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+ servings
5 from 2 votes

Quinoa Chickpea Salad

by: claire cary

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!
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Prep: 15 mins
Cook: 20 mins
Total: 35 mins



  • 1 ½ cups cooked quinoa 1/2 cup uncooked
  • 1 15 ounce can chickpeas
  • 1 cup finely chopped kale
  • ½ cup sliced almonds
  • cup diced red onion
  • ¼ cup golden raisins
  • ¼ cup fresh chopped parsley


  • 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!


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: 1bowl / Calories: 366kcal / Carbohydrates: 35g / Protein: 10g / Fat: 28g / Saturated Fat: 4g / Fiber: 6g / Sugar: 9g

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