Quinoa Chickpea Salad
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Fresh, healthy and filling Quinoa Chickpea Salad is a crowd pleasing favorite. Made with quinoa, chickpeas, cucumbers, cherry tomatoes, red onions, feta cheese, Kalamata olives, avocado, and fresh herbs for absolute flavor. Vegan friendly and loaded with protein, fiber and more nutrients.
Quinoa Chickpea Salad
This Quinoa Chickpea Salad will quickly become a staple in your home. I’ve been making this salad for years. When I was working an office job, I would make it very often. It’s perfect for meal prep so I would make it ahead and have lunches ready-to-go for a couple of days.
The best part of this salad are the fresh ingredients and Mediterranean flavors. Made with quinoa, chickpeas, cucumbers, cherry tomatoes, red onions, feta cheese, Kalamata olives, avocado, and fresh herbs. Fresh, healthy and filling Quinoa Chickpea Salad is a crowd pleasing favorite. Vegan friendly (just omit feta or use vegan feta) and loaded with protein, fiber and more nutrients.
Ingredients needed to make Quinoa Chickpea Salad:
- Cooked Quinoa– Any kind of quinoa works. I usually use either white or multi-colored.
- Cooked Chickpeas- Drained and rinsed.
- Persian Cucumbers– You can use English cucumber too.
- Cherry Tomatoes– Make sure they are plum and juicy.
- Red Onion– Adds a nice crunch and flavor.
- Fresh Parsley– Adds freshness and makes for a nice garnish.
- Feta Cheese– Crumbled feta cheese gives this salad that nice Mediterranean touch.
- Kalamata Olives– You can skip them if you’re not a fan of olives. But these also gives this salad a nice Mediterranean flavor.
- Avocado– Adds so much creaminess and flavor.
- For Dressing– Lemon juice, olive oil, pink sea salt, black pepper, red wine vinegar and garlic.
Equipment needed to make Quinoa Chickpea Salad:
- Large Mixing Bowl– To mix all of the ingredients together.
- Small bowl or mixing cup– To make the dressing in.
- Whisk– To whisk together the dressing.
- Cutting Knife– A nice sharp cutting knife to chop all the veggies.
How to make Quinoa Chickpea Salad:
- Step 1– Drain and rinse can of cooked chickpeas and measure out 1 cup. Slice cucumbers into half moons, halve cherry tomatoes, thinly slice onion, and thinly chop parsley, mince garlic and set aside.
- Step 2– In a large mixing bowl, add cooked quinoa in the middle of the bowl and chickpeas right next to it. Continue to layer the rest of the ingredients all around the bowl; cucumber, cherry tomatoes, onion, parsley, feta, and Kalamata olives. Dice avocado and add to the bowl.
- Step 3– In a small mixing bowl, combine olive oil, lemon juice, pink sea salt, black pepper, red wine, and minced garlic. Whisk until well combined. Pour dressing over prepped salad. Toss salad until well combined and coated with dressing.
- Step 4– Serve Quinoa Chickpea Salad immediately. Store any leftover salad in an airtight container for up to 1-2 days. If you would like your salad to last a day or two longer, add avocado to only the portion of salad you are consuming at the time.
Tips and Substitutions:
- Layer all ingredients around salad bowl- It makes the salad look so pretty and presentable.
- Keep salad refrigerated until ready to serve- Salad is best when served cold.
- Don’t add salad dressing and toss salad until ready to serve- Salad dressing will start making salad soggy. Wait until ready to serve to add dressing.
- If you would like your salad to last a day or two longer- Add avocado to only the portion of salad you are consuming at the time
- Switch up or add other veggies and greens– Red bell peppers are great in this salad too. Add arugula, kale. or mixed greens too.
- Substitute for Persian cucumbers– You can use an English cucumber.
- Add pickled red onions– Substitute red onion for pickled red onions to elevate the flavors in the salad.
Quinoa Chickpea Salad FAQ’s:
How long does quinoa salad last?
Store any leftover salad in an airtight container for up to 1-2 days. If you would like your salad to last a day or two longer, add avocado to only the portion of salad you are consuming at the time.
Is quinoa salad served hot or cold?
This particular quinoa salad is best served cold.
Meal Prepping it:
This Quinoa Chickpea Salad is perfect for meal prep. It makes a decent amount which is great to keep in the fridge and serve for lunches. It also makes a great light dinner. If you are making this salad for meal prep, add avocado as you serve each portion each day. This salad will last in the fridge for 1-2 days with avocado and 2-3 days without avocado.
Storing Quinoa Chickpea Salad:
If you have any leftover quinoa chickpea salad, place it in an airtight container. If you still have the pit of the avocado throw it in there. This will keep the avocado from browning and the salad last longer in the fridge. Keep quinoa chickpea salad refrigerated for up to 1-2 days.
Did you like this Quinoa Chickpea Salad? You may also like these other salad recipes:
- Adobo Steak and Avocado Salad with Cilantro-Lime Ranch Dressing
- Loaded Burger Bowls
- Southwest Chicken Salad
- Grilled Mexican Street Corn Salad
- Grilled Pineapple and Chicken Salad
- Easy Veggie Pasta Salad (with Easy Homemade Italian Dressing)
- Classic Macaroni Salad (Gluten-Free)
Quinoa Chickpea Salad
Ingredients
- 1 cup cooked quinoa
- 15 oz cooked chickpeas (drained and rinsed)
- 2 Persian cucumbers
- 1 cup cherry tomatoes
- 1 small red onion (or 1/2 a large one)
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tbsp red wine vinegar
- 1 clove of garlic
- 1/4 cup fresh parsley
- 1/2 cup feta cheese
- 1/4 cup kalamata olives
- 1 ripe avocado
Instructions
Drain and rinse can of cooked chickpeas and measure out 1 cup. Slice cucumbers into half moons, halve cherry tomatoes, thinly slice onion, and thinly chop parsley, mince garlic and set aside.
In a large mixing bowl, add cooked quinoa in the middle of the bowl and chickpeas right next to it. Continue to layer the rest of the ingredients all around the bowl; cucumber, cherry tomatoes, onion, parsley, feta, and Kalamata olives. Dice avocado and add to the bowl.
In a small mixing bowl, combine olive oil, lemon juice, pink sea salt, black pepper, red wine, and minced garlic. Whisk until well combined. Pour dressing over prepped salad. Toss salad until well combined and coated with dressing.
Serve Quinoa Chickpea Salad immediately. Store any leftover salad in an airtight container for up to 1-2 days. If you would like your salad to last a day or two longer, add avocado to only the portion of salad you are consuming at the time.
Recipe Notes
Tips and Substitutions:
- Layer all ingredients around salad bowl- It makes the salad look so pretty and presentable.
- Keep salad refrigerated until ready to serve- Salad is best when served cold.
- Don’t add salad dressing and toss salad until ready to serve- Salad dressing will start making salad soggy. Wait until ready to serve to add dressing.
- If you would like your salad to last a day or two longer- Add avocado to only the portion of salad you are consuming at the time
- Switch up or add other veggies and greens– Red bell peppers are great in this salad too. Add arugula, kale. or mixed greens too.
- Substitute for Persian cucumbers– You can use an English cucumber.
- Add pickled red onions– Substitute red onion for pickled red onions to elevate the flavors in the salad.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
