Quinoa salad is a versatile and nutritious dish that combines the wholesome goodness of quinoa with a medley of fresh vegetables and a tangy dressing. Packed with protein, fiber, and an abundance of flavors, this recipe is perfect for those looking for a satisfying and healthy meal. In this article, I will guide you through a detailed recipe for Quinoa Salad with Chickpeas using a zesty lemon vinaigrette, offering a refreshing and vibrant salad.

1. Quinoa Salad Recipe


For the salad

  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup tomatoes, chopped
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup Kalamata olives, pitted and halved (optional)
  • Salt and pepper to taste

For the lemon vinaigrette

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and pepper to taste


Cook the quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and all the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool.

Prepare the lemon vinaigrette: In a small bowl, whisk together the lemon juice, extra-virgin olive oil, Dijon mustard, minced garlic, honey or maple syrup (if using), salt, and pepper. Adjust the seasonings to taste. The lemon vinaigrette adds a refreshing and tangy flavor to the salad.

Combine the salad ingredients: In a large mixing bowl, combine the cooked and cooled quinoa, chickpeas, tomatoes, cucumber, red onion, fresh parsley, fresh mint leaves, and Kalamata olives (if desired). Gently toss the ingredients together to ensure even distribution.

Dress the salad: Pour the prepared lemon vinaigrette over the salad and toss gently to coat all the ingredients with the dressing. The vinaigrette will infuse the salad with its zesty flavors, enhancing the overall taste.

Season to taste: Taste the salad and season with additional salt and pepper if needed. Adjust the flavors according to your preference, adding more lemon juice or olive oil if desired.

Chill and let the flavors meld: Cover the quinoa salad and refrigerate for at least 30 minutes to 1 hour before serving. Chilling allows the flavors to meld together and enhances the salad’s taste and texture.

Serve and enjoy: Once chilled, transfer the Quinoa Salad with Chickpeas to a serving bowl or individual plates. Garnish with additional fresh herbs if desired. This vibrant and nutritious salad is perfect for a light lunch, a side dish, or a refreshing addition to any potluck or gathering.

Tips and Variations

Feel free to customize the salad by adding other vegetables such as bell peppers, corn kernels, or avocado.

For an extra protein boost, you can add grilled chicken, shrimp, or tofu to the salad.

Experiment with different herbs and spices to suit your taste preferences. Fresh basil, cilantro, or dill can add a unique twist to the salad’s flavor profile.

If you prefer a vegan version, you can substitute honey with maple syrup or agave nectar in the lemon vinaigrette.

Packed with protein, fiber, and a variety of nutrients, this salad is perfect for those seeking a wholesome and delicious dish. By following the detailed recipe provided in this article, you can easily create a refreshing and vibrant quinoa salad that will impress your family.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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