I love this Chickpea Quinoa Salad because it is fresh, filling, and easy to make. I combine fluffy quinoa, marinated chickpeas, crisp vegetables, creamy avocado, and salty feta for a healthy meal prep salad that works for lunch, dinner, or a light side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup uncooked quinoa
1½ cups water or vegetable broth
⅓ teaspoon salt
1 can (15 ounces) chickpeas
2 cups cherry tomatoes, halved
1½ cups cucumber, diced
¾ cup corn kernels
¾ cup olives, halved
½ red onion, chopped
⅓ cup parsley, chopped
1 ripe avocado, diced
¾ cup feta cheese, diced or crumbled
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons mustard
1½ tablespoons maple syrup or honey
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon dried oregano
Directions
I rinse and drain the quinoa, then I add it to a pot with the water or vegetable broth and ⅓ teaspoon salt. I bring it to a gentle simmer and cook it for 10 to 15 minutes, or until the quinoa absorbs all the liquid. Then I fluff it with a fork and set it aside.
I whisk together the olive oil, lemon juice, mustard, maple syrup or honey, 1 teaspoon salt, black pepper, and dried oregano in a medium bowl.
Next I drain and rinse the chickpeas, then I add them to the dressing. I stir them well and let them marinate for a few minutes while I prepare the vegetables.
In a large mixing bowl, I combine the cherry tomatoes, cucumber, corn, olives, red onion, parsley, and avocado.
I add the cooked quinoa, feta, and marinated chickpeas to the bowl. Then I toss everything until evenly mixed.
I taste the salad and adjust it with extra salt or lemon juice as needed, then I serve it.
Servings and Timing
I make 4 servings from this recipe.
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories: 379 kcal per serving
Variations
I sometimes swap feta for goat cheese or leave it out for a dairy-free version. Also I like adding bell peppers, spinach, arugula, or roasted vegetables when I want more color and texture.
For extra protein, I add grilled chicken, tuna, boiled eggs, or extra chickpeas. When I want a stronger Mediterranean flavor, I add more olives, fresh mint, or a little garlic to the dressing.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. And I like to add the avocado right before serving if I am making the salad ahead, so it stays fresh.
I do not usually reheat this salad because I enjoy it cold or at room temperature. If I prefer warm quinoa, I gently warm only the quinoa before mixing it with the fresh vegetables.
FAQs
Can I make Chickpea Quinoa Salad ahead of time?
Yes, I can make it ahead for meal prep. I keep the avocado separate until serving for the best texture and color.
Can I use canned corn?
Yes, I can use canned corn. I drain it well before adding it to the salad.
Can I make this salad vegan?
Yes, I make it vegan by leaving out the feta or using a dairy-free feta alternative. I also use maple syrup instead of honey.
Can I use a different grain?
Yes, I can use couscous, bulgur, farro, or brown rice instead of quinoa, but I adjust the cooking time as needed.
How do I keep quinoa from getting mushy?
I rinse it first, cook it until the liquid is absorbed, and fluff it with a fork. I also let it cool slightly before mixing it into the salad.
Conclusion
I love this Chickpea Quinoa Salad because it is quick, colorful, and satisfying. It is a simple recipe I can rely on for healthy meal prep, fresh lunches, or an easy side dish with plenty of flavor.
📖 Recipe:
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Chickpea Quinoa Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh and filling Chickpea Quinoa Salad packed with protein, crisp vegetables, creamy avocado, and tangy feta, all tossed in a bright lemon dressing.
Ingredients
1 cup uncooked quinoa
1½ cups water or vegetable broth
⅓ teaspoon salt
1 can (15 ounces) chickpeas
2 cups cherry tomatoes, halved
1½ cups cucumber, diced
¾ cup corn kernels
¾ cup olives, halved
½ red onion, chopped
⅓ cup parsley, chopped
1 ripe avocado, diced
¾ cup feta cheese, diced or crumbled
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons mustard
1½ tablespoons maple syrup or honey
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon dried oregano
Instructions
- Rinse and drain the quinoa. Add it to a pot with water or vegetable broth and ⅓ teaspoon salt. Bring to a gentle simmer and cook for 10 to 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- In a medium bowl, whisk together olive oil, lemon juice, mustard, maple syrup or honey, 1 teaspoon salt, black pepper, and dried oregano.
- Drain and rinse the chickpeas, then add them to the dressing. Stir well and let them marinate while preparing the vegetables.
- In a large bowl, combine cherry tomatoes, cucumber, corn, olives, red onion, parsley, and avocado.
- Add the cooked quinoa, feta cheese, and marinated chickpeas. Toss until evenly mixed.
- Taste and adjust seasoning with extra salt or lemon juice as needed. Serve immediately or chilled.
Notes
For a vegan version, omit feta or use a dairy-free alternative and choose maple syrup instead of honey.
Add bell peppers, spinach, or roasted vegetables for extra texture and color.
For added protein, include grilled chicken, tuna, boiled eggs, or extra chickpeas.
Store in an airtight container in the refrigerator for up to 3 days.
Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 379 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg
