Go Back
–+ servings
A vibrant Quinoa Chickpea Salad with cherry tomatoes, cucumber, red onion, and fresh herbs in a clear container.

Quinoa Chickpea Salad

A healthy and filling salad perfect for lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 10 minutes
Total Time 40 minutes
Servings: 4 people
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Medium saucepan
  • Large Bowl
  • Whisk

Method
 

  1. Cook the quinoa: Combine quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
  2. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, dijon mustard, minced garlic, salt, and pepper.
  3. Combine salad ingredients: In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
  4. Dress the salad: Pour the dressing over the salad and toss to combine.
  5. Chill: Cover and refrigerate for at least 10 minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 3gSodium: 500mgPotassium: 400mgFiber: 12gSugar: 8gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. It is also delicious with added feta cheese or avocado.

Tried this recipe?

Let us know how it was!