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–+ servings
chickpea quinoa salad
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5 from 1 vote

Chickpea Quinoa Salad

Chickpeas and quinoa are combined to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies and a simple lemon vinaigrette.
This salad offers a nutritious, naturally vegan, gluten-free meal choice that will please even the pickiest eaters.
Prep Time15 mins
Cook Time10 mins
Total Time20 mins
Course: Main, salad
Cuisine: International
Keyword: chickpea, quinoa
Servings: 4 people
Calories: 395kcal
Author: Nico

Ingredients

For the Quinoa

  • 1 cup uncooked quinoa (or about 3 cups cooked quinoa)
  • 2 cups water
  • ⅓ teaspoon salt

For the Salad

  • 1 can (15 oz) chickpeas drained and rinsed (or 1½ cups cooked chickpeas)
  • 1 cup yellow pepper in small dice
  • 1 cup cucumber in small dice
  • 1 cup cherry tomatoes in small dice
  • ½ red onion finely chopped
  • ⅓ cup parsley finely chopped

For the Dressing

  • 3 tablespoons olive oil extra virgin
  • 2 tablespoons lemon juice or red wine vinegar
  • ½ teaspoon salt
  • 4 twists black pepper
  • 1 clove garlic grated (optional)
  • ½ teaspoon mustard (optional)
  • 1 tablespoon maple syrup (optional)
USA - Metric

Instructions

Cook Quinoa

  • Rinse and drain 1 cup of uncooked quinoa, then add it to a pot with 2 cups of water and ⅓ teaspoon of salt.
    Bring to a gentle simmer and cook for about 10 to 15 minutes, or until the quinoa has absorbed the water.
    Transfer to a large mixing bowl and fluff it up with a fork.
    While the quinoa cooks, cut the veggies.
    cooked quinoa in a bowl

Cut the Veggies

  • Cut tomatoes, cucumber, and bell pepper into small dice.
    Finely chop the red onion. Finely chop parsley. Rinse and drain the chickpeas.
    Add everything to the bowl with quinoa.
    vegetables and chickpeas added to the quinoa

Make dressing

  • To a small bowl, add lemon juice, olive oil, salt, pepper, mustard, maple syrup, and grated garlic. Mix well.
    lemon vinaigrette

Mix salad

  • Pour the dressing into the bowl, and mix with two spoons till the ingredients are well combined. Taste and adjust for salt.
    Serve or store in the refrigerator for up to 3 days.
    chickpea quinoa salad just made in a large mixing bowl

Nutrition

Calories: 395kcal | Carbohydrates: 56g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Potassium: 676mg | Dietary Fiber: 10g | Sugar: 9g | Vitamin A: 520IU | Vitamin B6: 1mg | Vitamin C: 78mg | Vitamin E: 3mg | Vitamin K: 53µg | Calcium: 85mg | Folate: 185µg | Iron: 5mg | Manganese: 2mg | Magnesium: 135mg | Zinc: 3mg