Quinoa Chickpea Salad
A bright and protein-packed quinoa salad with chickpeas, fresh vegetables, and a tangy vinaigrette, perfect for potlucks, meal prep, and summer lunches.
Ingredients
For the Salad
- 1 cup uncooked quinoa (about 3 cups cooked)
- 1.5 cups water or vegetable broth (for cooking quinoa)
- 1/3 teaspoon salt (for cooking quinoa)
- 1 can chickpeas, drained and rinsed (15 ounces or 1.5 cups cooked chickpeas)
- 2 cups cherry tomatoes, halved
- 1.5 cups cucumber, diced
- 3/4 cup corn kernels (fresh, canned, or thawed frozen)
- 3/4 cup olives, halved (kalamata or green)
- 1/2 large red onion, chopped
- 1/3 cup parsley, chopped (or cilantro for a different flavor)
- 1 ripe avocado, diced (add only if serving within 2 hours)
- 3/4 cup feta cheese, diced or crumbled (omit or use vegan feta for dairy-free)
For the Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (or apple cider vinegar)
- 2 tablespoons mustard (American or Dijon)
- 1.5 tablespoons maple syrup or honey
- 1 teaspoon salt more or less to taste
- 1/8 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
Preparation
- Rinse quinoa in a fine-mesh sieve under cold water until the rinse water runs clear.
- Combine rinsed quinoa, 1.5 cups water (or broth), and 1/3 teaspoon salt in a small pot. Bring to a gentle simmer. Cover and cook for 10–15 minutes, until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- In a medium bowl, whisk together olive oil, lemon juice (or vinegar), mustard, maple syrup (or honey), salt, black pepper, and oregano until emulsified.
- Drain and rinse the chickpeas. Add them to the dressing and stir to coat. Let them sit for a few minutes to absorb flavor.
Mixing
- In a large mixing bowl, combine cherry tomatoes, cucumber, corn, olives, red onion, parsley, and diced avocado (only add avocado if serving within two hours).
- Add cooked quinoa, feta, and the dressed chickpeas to the vegetable mix. Toss gently until everything is evenly distributed.
- Taste and adjust: add more salt, lemon juice, or a pinch of sugar/maple if it needs brightness. Serve immediately or chill for up to a day for firmer flavors.
Notes
You can swap quinoa for bulgur or farro if you prefer a chewier grain. Canned chickpeas save time. To keep avocado fresh, store it separately and add right before serving. Not recommended to freeze the fresh-vegetable version as cucumbers and tomatoes become watery.