Dinner

Chickpea Quinoa Salad Recipe

Bymia larkspur January 6, 2026January 6, 2026

Introduction

This Chickpea Quinoa Salad is a fresh, vibrant dish perfect for a light lunch or as a side for dinner. Packed with protein and bright flavors, it’s easy to prepare and keeps well for busy days.

A white bowl filled with six distinct layers arranged side by side: light brown quinoa grains on the top right, white crumbly cheese next to it on the lower right, bright green chopped cucumber pieces at the front, finely chopped red onions with purple and white bits next to the cucumber, pale beige chickpeas on the far left, and curly dark green parsley placed between chickpeas and quinoa. In the background, a glass jar with a golden lid holds a yellow-orange dressing, a lemon half is partially visible, and some parsley and onion slices appear on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 15oz. 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 purple onion, crumbled feta cheese, chilled quinoa, and chopped parsley.
Step 2: In a small jar with a lid, add the olive oil, red wine vinegar, lemon juice, sugar, Italian seasoning, salt, and black pepper. Shake well until the dressing is fully combined.
Step 3: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Step 4: Refrigerate the salad until chilled. Serve cold and enjoy!

Tips & Variations

For extra crunch, add toasted pine nuts or chopped almonds.
Swap feta with goat cheese for a creamier texture.
Use fresh herbs like dill or mint instead of parsley for different flavor profiles.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. If the salad dries out, you can add a splash of olive oil or lemon juice before serving to refresh the flavors.

How to Serve

A white bowl filled with six different layers: chopped green cucumber pieces at the bottom right, finely diced light purple onions next to them, round light brown chickpeas at the left, curly dark green parsley in the middle back, light beige cooked quinoa near the top right, and crumbly white cheese on the right side over the cucumber. The bowl is placed on a wooden surface with a blurry glass jar of yellowish dressing and lemon wedges in the background 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 make this salad ahead of time?

Yes, this salad actually benefits from resting a few hours in the fridge to allow the flavors to meld. Just keep it chilled and toss again before serving.