Here’s an easy and vegan quinoa chickpea salad recipe for you. Made with fresh veg, herbs, chickpeas, pumpkin seeds and quinoa. I love making cold quinoa salads during the Spring and Summer season. They are light and refreshing, flavourful and protein-packed. Enjoy quinoa salads for an easy lunch and dinner, or as a side dinner salad.
This is also a great recipe to make when you’re looking to use up any random veg you have in your fridge. Got half an onion? One lonely tomato or a few celery sticks? Well, you’ve got yourself a quinoa salad.
Of course, the ingredients in this recipe can be switched up to use what you have on hand. (Sub celery sticks for carrots, or tomatoes for bell peppers).
Have fun getting creative and mixing in your favourite veg. The best part about quinoa is that you can mix it with everything.
As for the dressing, I’ve opted in for a lemon vinaigrette. It’s light, bright and refreshing. I know you’ll love it.
So, let me tell. you exactly how to make this easy vegan quinoa chickpea salad.
Quinoa Chickpea Salad
Ingredients for this Quinoa Chickpea Salad
The ingredients for this quinoa chickpea salad is fresh and simple. You will need:
- red onion
- baby tomatoes
- pumpkin seeds
As for the lemon vinaigrette, you’ll need:
- olive oil
- lemon juice
- sea salt
As you can see, the ingredients are simple and straight forward. There is nothing confusing or strange. And you might already have these ingredients in your fridge and pantry. Which is why I have given it my newbie cook stamp of approval.
Is quinoa salad healthy?
Now, I’m not a registered dietitian, but I say YES! Certainly, quinoa salads are a healthy dish that I turn to for clean eating. Quinoa salads are full of colourful and healthy vegetables, and quinoa is a great source of protein for vegans.
What I love most about healthy quinoa salads vs. healthy traditional salads is how the grain (quinoa) adds heartiness to the dish to keep you fuller longer. Unlike salads, where I get hungry a couple hours later, quinoa sticks with you for longer. So I don’t need to reach for snacks as often between meals.
Tips for this recipe
Now, this recipe is pretty simple and straight forward. But a couple of tips will help you nail this quinoa salad. So, let’s dive deeper into how to cook quinoa properly, and what you can mix with quinoa.
How do you cook quinoa?
To cook quinoa; you want a 2:1 ratio of water to quinoa. Let simmer in a pot with the lid on for 12-15 minutes. Until all the water is absorbed. Cooking quinoa is just like cooking rice.
Then, remove from heat and fluff with a wooden spoon. What I like to do next is place a tea towel over top of the pot for 10 minutes, or until ready to eat. To absorb the steam without drying out. This helps to make your quinoa even fluffier.
What can you mix with quinoa?
Now, when it comes to making quinoa salads you can pretty much use any veg that your heart desires. Cooked or raw!
I love this combo of fresh tomatoes, cucumber, red onion and herbs. But feel free to experiment with your favourite veggies, and whatever you have in your fridge.
The best part about quinoa is that it’s so versatile, just like rice. So you can pair it with pretty much everything for tasty salads and buddha bowls.
How long does quinoa salad last?
Quinoa salad will last in the fridge for 3-5 days. Store in an air-tight container.
Other recipes you might like:
If you’re digging this recipe, you might also like these quinoa dishes:
- Moroccan Carrot and Chickpea Salad
- Quick Veggie Quinoa Bowl
- Vegan and Healthy Buddha Bowl
- Vegan Rainbow Tacos
So, there we have it. A very simple and easy quinoa chickpea salad recipe. It’s healthy, gluten-free, colourful and full of fresh herbs and flavour. I’m sure you’re going to love it as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Quinoa Chickpea Salad
- 1 cup quinoa uncooked (I used tricolour quinoa)
- 2 cup water
- 1 red onion small
- 2 celery stalks
- 1 1/2 cup cherry tomatoes (300g/10 oz)
- 1/2 cup parsley tightly packed
- 1/2 cup dill tightly packed
- 1 can chickpeas (400 ml/14 fl oz)
- 1/4 cup pumpkin seeds
Lemon Vinaigrette dressing:
- 1/4 cup olive oil + 1 tbsp
- 3 tbsp lemon juice
- 1 clove garlic finely chopped
- sea salt pinch
- pepper pinch
- In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let rest.
- Dice onion, and chop celery and tomatoes into small chunks. Finely chop parsley and dill. Drain and rinse chickpeas.
- In a large mixing bowl combine quinoa with veg, herbs, chickpeas and pumpkin seeds.
- Prepare vinaigrette: in a small mixing bowl combine olive oil, lemon juice, chopped garlic, sea salt and pepper. Whisk to combine. Pour lemon vinaigrette over quinoa salad and toss to combine.