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close up on quinoa salad with chickpeas in a large glass bowl.
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5 stars (4 ratings)

Quinoa Salad with Chickpeas

Bring this easy Quinoa Salad with Chickpeas to picnics, potlucks, barbecues, and more! Tossed in a lemon vinaigrette, it’s deliciously refreshing and packed full of veggies.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 318kcal
Author: Nora Taylor


Quinoa Salad

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup diced small red onion
  • 2 cups diced english cucumber
  • 1/4 cup fresh chopped dill
  • 2 medium avocados, diced
  • 15 ounce can chickpeas, drained and rinsed
  • 1/2 cup vegan feta optional


  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon salt, or more to taste
  • few shakes black pepper


Cook the quinoa

  • Rinse the quinoa well under cold water in a fine mesh strainer to remove the bitter coating.
  • Add the rinsed quinoa to a medium saucepan and pour in the water. Bring to a boil, then lower heat so the quinoa is simmering and cover the pot.
  • Simmer for 10-15 minutes, or until the liquid is absorbed. Remove from heat and let the quinoa rest in the pot for about 10 minutes.
  • Fluff with a fork and let cool a bit before adding the rest of the salad ingredients. I transfer it to a bowl and move it to the refrigerator or freezer to speed up cooling. You can also prepare the quinoa 2-3 days in advance.

Prepare dressing

  • Combine all dressing ingredients in a mason jar with a lid, and shake until well combined. Or whisk in a small bowl. Set aside.

Assemble the salad

  • In a large bowl, add all vegetables and chickpeas. Once the quinoa is mostly cool, add it to the bowl.
  • Drizzle the dressing in and toss to generously coat everything.
  • If desired, add the vegan feta, if using. Serve immediately, or cover and refrigerate until ready to serve.
  • The salad is best enjoyed the same day, but will keep for about 3 days in the refrigerator. If not serving right away, don't add the avocado until right before you serve it.


  1. Quinoa variety - May use any variety of quinoa for this salad.
  2. Add some greens - Feel free to mix in some baby kale or spinach if desired. Or leave out any veggies you don't like and add what you want.


Serving: 1of 6 servings | Calories: 318kcal | Carbohydrates: 37g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 325mg | Potassium: 728mg | Fiber: 9g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 3mg