Dinner

Chickpea Quinoa Salad Recipe

Byrami Hayes January 6, 2026January 6, 2026

Introduction

This Chickpea Quinoa Salad is a refreshing and nutritious meal that combines hearty chickpeas, fluffy quinoa, and crisp vegetables tossed in a tangy vinaigrette. It’s perfect for a light lunch or as a side dish at your next gathering.

The image shows a white bowl filled with six distinct layers of food arranged side by side. Starting from the left, there are light brown chickpeas, bright green chopped parsley, finely diced purple and white red onions, small beige grains of cooked quinoa, crumbly white cottage cheese, and chopped light green cucumber pieces. Behind the bowl, there is a glass jar with a yellow mustard-like dressing, a lemon wedge, and some greens on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz.) can chickpeas, drained and rinsed
1 English cucumber, chopped
½ cup purple onion, diced
¾ cup crumbled feta cheese
3 cups chilled cooked quinoa
⅓ cup freshly chopped parsley
½ cup extra virgin olive oil
⅓ cup red wine vinegar
1 tbsp lemon juice
1 tsp sugar
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper

Instructions

Step 1: In a large bowl, combine the chickpeas, chopped cucumber, diced onion, crumbled feta, chilled quinoa, and freshly chopped parsley.
Step 2: In a small jar with a lid, add olive oil, red wine vinegar, lemon juice, sugar, Italian seasoning, salt, and black pepper. Close the lid tightly and shake well to blend the dressing.
Step 3: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Step 4: Refrigerate the salad until chilled and flavors meld, then serve.

Tips & Variations

For extra crunch, add chopped bell peppers or cherry tomatoes.
Swap feta cheese for goat cheese or omit for a vegan version.
Use fresh lemon juice rather than bottled for brighter flavor.
Make sure quinoa is fully cooled before mixing to prevent wilting the vegetables.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving if the dressing has settled. This salad is best enjoyed chilled but can be served at room temperature if preferred.

How to Serve

A white bowl filled with six visible layers of fresh ingredients arranged side by side. Starting from the left, there are light beige chickpeas with a smooth texture, next a pile of finely chopped dark green parsley with a leafy texture, followed by a heap of light beige cooked quinoa with a grainy texture. Continuing clockwise, there is a mound of white, crumbly feta cheese, then fresh cucumber chunks with green skin and pale green flesh, and finally diced purple and white red onions. In the background, a glass jar with orange-yellow dressing, lemon halves, and a white plate with more parsley and red onion are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, this salad can be made a day in advance. Keeping it chilled allows the flavors to blend nicely, but add delicate ingredients like parsley right before serving for freshness.