Quinoa Chickpea Salad

This Quinoa Chickpea Salad is all about fresh ingredients and vibrant flavors. Made with an abundance of herbs, colorful vegetables, beans, and quinoa, it’s a wholesome dish you can bring to picnics, barbecues, potlucks, and more! 

Quinoa Chickpea Salad is the best way to eat the rainbow. Every bite features chickpeas, colorful vegetables, lemon, and lots of fresh herbs. All mixed into a bed of fluffy quinoa, this salad has a combination of tastes and textures that are delicious and distinctly Mediterranean just like this Mediterranean Chickpea Pasta Salad.

For more quinoa salad goodness, be sure to try my Quinoa Beet and Arugula Salad, Quinoa Black-Eyed Pea Salad, Quinoa Lentil Salad and Asian Quinoa Salad.

This Mediterranean quinoa salad is made from scratch in 30 minutes and tastes even better when made the day before. It’s my go-to quick and easy side dish for spring and summer gatherings and is the perfect healthy meal prep option. Just like tabbouleh, it keeps for several days in the fridge while the flavors continue to become bolder and brighter.

Ingredient notes

• Quinoa – This protein-packed whole grain is rich in fiber and naturally gluten free. If you ever need to bulk up a salad, turn to quinoa!

• Chickpeas – AKA garbanzo beans. These are packed with protein, fiber, B vitamins, and minerals. A handful in your salad should be enough to keep you full for hours. I’m always adding them to simple salads for an easy and inexpensive source of protein!

• Vegetables – I loaded this quinoa and chickpea salad with tomatoes, cucumbers, carrots, bell pepper, and red onion. Feel free to mix and match or add more veggies if you’d like!

• Fresh herbs – Just think of bright and herbaceous cilantro or parsley as the cherry on top of this vibrant summer salad.

• Dressing – A simple mix of olive oil, lemon juice, garlic, dried oregano, salt, and pepper is all it takes to make every bite go from good to great.

• Feta – Feta cheese is a staple in Mediterranean cuisine and a wonderful addition to this salad because of its salty and tangy flavors.

How to make a quinoa chickpea salad

This Mediterranean quinoa and chickpea salad recipe comes together in a pinch! Here’s how it’s done:

Step 1: Cook the quinoa on the stove or Instant Pot, then set it aside to cool. 

Step 2: Drain the canned chickpeas and rinse them well. Set aside.

Step 3: Dice the vegetables into very small pieces. A “brunoise” cut is ideal.

Step 4: Now it’s time for the dressing. Whisk to combine the lemon juice, oil, minced garlic, salt, pepper, and oregano in a small bowl or jar.

Step 5: Add the cooked and cooled quinoa, chickpeas, and diced veggies to a large salad bowl. Pour the dressing over the top and toss to coat.

Step 6: Finish with a spritz of fresh lemon juice and crumbled feta cheese over top, then serve and enjoy!

Tips and tricks

• Let the quinoa cool completely first. Warm quinoa will wilt the fresh veggies. If you want, cook the quinoa 1 or 2 days ahead of time and keep covered in the fridge.
• I like to make extra dressing to pour over the quinoa while it’s still warm and to drizzle over individual servings. 
• This salad is inherently dairy free and vegan without the feta. Feel free to add your favorite plant-based feta if you don’t want to miss out on the salty, tangy flavors.

Mix and match the flavors and add-ins

Tap into your creativity and please your taste buds with a variety of different vegetables, dressings, and add-ins. Use these ideas to make the quinoa salad of your dreams:

• Vegetable options – Arugula, spinach, kale, banana peppers, pepperoncini, olives, green onions, pickled red onions, cauliflower, and shaved brussels sprouts will all pair well with quinoa and chickpeas.
• Salad dressings – Customize the dressing with different herbs and seasonings or swap it entirely for this sweet mustard dressing or my chia vinaigrette for added protein. 
• Add protein – Stir leftover roasted chicken, baked or pan-seared salmon, grilled shrimp, or canned tuna into the salad. 
• Add nuts – Add walnuts, pecans, or almonds for some crunch. 

What to serve with quinoa salad

This colorful quinoa salad is an essential part of any Mediterranean-inspired feast. Serve it on the side of a refreshing grilled whole bass or Mediterranean salmon, or really make the carnivores happy with this grilled ribeye.

You can’t forget the extra sides! Every colorful salad deserves to be paired with equally as eye-popping and refreshing side dishes like my whipped feta dip, Mediterranean hummus salad, and Mediterranean potato salad.

Is quinoa salad served hot or cold?

Quinoa salad can be served at room temperature immediately after it’s assembled or left to chill in the fridge for a few hours before serving. For the best experience, refrigerate your quinoa salad overnight and serve cold. 

Make ahead and storing

To make ahead: You can cook the quinoa, prep the chickpeas and veggies, and make the dressing the night before assembling and serving. Alternatively, assemble the whole salad and keep it covered in the fridge overnight. 

To store: Keep the leftovers in an airtight glass container in the fridge for 5 to 6 days.

Hungry for more summer salads?

• Green Tuna Salad
• Strawberry Avocado and Shrimp Salad
• Watermelon Feta Salad
• Heirloom Tomato Salad
• Shrimp Avocado Cucumber Salad