal prep or make-ahead lunches.
- It works with almost anything: Serve it as is, add grilled chicken or grilled shrimp, or scoop it into a pita. This is one of those base recipes you can build on without thinking too hard.
Ingredients Needed
- quinoa – this is the base of the recipe and you can use any type of quinoa you like from white, black, red to tri-color. Any variety will work for this recipe.
- chickpeas – I used canned chickpeas (aka garbanzo beans), but you can cook your own if you have the time.
- cucumbers – a refreshing addition to this salad.
- cherry tomatoes – these little guys add such great flavor to the salad.
- bell pepper – I love the flavor and crunch that the bell pepper adds to this salad. Feel free to use any color bell pepper, but I find that red, orange or yellow are the most flavorful.
- carrots – for added crunch.
- red onion – the perfect way to add a bit of flavor and crunch. You can use yellow onion if needed.
- fresh parsley – don’t skip the fresh parsley! While it may seem optional, it really brings this salad to the next level.
- feta cheese – the feta adds a bit of creaminess to the salad and gives it a little tang as well.
- dressing – instead of an elaborate dressing, we’re using olive oil, red wine vinegar, sea salt and ground pepper to add a light and refreshing flavor to the salad. The feta and fresh parsley add quite a bit of flavor so the light dressing is really all you need.
How to Make Quinoa Chickpea Salad
Once everything’s chopped and ready, this salad comes together in minutes. It’s as simple as mix, toss, and enjoy. My kind of meal!
Step 1: Add all the ingredients to a large mixing bowl.
Step 2: Drizzle with a bit of extra olive oil, season with salt and pepper, and toss to combine. Taste and adjust as needed!
Brittany’s Tips!
- Let the quinoa cool: Warm quinoa will wilt your veggies and make the salad soggy. Give it time to cool completely before mixing.
- Chop everything small: Cutting the veggies into bite-size pieces ensures every forkful gets a little of everything.
What to Serve with Quinoa Salad
Honestly, this chickpea quinoa salad pairs well with just about anything! Here are some pairing ideas:
How to Store Leftovers
Like most quinoa salads, this salad stores really well so is a great meal prep salad! I love prepping quinoa salads during my weekend meal prep for quick and easy lunches throughout the week. You might just want to add an extra splash of oil and vinegar right before serving as the quinoa might soak up all the dressing.
Store any leftovers in an airtight container for 3-4 days in the refrigerator.
Frequently Asked Questions
Yes, draining and rinsing canned chickpeas helps remove excess sodium and gives you a cleaner taste.
I don’t recommend freezing it. The veggies won’t hold up well after thawing, and the texture will be off.
Yes! Quinoa is naturally gluten-free, which makes it a great grain option for anyone with celiac disease or a gluten sensitivity. Just make sure the brand you’re using is certified gluten-free to avoid any cross-contamination.
Any variety will work—white quinoa is mild and fluffy, while red and tri-color varieties offer a bit more bite and visual interest. Use what you like or have on hand!
More Quinoa Salad Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Quinoa Chickpea Salad
Ingredients
- 3 cups cooked quinoa
- 1 15 oz can chickpeas, drained and rinsed
- 1 cup chopped cucumbers
- 1 cup quartered cherry tomatoes
- ½ cup chopped red or yellow bell pepper
- ½ cup chopped carrots
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- 2 Tablespoons olive oil
- 1 Tablespoon red wine or white balsamic vinegar
- 2-3 Tablespoons feta cheese
- ½ teaspoon fresh ground pepper
- ¼ teaspoon sea salt
Instructions
- Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
- Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.
Notes
- Storage: Store any leftovers in an airtight container for 3-4 days in the refrigerator.
- Dressing: I love the simple dressing I created with this salad but any vinaigrette would work if you’re in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette or lemon vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
excellent post thank you for sharing
I just made it and it is delicious. Love it definitely I am gonna make it again. Thank you.
Yay! That makes me so happy to hear, Kasia! Thank you for leaving a review and star rating. I really appreciate it!
Easy and delicious!
Glad you enjoyed this salad, Nichole! Thanks for the review 🙂
Made this today and added grilled shrimp and spring mix…delicious! Thank you!
Ahh yay! I’m so glad you enjoyed this salad, Hannah. 🙂 Thanks so much for trying it and for coming back to leave a comment + star rating. I so appreciate it!
This was really good! I doubled the olive oil and vinegar for personal taste. Thanks for the recipe!
So glad you enjoyed it, Jessica!
Your quinoa salad looks delicious, Brittany! I’m going to make it right now. Thanks so much for sharing!
Wonderful find! I just had this delicious salad today at the Daily Kitchen to kick start my journey to healthier eating and was looking for calorie information and I find your great site!!
Isn’t The Daily Kitchen so good? It’s one of my favorite healthy restaurants in Richmond. 🙂