Mediterranean Quinoa Chickpea Salad has it all: protein-packed quinoa, tender chickpeas, and tons of crunchy veggies. The zesty lime dressing adds a refreshing finish that ties it all together.
Jump to:
Why This Recipe Stands Out
We love a good salad, especially one that's packed with protein and flavors. This Quinoa Chickpea Salad is exactly that! Here's why we can't get enough of this recipe:
- Protein-Packed: With quinoa and chickpeas as the main ingredients, this salad is a great source of protein. It's a perfect dish for vegetarians and vegans.
- Meal Prep Friendly: This salad stays fresh in the fridge for several days, making it an ideal meal prep recipe. It's perfect for packed lunches or quick dinners.
- Flavor Combo: The combination of fresh vegetables, Kalamata olives, and a zesty lemon dressing creates a burst of flavors in every bite.
- Easy to Customize: This recipe is incredibly versatile. You can easily customize it to your liking by adding your favorite vegetables or a protein of your choice.
- Great for Gatherings: Whether it's a potluck, a picnic, or a family dinner, this quinoa chickpea salad is here to please! It's also one of my go-to recipes for summer barbecues.
Key Ingredients
- Quinoa – Quinoa forms the base of this salad. It’s a complete protein, gluten-free, high in fiber, and packed with vitamins and minerals. It adds a nice, nutty flavor and a bit of crunch.
- Chickpeas – Chickpeas, also known as garbanzo beans, add a hearty, nutty flavor, and a good dose of protein and fiber to this salad.
- Fresh Vegetables – Tomatoes, cucumbers, and red onions add a refreshing crunch and a burst of color and flavor to the salad.
- Kalamata Olives – These olives add a briny, salty kick to the salad, which pairs beautifully with the fresh vegetables.
- Lemon Juice – Fresh lemon juice adds a zesty, citrusy note that brightens up the flavors of the salad
Substitutions and Variations
This Quinoa Chickpea Salad is already a hit, but here are some of my favorite variations and substitutions:
- Veggies: You can add or substitute the veggies with others like bell peppers, red cabbage, or even some steamed broccoli if you wish.
- Kalamata Olives: If you're not a fan of Kalamata olives, you can use black olives or green olives as a substitute.
- Feta Cheese: For a dairy-free option, you can substitute the feta cheese with a sprinkle of nutritional yeast.
- Protein: To up the protein content, try adding some grilled chicken or tofu on top.
- Fresh Herbs: Feel free to experiment with different fresh herbs like mint or cilantro for a unique flavor.
- Lemon Dressings: If you're not a fan of lemon juice, a simple balsamic vinaigrette would work wonderfully with this salad as well, just like in my Tortellini Pasta Salad.
How to Make Quinoa Chickpea Salad
Step 1: Preheat the oven to 400F. Line a baking sheet with parchment paper and lay the chickpeas on it. Drizzle them with olive oil and season with salt and pepper. Roasted for 20-25 minutes until crunchy.
Step 2: In a medium pot, combine the quinoa and water. Bring to a boil and then let it simmer for 15 minutes. Set aside to cool.
Step 3: In a large bowl, combine the cooked chickpeas, quinoa, tomatoes, cucumbers, red onion, olives, and parsley.
Step 4: Drizzle with olive oil and lemon juice. Season with salt and pepper to serve.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Quinoa Chickpea Salad
Salads and Appetizers
- This quinoa chickpea salad is a meal in itself, but you can also serve it as a side dish. It goes great with grilled chicken like my Portuguese salad!
- This quinoa chickpea salad is a crowd-pleaser, so it's perfect for potlucks, picnics, and parties. It's easy to transport and can be served at room temperature.
Sandwiches
- This salad is packed with protein and fiber, making it a great option for a healthy, filling sandwich. Try it in a pita pocket or as a wrap with some hummus or tzatziki.
- It also makes a great topping for bruschetta or crostini. The fresh, vibrant flavors are the perfect complement to the crunchy bread.
Frequently Asked Questions
To prevent the quinoa from clumping together, make sure to rinse it under cold water before cooking. After it's cooked, fluff it with a fork and let it cool for 10 minutes. This will give you light and fluffy quinoa.
While roasting the chickpeas gives them a crunchy texture and a deeper flavor, it is not mandatory. If you're short on time or prefer to keep the salad completely raw, you can use canned chickpeas without roasting them.
This quinoa chickpea salad can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.
You'll Also Enjoy These Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Mediterranean Quinoa Chickpea Salad
Ingredients
- 2 cans (30 oz) chickpeas drained and rinsed
- 1 cup dried quinoa rinsed
- 6 tablespoon olive oil
- 4 medium tomatoes finely chopped
- 4 medium cucumbers halved and thinly sliced
- ½ red onion halved and thinly sliced
- 1 c Kalamata olives pitted
- ¾ parsley chopped
- 2 tablespoon lemon juice
- salt
- pepper
- ½ cup Feta cheese crumbled, vegan or regular - optional
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Lay the chickpeas on the baking sheet. Drizzle them with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss to combine.
- Roast for 20-25 minutes until the chickpeas are crunchy. Remove from the oven the set aside.
- Meanwhile, combine the quinoa and 2 cups of water in a medium pot. Bring to a boil, reduce the heat to medium-low, cover, and cook for 15 minutes.
- Remove the pot from the heat and let the quinoa cool for 10 minutes. Fluff with a fork.
- In a large bowl combine chickpeas, quinoa, tomatoes, cucumbers, red onion, olives, and parsley.
- Drizzle with the remaining 4 tablespoons of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper to taste.
Notes
- Roasting the chickpeas is key to giving them a crunchy texture and a delicious, nutty flavor. Don't rush this step, and make sure to drizzle them with olive oil and season with salt and pepper for maximum flavor.
- Cook the quinoa in vegetable or chicken broth instead of water for added flavor.
- This salad can be made in advance and stored in the fridge for up to 3 days. However, if you plan to do this, I recommend leaving the olives and feta cheese on the side and adding them to individual servings. This will keep the salad fresh and prevent the olives and cheese from making the salad soggy.
- Feel free to customize this salad with your favorite vegetables or herbs. Bell peppers, avocado, or fresh mint would all be great additions.
- This quinoa chickpea salad is a meal on its own, but it also makes a great side dish. Serve it with grilled chicken, salmon, or lamb for a complete and satisfying meal.
- If you're making this salad for a party or potluck, consider doubling the recipe. It's always a hit and tends to disappear quickly!
- For a vegan version, simply omit the feta cheese or use a vegan alternative. The salad is still packed with flavor and protein, even without the cheese.
Nutrition
More Recipes You'll Enjoy
- Roasted Mediterranean Potatoes - These Greek Roasted Potatoes are the perfect side dish packed with delicious lemony oregano, garlic, and olive oil flavors.
- Mediterranean Asparagus With Balsamic Drizzle - Trimmed asparagus spears are baked in olive oil until tender but crispy and then finished with a quick homemade Balsamic drizzle.
- Chicken Riganati - Chicken Riganati, or Greek Lemon Roasted Chicken, is juicy and tender and requires just a handful of ingredients.
- Greek Avgolemono Soup - This Greek Avgolemono Soup recipe, a classic lemon rice and chicken soup, is a deliciously hearty meal that's ready in just 35 minutes!
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Mashka says
Wow, it looks beautiful. I wanna try. Thanks for the idea.