Chickpea Quinoa Salad


This healthy chickpea quinoa salad is loaded with veggies and makes a light and delicious lunch option that can be made ahead of time for easy lunches throughout the week. Great for meal prep!

Since discovering how to make quinoa ages ago I have been hooked on making quinoa salads. Over the years I’ve made this Easy Quinoa Salad (my personal fave), Greek Quinoa Salad, Southwestern Quinoa Salad, Roasted Broccoli Quinoa Salad and now this protein-packed Chickpea Quinoa Salad!

If you couldn’t already tell, I’m a big quinoa salad lover. 🙂

Quinoa chickpea salad in a large clear glass bowl with a gold spoon.

Cooking Quinoa for Salad

When it comes to cooking quinoa to use for salad, it’s basically the same process as normal, but I like to make my quinoa a day in advance, let it cool and chill it in the fridge overnight and then use it for the salad the next day.

Prepping it in advance is just so the quinoa doesn’t heat up the other salad ingredients. Of course it’s fine to cook it the same day and just let it cool a bit before using. I do this all the time when I’m in a rush!

Ingredients for the quinoa chickpea salad in a bowl with feta on the side.

Ingredients Needed:

With a base of chickpeas, quinoa and bright veggies, this salad is loaded with nutrients and very filling. Here’s what you need:

  • 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. I recommend using vegan feta to make this salad dairy-free and vegan, if needed! You could omit it, but you’ll lose a lot of flavor.
  • olive oil, red wine or white balsamic vinegar, sea salt and ground pepper – instead of an elaborate dressing, we’re using these four items 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.

What to Serve with Quinoa Salad

Honestly, this chickpea quinoa salad pairs well with just about anything! Here are some pairing ideas:

Ingredients for the quinoa chickpea salad in a bowl with feta on the side.

How to Store Quinoa Salad

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.

More Quinoa Salad Recipes to Try:

More Chickpea Recipes to Try:

If you make this quinoa chickpea salad be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!

Quinoa Chickpea Salad

4 from 17 votes
This healthy quinoa chickpea salad is loaded with veggies and makes a light and delicious lunch option that can be made ahead of time for easy lunches throughout the week. Great for meal prep!
Quinoa chickpea salad in a large clear glass bowl with a gold spoon.
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 cups


  • 3 cups cooked quinoa
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 cup chopped cucumbers
  • 1 cup quartered cherry tomatoes
  • 1/2 cup chopped red or yellow bell pepper
  • 1/2 cup chopped carrots
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 Tablespoons olive oil
  • 1 Tablespoon red wine or white balsamic vinegar
  • 2-3 Tablespoons feta cheese
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon sea salt


  • Combine ingredients: Combine all ingredients in a big bowl. Taste and add more salt and pepper if needed.
  • Serve: Serve over your favorite leafy greens and top with an extra drizzle of more oil and vinegar.


  • Chickpeas – I used canned chickpeas because they’re super easy to use! If you don’t like chickpeas you can substitute for another white bean like cannellini beans or Northern beans.
  • Tomatoes – You can use grape tomatoes or cherry tomatoes or a mixture!
  • Cheese – Use vegan feta cheese to make this salad dairy-free or vegan. You can also use crumbled goat cheese if you're not a fan of feta cheese or don't have it on hand.
  • Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!
  • 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.


Serving: 1cup Calories: 298kcal Carbohydrates: 44g Protein: 12g Fat: 9g Saturated Fat: 2g Polyunsaturated Fat: 7g Cholesterol: 2mg Sodium: 469mg Fiber: 10g Sugar: 4g


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
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Recipe Rating

    1. Nichole
      April 26, 2021 AT 2:22 am

      5 stars
      Easy and delicious!

      1. Brittany Mullins
        April 26, 2021 AT 10:33 am

        Glad you enjoyed this salad, Nichole! Thanks for the review 🙂

    2. Hannah
      June 23, 2020 AT 2:23 pm

      5 stars
      Made this today and added grilled shrimp and spring mix…delicious! Thank you!

      1. Brittany Mullins
        June 23, 2020 AT 6:29 pm

        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!

    3. Jessica
      April 21, 2018 AT 9:33 pm

      This was really good! I doubled the olive oil and vinegar for personal taste. Thanks for the recipe!

      1. Brittany Mullins
        April 23, 2018 AT 10:10 am

        So glad you enjoyed it, Jessica!

    4. Bobbi
      April 14, 2018 AT 2:43 pm

      5 stars
      Your quinoa salad looks delicious, Brittany! I’m going to make it right now. Thanks so much for sharing!

    5. Jean M.
      February 2, 2016 AT 3:12 pm

      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!!

      1. Brittany Mullins
        February 3, 2016 AT 9:57 am

        Isn’t The Daily Kitchen so good? It’s one of my favorite healthy restaurants in Richmond. 🙂

Parchment paper lined with protein balls.


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