Quinoa Chickpea Salad is an easy-to-make, delicious meal recipe ideal for busy weekdays, meal prep, potlucks, picnics, or as a side dish for dinner gatherings. It is protein-packed, vegan, and gluten-free.
Mediterranean quinoa salad
We love quinoa salads. Check out our readers' favorite quinoa salad, quinoa tofu bowl, quinoa with veggies, quinoa lentil salad, Mexican quinoa salad with black beans, etc.
This quinoa chickpeas salad is versatile, customizable, and perfect for any diet (vegan, vegetarian, gluten-free). It is a perfect way to eat the rainbow and is also refreshing. This simple salad has fresh cucumber, tomatoes, onions, avocado, parsley (cilantro), and spicy cilantro lemon dressing.
The best part about quinoa salads is that they can be packed for lunch, picnics, long trips, etc. We love them, especially during spring and summer gatherings.
Ingredients
Quinoa: Red, white, or combine both quinoas.
Chickpeas are also known as garbanzo. Dried or canned both will work.
Veggies: Add avocado, tomato, onions and cucumber. Feel free to add green leafy vegetables if desired.
Herbs: Cilantro or parsley.
For the cilantro lime dressing: cilantro, lemon or lime, garlic cloves, coconut oil, and green chilies.
Check out the recipe card for the full list of the ingredients.
How to cook chickpeas?
- If using canned chickpeas, rinse and drain them thoroughly.
- If using dried chickpeas, ensure you soak them for 6 to 8 hours or overnight. This will reduce cooking time and will also cook thoroughly.
- Stovetop: Drain and add the soaked chickpeas with water atleast 1 to 2 inches above the chickpeas and pressure cook for 2 to 3 whistles until cooked through. Drain the water in which chickpeas are cooked and keep aside. The drained water can be served as a soup.
- Instant pot: Rinse and add the soaked chickpeas with water enough to submerge them (atleast an inch above) and close the lid of your IP. Pressure cook on HIGH for 12-16 minutes. Then, quickly release and drain the excess liquid. (The longer you soak, the quicker it cooks. A minimum of 12 minutes is needed)
How to cook quinoa?
Stovetop: Boil water in a pot. Wash and rinse quinoa. Add salt and quinoa and cook as per package instructions. Let this cool completely.
Instant pot: Add the quinoa and ¾ cup of water to your Instant Pot and stir. Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 3 minutes. Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure. Remove the lid and fluff the cooked quinoa with a fork. Let the quinoa cool completely.
Meanwhile, prep all the veggies.
Make the cilantro lemon dressing
Add coconut oil, lemon juice, garlic, cilantro, and green chilies in a blender and blend it to a smooth paste. (Adjust all the ingredients to taste)
Making of the protein-packed salad
- Add cucumber, tomatoes, onions, avocado, cilantro, salt, pepper, and dressing to a bowl and toss until combined.
- Serve and enjoy.
Tips
- Add spices like cumin for extra flavor.
- Adjust all the ingredients, including quinoa and chickpeas, to your liking.
- You can skip green chilies and add pepper flakes or paprika.
- Add greens like spinach, kale, etc.
- Olive oil can be used for coconut oil.
- Even before adding veggies with quinoa, ensure it is cooled completely.
- Leftover salad can be stored in the refrigerator for 5 to 6 days.
More easy and best quinoa recipes
Recipe card
Quinoa Chickpea Salad
Equipment
Ingredients
- ½ cup quinoa uncooked
- ½ cup Chickpeas dried or 2 cups canned
- 1 cup Cucumber chopped
- ½ cup Tomatoes chopped
- ½ cup Red onions chopped
- 2 Avocado pitted and chopped
- ¼ cup cilantro parsley chopped
- Salt to taste
- Pepper to taste
For the cilantro lemon dressing
- 2 tablespoon Coconut oil
- 4 tablespoon Lemon juice or lime
- 2 cloves Garlic
- ⅓ cup Cilantro
- 1 to 2 Green chilies or Jalapeno
Instructions
How to cook chickpeas?
- If using canned chickpeas, rinse and drain them thoroughly.½ cup Chickpeas
- If using dried chickpeas, ensure you soak them for 6 to 8 hours or overnight. This will reduce cooking time and will also cook thoroughly.
- Stovetop: Drain and add the soaked chickpeas with water atleast 1 to 2 inches above the chickpeas and pressure cook for 2 to 3 whistles until cooked through. Drain the water in which chickpeas are cooked and keep aside. The drained water can be served as a soup.
- Instant pot: Rinse and add the soaked chickpeas with water enough to submerge them (atleast an inch above) and close the lid of your IP. Pressure cook on HIGH for 12-16 minutes. Then, quickly release and drain the excess liquid. (The longer you soak, the quicker it cooks. A minimum of 12 minutes is needed)
How to cook quinoa?
- Stovetop: Boil water in a pot. Wash and rinse quinoa. Add salt and quinoa and cook as per package instructions. Let this cool completely.½ cup quinoa
- Instant pot: Add the quinoa and ¾ cup of water to your Instant Pot and stir. Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 3 minutes. Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure. Remove the lid and fluff the cooked quinoa with a fork. Let the quinoa cool completely.
- Meanwhile, prep all the veggies.
Make the dressing
- Add coconut oil, lemon juice, garlic, cilantro, and green chilies in a blender and blend it to a smooth paste. (Adjust all the ingredients to taste)2 tablespoon Coconut oil, 4 tablespoon Lemon juice, 2 cloves Garlic, ⅓ cup Cilantro, 1 to 2 Green chilies or Jalapeno
Making of the salad
- Add cucumber, tomatoes, onions, avocado, cilantro, salt, pepper, and dressing to a bowl and toss until combined.1 cup Cucumber, ½ cup Tomatoes, ½ cup Red onions, 2 Avocado, ¼ cup cilantro, Salt, Pepper
- Serve and enjoy.
Video
Notes
- Add spices like cumin for extra flavor.
- Adjust all the ingredients, including quinoa and chickpeas, to your liking.
- You can skip green chilies and add pepper flakes or paprika.
- Add greens like spinach, kale, etc.
- Olive oil can be used for coconut oil.
- Even before adding veggies with quinoa, ensure it is cooled completely.
- Leftover salad can be stored in the refrigerator for 5 to 6 days.
Nutrition
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Kelly F.
I love mediterranean food! this looks delicious!