Quinoa Chickpea Salad
This light and fresh Quinoa Chickpea Salad recipe combines veggies, herbs, quinoa and chickpeas into a delicious meal that is gluten-free and vegan. This salad makes a great healthy lunch, appetizer or side any time of year!
Preparing quinoa for a salad
Is there anything quinoa can’t do?!
From quinoa burgers to quinoa breakfast bowls, to stuffed sweet potatoes and even granola bars, quinoa has proven to be a healthy and versatile ingredient that can be enjoyed in so many different ways. Not only that, but quinoa is also a gluten-free pseudo grain that is packed with protein and fibre making it the perfect option when you’re looking for a healthy carb that will keep you full.
Today we’re using quinoa to prepare a Quinoa Chickpea Salad with almonds, parsley and dried cranberries.
It’s important to remember that when preparing quinoa for salads, you want to give the quinoa time to cool before adding it to the salad. You can prepare the quinoa the night before, or prepare it as you make this recipe. If you want the quinoa to cool down quickly, just place the quinoa on a plate in the fridge while preparing the rest of the salad ingredients.
Why you’ll love this recipe
- Ready in 30 minutes. This Chickpea Quinoa Salad is super quick and easy to make. It’s perfect when you need a last-minute healthy salad.
- Light and fresh. Some days you just want a light and fresh salad, and this quinoa salad will definitely do the trick!
- High in protein and fibre. Both quinoa and chickpeas are naturally high in protein and fibre, making this salad a great filling meal! Each serving of this salad has 10 grams of protein and 7 grams of fibre!
Quinoa chickpea salad ingredients
- Quinoa: the star ingredient of this salad! You can use white quinoa, or rainbow quinoa if you prefer. I wouldn’t use all dark quinoa (red or black quinoa) as it tends to have a more grainy texture.
- Chickpeas: canned or dried chickpeas both work. If using dried chickpeas just make sure to prepare and cook them in advance.
- Parsley: you can also use a variety of mixed herbs like parsley, cilantro and basil.
- Bell pepper: any colour bell pepper will work. I use a combination of red bell pepper and yellow bell pepper for this salad.
- Red onion: it’s best to use red onion rather than yellow onion in this recipe for flavour. You can substitute with scallions which would also work well!
- Dried cranberries: I like to use naturally sweetened dried cranberries but any dried cranberries will work. You can also substitute with dried blueberries or dried cherries.
- Sliced toasted almonds: make sure to use toasted almonds for the best flavour! If you can’t find toasted almonds you can buy regular sliced almonds and toast them at home.
How to make a quinoa chickpea salad
Add the quinoa, chickpeas, parsley, bell pepper, red onion, dried cranberries and sliced toasted almonds to a large mixing bowl.
Mix the olive oil, lemon juice, dijon mustard, garlic, salt and pepper together in a small jar or bowl to make the vinaigrette. Then pour the vinaigrette onto the salad and mix together.
Tip: I recommend starting by adding just half the dressing to the salad and adding more as needed to your personal taste.
Customize this salad
There are so many different ways you can customize this Quinoa and Chickpea Salad. Here are some options if you’d like to try out some different variations.
- Add more vegetables: try mixing in some corn, tomatoes, cucumbers, chopped kale, chopped spinach, fennel, radishes or shaved brussels sprouts.
- Make it high protein: Add in some tofu, tempeh or any grilled protein you love on top of this salad to make it more of a complete meal.
- Salad toppers: try walnuts, pecans, cashews, hemp seeds, sesame seeds, pumpkin seeds, dried blueberries, dried cherries, goji berries or pomegranate seeds would all be delicious on this salad!
How to store
Store leftovers of this Chickpea Quinoa salad in an airtight container in the fridge for up to 4 days. This salad stores well once it’s already been dressed, so you don’t have to worry about storing the salad dressing separately from the salad.
Expert tips for making this quinoa salad
- Prepare the quinoa ahead of time. Since you want the quinoa to be cold when you add it to the salad, it’s best to prepare the quinoa in advance so it won’t be hot off the stove.
- Lightly salt the water to cook the quinoa. This will infuse the quinoa with more flavour and make the salad tastier. You can also cook the quinoa in vegetable broth for even more flavour.
- Add any veggies or mix-ins you love. If there are any other vegetables or salad mix-ins you love like cucumber, tomatoes, herbs or nuts, feel free to add them to the salad!
Frequently asked questions
Yes! This quinoa salad is very healthy and good for you. Each serving has 7 grams of fibre and 10 grams of protein.
While quinoa can be eaten hot or cold, this quinoa salad is meant to be enjoyed cold or at room temperature.
Yes! Quinoa is naturally gluten-free and is the perfect ingredient to use in a gluten-free salad!
No. I don’t recommend trying to freeze this salad as it will become mushy.
Try these quinoa recipes next!
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An easy quinoa chickpea salad ready in less than 30 minutes!
- 2 cups quinoa, cooked (about 1 cup uncooked)
- 1 cup chickpeas
- 1 bell pepper, chopped
- 1 cup parsley, chopped
- 1/4 cup chopped red onion
- 1/4 cup dried cranberries
- 1/4 cup toasted sliced almonds
Lemon olive oil vinaigrette
- 3 tbsp lemon juice
- 1/3 cup olive oil
- 1 tsp dijon mustard
- 1 small garlic clove, minced
- salt and pepper to taste
- Mix all the salad ingredients together in a large bowl.
- Mix the vinaigrette ingredients together in a small jar or bowl.
- Pour half the dressing onto the salad and mix. Taste and add more dressing as needed for your personal taste.
Let the quinoa cool before adding it to the salad.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 3g
- Fat: 17g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 10g
Keywords: quinoa salad with chickpeas, chickpea salad with quinoa, chickpea and quinoa salad