This fresh quinoa chickpea salad is filled with protein, fiber, tons of flavor and is so easy to make. It’s the perfect recipe to meal prep for quick lunches throughout the week!
I’m a biiiiiig salad gal. That might seem weird to some people, but when done correctly, salads can actually be delicious, filling and maybe even fun to make?!
This quinoa chickpea salad features, you guessed it, quinoa and chickpeas, plus some kale, red onion, almonds, golden raisins and a simple lemon honey dijon dressing.
It takes just 10 minutes to throw together if you have all of your ingredients prepped and makes the perfect lunch or simple side dish for meals throughout the week! You can easily add any other toppings like feta, avocado or keep it simple and serve as is!
Since you definitely don’t want to put raw quinoa in a salad, I suggest following these instructions for perfectly fluffy quinoa every time!
First, if you haven’t already, cook your quinoa.
Drain and rinse the chickpeas and add to a large salad bowl.
Add all salad ingredients. Add the dressing ingredients to a jar or dressing shaker and shake to combine.
Pour the dressing on top of the salad and toss to combine. Taste and adjust flavors as desired. Serve and enjoy!
Frequently asked questions
Yes! This quinoa chickpea salad holds up well in the fridge, even once dressed. Because kale is a tough vegetable, it won’t get soggy in the fridge as it sits. It will keep for 3 days once dressed, or 5 if the dressing is stored separately.
Definitely! I love serving it on top of a bed of arugula for some extra greens, or adding in finely chopped broccoli, cucumber, tomatoes or bell pepper. You really can’t go wrong with this simple recipe, so feel free to add whatever you have on hand.
Thanks to the high protein and fiber content of this salad, it works well as a stand alone dish! However, if you’re looking to add some bulk, I love to serve it with my lemon pepper salmon or a simple grilled chicken. You can also try my air fried tofu for a plant based option!
I usually throw in the quinoa while it’s still hot so it helps to wilt the kale, but it’s delicious hot or cold! I usually have it in the fridge throughout the week and don’t heat it up before serving.
Try these next!
Quinoa Chickpea Salad
by: claire cary
- 1 ½ cups cooked quinoa 1/2 cup uncooked
- 1 15 ounce can chickpeas
- 1 cup finely chopped kale
- ½ cup sliced almonds
- ⅓ cup diced red onion
- ¼ cup golden raisins
- ¼ cup fresh chopped parsley
- ⅓ cup olive oil
- 1 tbsp dijon mustard
- 2 tbsp lemon juice about 1 lemon
- 1 tbsp honey can sub maple syrup
- 1 tsp minced garlic
- ¼ tsp salt more or less to taste
- ¼ tsp black pepper
- First, if you haven't already, cook your quinoa.
- Drain and rinse the chickpeas and add to a large salad bowl.
- Add all salad ingredients.
- Add the dressing ingredients to a jar or dressing shaker and shake to combine.
- Pour the dressing on top of the salad and toss to combine.
- Taste and adjust flavors as desired. Serve and enjoy!