Quinoa Salad with Chickpeas

Last Updated on January 19, 2024

This healthy Quinoa Salad with Chickpeas is so appetizing! It has it all, in terms of color, texture, and flavor. Plus, it keeps well so that can be prepared ahead of time for the perfect lunchbox meal throughout a busy week.

Nutty Chickpeas, fluffy tri-color quinoa, bright color fresh vegetables, drizzled with the easiest cumin lemony salad dressing. This Quinoa Salad with chickpeas satisfies all your needs.

Quinoa Salad with Chickpeas

Quinoa is known as one of the best superfoods, which is a carbohydrate that’s very high in protein, fiber, vitamins, and minerals for the human body’s needs.

Partnered with chickpeas, also a great source of protein and fiber, and they both are great sources of various vitamins and minerals.

What makes this salad special? I’d say the salad dressing.

This salad dressing is super simple but above your average vinaigrette- garlicky and zesty lemon flavor with a kick from ground cumin. But it’s not too sharp because it’s combined with a touch of maple syrup.

Making this chickpea quinoa salad is no skill required. Cook the quinoa ahead and let it cools down in the fridge before assembling.

Oh, forgot to mention, feel free to add whatever vegetables and greens (like cucumber, tomatoes, kale…etc.)

Sometimes I’d throw in some toasted nuts( sliced almonds, pine nuts, or cashews) and some dried fruit( sultanas, cranberries, diced dates, diced apricots…etc.)

I make chickpea quinoa salad a LOT because it’s so easy to make and so tasty!

What’s in Quinoa Salad with Chickpeas

The essential ingredients for this recipe are in the picture down below:

• Tir-Color Quinoa– Here I use tri-color quinoa. I cook the quinoa first and leave it in the fridge until it completely cools down. Cooking quinoa in a pot, I found the perfect water ratio is: 1 cup quinoa to 2 cups water. Once you bring the liquid to a boil, turn the heat down to very low and cook for a further around 10 minutes. After the water is completely disappeared, turn off the heat. Fluff it up, leave the cover on, and let it continue self-steaming for further 10 minutes.

• Chickpeas– You can use both canned chickpeas and cooked dried chickpeas.

• Vegetables& Greens– diced red onion, bell peppers, and chopped fresh parsley.

Ingredients for Salad Dressing

All you need is an empty mason jar with a lid. Toss everything into the jar and give it a few good shakes until the dressing mixes up! Viola!

How to make

The whole process is pretty straightforward and easy. The overall steps are in the picture below:

1. Rinse the quinoa and drain well. Combine the quinoa and water( the ratio is 1 cup quinoa to 2 cups water) in a pot and cook. Once bring the liquid to a boil, turn the heat down to very low and cook for further around 10 minutes. When the water is completely disappeared, turn off the heat. Fluff it up with a fork, leave the lid on and let it continues cooking for 10 minutes. After 10 minutes, transfer the quinoa to a glass mixing bowl and leave it in the fridge to cool down.

2. Place the ingredients for the salad dressing in a glass jar (minced garlic, lemon juice, extra-virgin olive oil, cumin, maple syrup, salt& pepper) twist the lid on, and ready for use.

3. Once the quinoa has completely cooled down, place rinsed and drained chickpeas, diced red onion, red bell pepper, and chopped fresh parsley in the bowl with quinoa. Give the salad dressing a few good shakes until the dressing mixes up then pour the salad dressing over all other ingredients in the mixing bowl.

4. Toss well, taste, and adjust seasoning if needed. Serve cold or at room temperature. It will last up to 3 days in the refrigerator.

Love this salad. Don’t forget to pin it to your board!

Enjoy this chickpea salad with quinoa!

more salad ideas

• Shaved Brussels Sprouts Salad
• Kale Radicchio Salad With Strawberries
• Jerusalem salad
• Mediterranean Pasta Salad
• Quinoa Salad with Chickpeas
• Zesty Italian Pasta Salad

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