Quinoa Chickpea Salad with Lemon Dressing
This quinoa chickpea salad is light yet satisfying, thanks to a hearty mix of fluffy quinoa, creamy chickpeas, crunchy vegetables, and a bright lemon dressing. It comes together in about 30 minutes and is perfect for weekly meal prep, as the flavors only get better after a day or two.
Equipment
- Medium saucepan with lid - for cooking the quinoa
- Fine-mesh strainer - for rinsing quinoa and draining chickpeas
- Large mixing bowl - for assembling the salad
- Cutting board
- Chef's knife
- Citrus juicer - (optional) for getting the most juice out of your lemons
- Small jar or bowl with lid - for shaking together the dressing
- Measuring cups and spoons
- Baking sheet or plate - for cooling quinoa
- Salad spinner - (optional) for drying rinsed quinoa and herbs
- Cast iron grill pan - (optional) for grilling chicken, shrimp, or halloumi to serve alongside
Ingredients
- 1 cup uncooked quinoa - rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz / 425g) chickpeas - drained and rinsed
- 1 cup cherry tomatoes - halved
- 1 English cucumber - diced (about 1.5 cups / 200g)
- 1/2 cup red onion - finely diced
- 1/2 cup kalamata olives - pitted and halved
- 1/2 cup feta cheese - crumbled (optional)
- 1/2 cup fresh parsley - chopped
- 2 tablespoons fresh mint - chopped (optional)
For the Lemon Dressing
- 1/3 cup extra virgin olive oil - 80ml
- 3 tablespoons fresh lemon juice - about 1 large lemon
- 1 clove garlic - minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse 1 cup of quinoa thoroughly in a fine mesh strainer for 30 seconds. Combine with 2 cups water or broth in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Remove from heat and let stand covered for 5 minutes. Uncover, fluff with a fork, and spread on a baking sheet to cool completely.
- Drain and rinse the chickpeas. Halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and halve the kalamata olives. Chop the fresh herbs and set aside.
- In a small jar or bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Shake or whisk until emulsified, then taste and adjust seasonings.
- Once quinoa is cooled to room temperature, combine it in a large bowl with chickpeas, tomatoes, cucumber, onion, and olives. Pour the dressing over top and add parsley and mint.
- Toss gently but thoroughly to coat everything evenly. Sprinkle with crumbled feta just before serving, if using. Serve immediately at room temperature or refrigerate for 30 minutes to meld flavors.
Notes
- Always rinse quinoa before cooking to remove the natural saponin coating that can taste bitter.
- Let quinoa cool completely before mixing with other ingredients to prevent wilting fresh herbs and vegetables.
- Use fresh lemon juice for the brightest flavor in the dressing; bottled juice doesn't compare.
- If you find raw red onion too sharp, soak the diced pieces in cold water for 10 minutes, then drain well before adding.
- This salad keeps well in an airtight container in the refrigerator for up to 5 days, and the flavor improves over time.
- For meal prep, keep the dressing separate and add it right before eating to keep vegetables crisp.
- This salad is naturally vegetarian and gluten-free. Omit the feta cheese or use a plant-based alternative to make it vegan.
- Serve alongside grilled chicken skewers, pan-seared salmon, warm pita bread, or a bowl of lentil soup for a complete meal.
- Try variations: add dried apricots and almonds for Moroccan style, or use lime juice and black beans for a Southwestern twist.
- This salad is not recommended for freezing, as fresh vegetables will become watery and lose texture when thawed.