Quinoa chickpea salad in a white bowl with a silver spoon and a side of salt and pepper.

Quinoa Chickpea Salad

Author: Stephanie Kay

This quinoa chickpea salad recipe makes a great side or main course. Plus, it keeps well in the fridge for several days, so it works well as a healthy meal prep idea, and so good it’s sure to become your favorite quinoa salad recipe.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten Free
Units Scale



  1. Fill a saucepan with water and bring to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain the warm quinoa in a fine mesh colander, rinse under cold water to cool, and shake the colander to remove as much excess water as possible.
  2. While the quinoa is cooking, chop the vegetables and prepare the dressing. In a small jar or small bowl, add the olive oil, lemon juice, honey, grated garlic, and a pinch of salt and pepper and whisk until well combined. Set aside.
  3. Once the quinoa is cooked and cooled, prepare the salad. In a large bowl, add the cooked quinoa, strained chickpeas, chopped vegetables, and herbs and toss to combine.
  4. Cover the salad with the dressing and toss gently. Then taste and adjust olive oil, lemon juice, salt, and pepper as needed.
  5. The salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
YouTube video


Keywords: chickpea quinoa salad