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Quinoa chickpea salad being scooped with a spoon on a plate.

Quinoa Chickpea Salad

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: American
  • Diet: Vegetarian


This Quinoa Chickpea Salad is a great dish that’s perfect for any occasion. Packed with fresh vegetables and a lemon-garlic dressing, it’s healthy, flavorful, and surprisingly filling. Best of all, it comes together with minimal effort, so it’s a great option for a quick lunch, light dinner, or potluck side.


  • 1 cup quinoa, rinsed in a fine-mesh colander
  • 15-ounce can chickpeas, drained and rinsed
  • 1 medium-sized cucumber, chopped
  • 1 medium-sized red bell pepper, chopped
  • 2/3 cup finely chopped red onion
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 cup finely chopped cilantro


  • 1/4 cup olive oil
  • Juice from 2 lemons (~1/4 cup)
  • 1 Tablespoon red wine vinegar or apple cider vinegar
  • 2 teaspoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon freshly cracked pepper, plus more for garnish


  1. Cook Quinoa: Cook quinoa on the stovetop according to package instructions, then remove from heat, remove lid, and set aside to start to cool. (To cool it down faster, spread it out on a baking sheet.)
  2. Combine Salad Ingredients: To a large bowl, add chickpeas, cucumber, bell pepper, onion, parsley, and cilantro. Gently toss to combine everything. Set aside.
  3. Prepare Dressing: In a small bowl, combine olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Whisk until combined, then set aside.
  4. Prepare Salad: To bowl of chickpeas and veggies, add quinoa and dressing. Toss until everything is thoroughly combined.
  5. Chill: Transfer salad to refrigerator and chill for at least 30 minutes before serving.
  6. Serve: Remove chilled salad from refrigerator, taste, and add more salt as needed. Freshly crack pepper on top, then serve.

Recipe Notes:

Prepping To Make in Advance: Cook the quinoa and chop the vegetables as directed. Store them separately in the refrigerator. When you’re ready to serve, combine the ingredients, mix in the dressing, and chill for at least 30 minutes. The dressing can be made ahead of time and stored in the fridge in a separate airtight container.

Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ideally, store the dressing separately to keep the salad fresh and crisp. Toss the salad with the dressing, then serve.

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