When it comes to this quick and easy quinoa chickpea salad, veggie combinations and dressing possibilities are quite endless.

Delicious Dressing Options

I whipped up my favorite cilantro lime dressing to swirl into this colorful quinoa salad but there are a few others that will work great as well!

Cilantro Lime Dressing

See recipe card below for a printable recipe for both the salad and cilantro lime dressing.

Light and Zippy Lemon Dressing

• 1.5 lemons , juiced
• 3 TBSP avocado oil or light olive oil
• 1 tsp white wine vinegar
• 1 clove garlic (peeled and minced)
• 1/4 tsp sea salt or extra, to taste
• 1/4 tsp black pepper

Chili Lime Dressing

This flavorful chili lime dressing will put a Tex-Mex or Southwest spin on this Quinoa Chickpea Salad:

• 1/4-1/3 cup avocado oil
• 2 TBSP white wine vinegar
• 1 TBSP lime juice plus extra to taste
• 1 clove garlic (peeled and minced)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt or season to taste
• 1/4 tsp pepper

These dressings can be whisked together in a small bowl or added to a lidded mason jar and shaken before serivng.

Veggie Options for Chickpea Quinoa Salad

You can put a spin on this colorful quinoa salad recipe by using your favorites or simply deep diving into your crisper to use up all the little bits and pieces of veggies leftover from past dishes.

Here are some delicious veggies to pair with quinoa and chickpeas:

• peppers (bell pepper, banana peppers, jalapeños, etc)
• tomatoes (all varieties)
• onion (all vareties)
• chopped massaged kale
• fresh spinach
• scallions
• olives
• sweet corn
• avocado
• edamame (steamed and shelled)
• chopped broccoli and/or cauliflower
• shredded carrots

Other tasty mix-ins include fresh herbs, sliced almonds, roasted sunflower seeds, dried fruit, and so. much. more.

I usually try to choose ingredients based on what I have handy and also what will best compliment the dressing used.

Quinoa Chickpea Salad with Cilantro Lime Dressing

Make a little… or a lot! This salad can be scaled down to a smaller portion if needed or doubled/tripled to feed a crowd at a party or potluck.

Because it’s naturally vegan, it will keep for quite a while at room temperature, making it perfect for sharing at your next backyard shindig!

Ready to eat? Let’s get our recipe on!

Quinoa Chickpea Salad

This quick and easy Quinoa Chickpea Salad is loaded with veggie goodness and tossed in a flavorful homemade Cilantro Lime Dressing.

Author Jenn Laughlin – Peas and Crayons

• 1
  cup
  dry quinoa
• 1.5
  cups
  water
• salt and pepper to taste
• 1
  can
  chickpeas
  15 oz (drained and rinsed)
• 2
  cups
  chopped bell pepper
  (any color)
• 1-2
  cups
  chopped tomatoes
• 1
  avocado
• ¼-½
  cup
  finely chopped red onion
• chopped fresh cilantro
  for topping, to taste

CILANTRO LIME DRESSING

• 1/4
  cup
  fresh squeezed lime juice
• 3-4
  TBSP
  avocado oil or light olive oil
• 1
  TBSP
  red wine vinegar
  or white wine vinegar
• 1
  clove
  garlic
  (peeled, smashed, and minced)
• 3-4
  TBSP
  chopped cilantro leaves
• 1/2
  tsp
  sea salt
• 1/4
  tsp
  black pepper
• 1/4
  tsp
  ground cumin

1. First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is totally optional but adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

2. While the quinoa cooks, use this time to prep remaining ingredients.

3. For the dressing, add all the ingredients to a lidded mason jar and shake well.

4. Finely chop red onion and peppers. Dice tomatoes. Chop a little exta fresh cilantro to add to your salad as well, to taste. Save chopping avocado for just before serving.

5. Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before tossing with veggies. For a room temperature or slightly warm salad, you can toss it all together right then and there.

6. Add chickpeas, peppers, tomato, onion and fresh cilantro to the quinoa in a large bowl. Whisk/shake dressing once more then pour over salad. Mix well.

7. Garnish with extra cilantro and any additoinal salt and pepper desired. Dig in right away or chill before serving. I love it both ways! Before serving, chop your avocado and gently fold into the salad. Enjoy!

Feel free to add any extra chickpeas or veggies your heart desires! Other optional extras include fresh chopped scallions, sweet corn, chopped spinach, kale, olives, broccoli, cauliflower, shredded carrots, edamame and/or feta. If you add a bunch of extras, simply make a little more dressing and have at it! This salad is crazy flavorful and versatile.

As written, recipe yields 8 side-dish sized servings or 4-6 larger portions.

Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

 

Nutrition Facts

Quinoa Chickpea Salad

Amount Per Serving

Calories 187
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 196mg9%

Potassium 398mg11%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 3g3%

Protein 4g8%

Vitamin A 1256IU25%

Vitamin C 56mg68%

Calcium 30mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this healthy vegetarian Quinoa Chickpea Salad, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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