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top view quinoa salad in a clear bowl
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Chickpea Quinoa Salad

A bright and healthy chickpea salad ready in 10 minutes! Loaded with veggies and tossed in with vinegar, olive oil, salt, and pepper.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 271kcal
Author Rena

Ingredients

  • 1 cup uncooked quinoa rinse under cold water
  • 1 can chickpeas 15oz, drained and rinse
  • 1 English cucumber chopped
  • 1 pint cherry tomatoes quartered
  • 2 medium bell peppers seeded and diced
  • 1 red onion diced
  • 1/4 cup fresh parsley chopped
  • A few fresh oregano sprigs leaves picked and chopped
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/4 cup crumbled feta cheese
  • Kosher salt and pepper to taste

Instructions

To cook the quinoa

  • To a sauce pan add drained quinoa, 1/2 tsp kosher salt and 1 3/4 cup cold water. 
  • Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn heat off and allow the quinoa to sit covered for 5 minutes. Fluff quinoa and allow it to completely cool until you prep the veggies for the salad. Alternatively, you can make this ahead.

To make the salad

  • Place all prepped veggies together with the chickpeas to a large salad bowl. Add cold quinoa; drizzle with oil, vinegar and sprinkle with salt and pepper. Toss to combine.
  • Divide into bowls and serve topped with crumbled cheese.

Notes

  • Cook the quinoa ahead of time and refrigerate so it is cold and ready when you add the veggies. This will save you even more time when it's time to make your chickpea salad.
  • Veggies: You can add any of your favorite veggies to this salad. Add in some baby spinach for some extra greens in your salad.
  • Use yellow and red bell peppers for a splash of color. If you have or prefer green peppers you can use that as well.
  • Make a batch of this quinoa salad on your meal prep Sunday so you can have it for lunch during the week. If you pan on meal prepping, save the dressing on the side and add it in when ready to mix
  • To make this chickpea salad vegan-friendly, skip the feta cheese.
  • Dressing: we used simple cider vinegar, oil, salt, and pepper dressing. You may use lemons in place of the vinegar.
  • You can add about a tablespoon of honey to balance out the acidity.

Nutrition

Serving: 1cup | Calories: 271kcal | Carbohydrates: 38g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 682mg | Potassium: 644mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1933IU | Vitamin C: 75mg | Calcium: 98mg | Iron: 3mg