Quinoa Chickpea Salad

This quinoa chickpea salad is simple to make with lots of herby, tangy flavor, and the delicious crunch of fresh cucumbers, peppers, and onions.

When the weather warms up, light, cool foods are so refreshing, and quinoa salads are some of the best of them. This salad is perfect for picnics, and loaded with veggies, which makes it an incredible side dish to serve any time. 

This particular quinoa salad incorporates chickpeas for extra flavor, texture, and protein. 

I love to serve this for dinner on hot days as our main carb source, and add fish or chicken for protein. Since quinoa is one of the few grains my husband eats, this 

Ingredients for Quinoa Chickpea salad

For this salad, we’re going to use what looks like a long list of ingredients, but most are things you likely have in your pantry, and remember; it’s better to have a long list, than underseasoned salad dressing. 😉

• Quinoa – I use quite, but tri-color or your preference is fine. 
• Italian seasoning
• Chickpeas
• Baby cucumbers
• Red bell peppers
• Cherry or grape tomatoes
• Red onion
• Parsley
• Lemon juice
• Olive oil
• Pepper
• Salt
• Avocado
• Feta cheese

Can I make this salad Vegan? 

Yes, the only non-vegan ingredient here is feta cheese. You can feel free to omit it, or replace it with a vegan substitute. 

Different salad combos and ingredient swaps

As a salad, swapping ingredients won’t be detrimental to the outcome – assuming you don’t go overboard. 

Some easy swaps would be a different kind of tomato, cucumber, or pepper. 

Changing the volume or variety of herbs, oil, or lemon juice can also be done. Swapping lemon for lime, for instance, or using a red wine vinegar instead of lemon juice. 

The possibilities are really endless, but remember that after a certain point – or perhaps with any change – it’s not long this recipe you’re making, but your own creation. 

Some great additions to try might be: 

• Garlic
• Chopped Kale
• Pine Nuts
• Sunflower seeds
• Toasted almonds
• Pepitas
• Kalamata olives

How to make Quinoa Chickpea Salad

1. Cook quinoa in a small pot using a 2:1 ration of quinoa and water, and let cool
   
2. While quinoa is cooling, dice cucumber, halve cherry tomatoes, seed and dice peppers, dice onion, diced avocado, mince parsley, and drain and rinse chickpeas
   
3. Add cooled quinoa to a large bowl with the vegetables you just prepared, and drizzle with oil, lemon juice, and sprinkle with herbs, salt, pepper, and finally, feta cheese
   
4. Toss, and serve

Storing and using leftovers

To store for later, place in an airtight container or mason jars, and refrigerate. The salad will stay good for several days.

This recipe can make great meal prep, but I don’t recommend doing it too many days in advance, since some of the vegetables sweat and make the feta a little soggy after a while in the fridge. 

After storing, you may also find that you need to add a little more lemon juice and/or salt to brighten the flavors back up.

More Delicious salads to try

If you love salads that are tasty, but packed with nutrition, give these a try!

• Bacon Broccoli Salad
• Roasted Beet and Citrus Salad
• Maple-Bacon Sweet Potato Salad
• Apple Salad
• Taco Salad Dressing

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