30-Minute Herby Quinoa Chickpea Salad with Lemon Vinaigrette
Apr 1, 2020 (Last updated Mar 16, 2026) by Hannah Sunderani
This easy quinoa chickpea salad is made with cooked quinoa, chickpeas, tomatoes, fresh herbs from parsley and dill, and a refreshing citrus lemon vinaigrette. I love making this quinoa salad during warmer months when I want a meal that’s simple, light and refreshing, but will stick with you.
Enjoy this quinoa salad for an easy dinner salad! Or, serve it as a side salad with my 30-Minute Crispy Oven-Baked Tofu or my Pan-Fried Vegan Italian Sausage with White Beans and Walnuts.
So, let me tell. you exactly how to make this easy vegan quinoa chickpea salad.
The Ingredients:
The ingredients for this quinoa chickpea salad is fresh and simple. You will need:
- Quinoa: The base of this recipe and naturally gluten-free. My favourite quinoa to use for this recipe is the tricolour because it adds more texture and chewiness than plain white. But I recipe tested it with white quinoa and it was still super delicious.
- Fresh Herbs: Freshly chopped dill and parsley make this quinoa salad so refreshing and herby. I’ve also made this with fresh basil and it was really yummy.
- Chickpeas: A great addition to make this quinoa salad stick with you. Simply drain a can of chickpeas and use it in this recipe. The next best bean that I recipe tested this with was white navy beans or butter beans. I tried it with black beans and kidney beans, but I personally didn’t love it as much.
- Pumpkin seeds: Adds delicious crunch and another layer to the quinoa salad to stick with you for longer. It’s a must in my opinion – any nut or seed is a great swap for this quinoa salad. If you don’t have pumpkin seeds I’d recommend sunflower seeds, walnuts, cashews or chopped almonds.
- Lemon juice: The base of the vinaigrette which is so simple, light and refreshing! Mixed with extra virgin olive oil.
How to make this quinoa chickpea salad
Making this quinoa chickpea salad couldn’t be easier! It takes no longer than 30 minutes. Here’s how to do it:
Storage Instructions
Quinoa salad will last in the fridge for 3-5 days. Store in an air-tight container.
So, there we have it. A very simple and easy quinoa chickpea salad recipe. It’s colourful, wholesome, and full of fresh herbs and citrus flavour. I’m sure you’re going to love this dinner salad 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.
30-Minute Quinoa Chickpea Herb Salad with Lemon Vinaigrette
Ingredients
- 1 cup uncooked quinoa (I used tricolour quinoa)
- 2 cups water
- 1/2 red onion finely chopped
- 2 celery stalks chopped
- 1 1/2 cup cherry tomatoes chopped (300g/10 oz)
- 1/2 cup parsley tightly packed
- 1/2 cup dill tightly packed
- 1 can chickpeas drained and rinsed (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
Instructions
- 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.
- In a large mixing bowl combine quinoa with chopped celery and tomatoes, parsley, dill, 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.
Notes
Approvals
Nutrition
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amazing!
I am so glad you liked it!! Thank you!
I made this for dinner the other night and it was great! Such a good summer salad. Very fresh and healthy. The tomatoes and fresh herbs make it!
Thanks Krystal! I’m so glad that you’re enjoying this quinoa salad! I find it so refreshing as well!
I cant wait to try these yummy healthy recipes
Thank you Adrienne! I hope you enjoy it!
Made this recipe and it was delicious! So fresh and crunchy. I will definitely be making this again. Thank you for sharing!