Lemon Quinoa & Chickpea Salad
Healthy Lemon Quinoa Chickpea Salad is light, well-balanced and delicious! This veggie-filled salad is quick and easy and can be served as a side or main dish. Oil-free + vegan recipe.
Quinoa salads are one of my favorite dishes to put together. Most of the time I don’t plan on a specific list of vegetables to include in my quinoa salad unless I’m specifically doing a certain theme like this Greek Quinoa Salad or this Apple Harvest Quinoa Salad.
This lemon quinoa and chickpea salad happened to be one of those quinoa recipes I threw together with ingredients I had on hand, and as usual tasted amazing!
Why We Love This Recipe!
- It’s healthy. Full of whole-food plant-based ingredients, this quinoa chickpea salad is a low-fat and oil-free recipe loaded with protein, fiber, and vitamins! See the nutritional label below.
- Easily customized. This can easily be a kitchen sink salad letting you use whatever veggies you have on hand or need to use up!
- It’s made in one pot. All in one pot recipes make for easy cooking and clean-up!
Ingredient Notes
Together, quinoa and chickpeas make for a healthy base. All that’s needed is a few veggies, chopped parsley, a little salt and pepper, and a big squeeze of lemon!
Here is everything you will need, including ingredient variations:
- Chickpeas – Garbanzo beans are one of my favorite beans and they add texture and plenty of nutrition to this easy quinoa salad! Use fresh cooked, or canned for ease.
- Quinoa – My all-time favorite grain, although it’s technically a seed, it’s more often referred to as a grain. It’s gluten-free and full of nutrition.
- Veggies – I used diced baby carrots, cucumber, yellow bell pepper, tomatoes, and green onions for a variety of colors. Feel free to use your favorite veggies here such as zucchini, corn, chopped spinach, etc.
- Garlic powder – Adds a nice flavor to the quinoa. You can also add in a clove or two of fresh minced garlic if you like.
- Lemon – This one ingredient is what will dress the salad. If you want something a bit more intense and delicious, try using this Zesty Garlic + Lemon Dressing!
How To Make Lemon Quinoa Chickpea Salad
Making this salad is as easy as one, two, three…
- Cook the quinoa on the stovetop or make my failproof Instant Pot Quinoa.
- Prep the veggies.
- Toss it all together.
Now you’re ready to enjoy or save for later!
Top Tips
- Add seasoning. I’ve added various seasonings from time to time to change it up. A few good ones to try are an everyday seasoning or lemon pepper blend. Even a teaspoon or so of dried thyme, dill, or basil would be nice.
- Add a more robust dressing. I love the simplicity of just adding squeezed lemon, but if you want to add a kick, this Zesty Garlic + Lemon Dressing would be great.
- Add leafy greens. Toss in a few small handfuls of your favorite leafy greens such as arugula, baby kale or spinach, spring mix, etc., for more color and healthy fiber.
How To Store
- Refrigerator: Leftover chickpea quinoa salad can be stored in the refrigerator for up to 5 – 6 days. Keep covered in containers.
- Make ahead + meal prep: You can make this recipe ahead of time and keep it in the refrigerator for later. If you meal prep, you can get four healthy servings. Whether it’s for breakfast, lunch, or dinner, this salad is full of simple nutrient-dense foods that will leave you feeling satisfied!
More Healthy Salad Recipes!
- Greek Quinoa Salad
- Grilled Peach, Corn & Zucchini Quinoa Salad
- Roasted Cauliflower + Chickpeas + Mustard Dressing
- Crunchy Thai Quinoa Salad
- Kale + Quinoa Salad
- Quinoa Salad w/ Orange, Cranberry + Mint
If you try this easy salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintLemon Quinoa & Chickpea Salad
Quinoa, chickpeas and diced carrots, bell peppers, cucumber, scallions, parsley, and big squeeze of lemon make this a light, well-balanced, healthy side or main dish!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 3 – 4 1x
- Category: Entree
- Method: boil, mix
- Cuisine: American, Vegan
Ingredients
- 1 cup dry quinoa (I used tri-color)
- 1 3/4 cup water
- 1 teaspoon garlic powder
- 1 1/2 cups cooked or 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
- 1 1/2 cups cucumber, quartered and thinly sliced
- 1 red or yellow bell pepper (about 1 cup), diced
- 1 cup grape tomatoes, sliced in half
- 3/4 cup carrots, diced small
- 1/2 cup scallions, thinly sliced
- 1/2 – 1 cup parsley, chopped
- 2 – 3 juicy lemons (about 1/4 – 1/3 cup), juice of
- red pepper flakes, optional
- mineral salt & fresh cracked pepper, to taste
Instructions
Rinse quinoa: In a fine mesh sieve rinse quinoa under cool running water.
Cook quinoa: In a large pot, combine water, quinoa and garlic powder, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 – 15 minutes. Fluff with a fork. Alternatively, use this quick and easy Instant Pot Quinoa.
Prep veggies: While the quinoa is cooking prep the veggies.
Assemble salad: Once quinoa is ready, add the chickpeas, carrots, cucumber, scallions, bell pepper, tomatoes, parsley, lemon juice and spices, mix well. Season to taste with salt and pepper.
Serve warm, at room temperature, or chilled. I love serving mine with more lemon juice drizzled on top. Avocado slices would be a great addition too!
Serves 3 – 4
Notes
Seasonings: You can really use any seasoning here you like. I used a bit of Trader Joe’s 21 Salute Seasoning mix. Or you can use an everyday seasoning, lemon pepper blend or any of your favorite spices. Even a teaspoon or so of thyme, basil, cumin or any of your favorites will work here. Keep it simple or add various spices to suit your taste.
Dressing: If you want something a bit more intense than just the lemon, try using this Zesty Garlic + Lemon Dressing!
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I Love this salad! It is so Delicious! It will be made again, again. Thank you for posting this.
My whole family loves this! I added a few more veggies and it was delicious!
OK – holy smokes! This recipe is the bomb! I didn’t have any parsley but we didn’t miss it – I served with avocado and was liberal with the spices – added Trader Joe’s 21 Seasoning Salute as suggested along with a bit of oregano and heavy sprinkles of the red pepper flakes. Lord have mercy!!!!! I’ll be making this often!
This is seriously the best salad ever!! Exactly as listed, and I add a little steamed broccoli cut up really small. So so delicious! Thank you!
Yum! Was a hit at our lunch table with company yesterday!
Having this with salmon for dinner tonight. It tastes wonderful. Then all on its for lunch tomorrow. Yum. Thanks for great recipe.