Quinoa Chickpea Salad

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. Similar flavor profile to my copycat Jennifer Aniston Salad!

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! You can also try this salad with my basil pesto vinaigrette for a different flavor variation. If you love this recipe, try my healthy egg salad or caesar pasta salad next!

How to make quinoa chickpea salad

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. Enjoy and try my street corn pasta salad or dense bean salad next!

Key ingredients & swaps

Quinoa. I love using quinoa in salads because it adds some extra protein and fiber that other grains don’t add.

Chickpeas. Just canned chickpeas here to make life easy! You can swap for another bean such as a small white bean if you prefer.

Kale. I love using kale in this salad because it is hearty and will hold up well in the fridge unlike other greens like spinach.

Almonds & raisins. Sliced almonds add some crunch and golden raisins add a little bit of sweetness. Feel free to swap for a different nut such as chopped walnuts.

Red onion. Finely diced red onion adds a lot of flavor! You can swap for green or white onion if you prefer or if that’s what you have on hand.

Dressing. This is one of my favorite salad dressings. A simple mix of olive oil, lemon, honey, dijon mustard, garlic, salt and pepper. It’s sweet, savory, tangy and so so good!

Can I add other vegetables?

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.

Serving suggestions

Thanks to the high protein and fiber content of this salad, it works well as a stand alone dish for a quick lunch.

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 salads next!

• Quinoa Tabbouleh Salad
• Kale and Apple Salad
• Vegan Caesar Salad
• Edamame Crunch Salad

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