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Quinoa chickpea salad in a large clear glass bowl with a gold spoon.
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4.17 from 31 votes

Quinoa Chickpea Salad

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!
Prep Time20 minutes
Total Time20 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