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Quinoa Chickpea Salad with Lemon Dill Dressing

This quinoa chickpea salad is like summer in a bowl and comes together in less than 30 minutes! Quinoa and chickpeas are tossed with fresh cucumbers, crisp bell peppers and crunchy carrots, then drizzled with a light lemon dill dressing. Perfect for meal prep, potlucks and a side dish during BBQ season.

If you’re a fan of quinoa salad and looking for more ideas, check out my Almond Apple Quinoa Salad!

quinoa chickpea salad in large glass bowl with wooden spoon

Quinoa salad is one of my all-time favourite easy recipes. I have been making variations of this recipe for years, and it’s always a crowd pleaser. If I’m having this quinoa chickpea salad as a meal by itself, I like to serve it on a bed of spinach or mixed field greens. 

I especially love the flexibility of this recipe. I suggest my favourite mix ins below, but you can use whatever fresh vegetables you have on hand. 

Ingredients

Here’s what you’ll need to make it. See the recipe card below for exact quantities and detailed instructions. For the salad you’ll need

  • Quinoa
  • Cucumber – I use English cucumber, but you can also peel and seed a regular cucumber
  • Bell peppers  – I prefer the sweeter flavour of red, yellow or orange pepper, rather than green pepper
  • Carrot
  • Green onion
  • Chickpeas  –  I used a 19oz can, but it’s fine to use a 15oz can. Use what you’ve got!

For the dressing you’ll need

  • Olive oil
  • Lemon juice – freshly squeezed
  • Fresh dill – chopped and to taste (see tip 2 below)
  • Fine-grain sea salt
  • Dijon mustard
  • Black pepper – to taste

Step-by-step instructions

Step one: Make the quinoa

  • With a dry measure, scoop one cup of quinoa into a medium sauce pan
  • Using the same measuring cup, add two cups of water to the quinoa
  • Place sauce pan over high heat and bring to a boil; once boiling, turn down to low heat and simmer for 15 minutes
  • After 15 minutes, remove from heat and let the quinoa rest for 5-10 minutes
  • Fluff with a fork

Step two: Prepare the mix ins 

  • While the quinoa is cooking, rinse and drain the chickpeas (be sure they drain well or the residual water could dilute the flavour of the dressing)
  • Wash and chop all the vegetables and dill
  • Place the vegetables and chickpeas in a large bowl
ingredients for quinoa chickpea salad in glass bowls

Step three: Prepare the dressing

  • In a small bowl or mason jar, combine the olive oil, lemon juice, fresh dill, salt, Dijon mustard and black pepper. Stir well. 
whisking lemon dill dressing in a glass bowl

Step four: Prepare the salad

  • Add the fluffed quinoa to the large bowl with the vegetables and chickpeas
  • Pour on the prepared dressing and stir until the quinoa is well coated
  • Refrigerate the salad for 30 minutes or more to allow the flavours to blend (optional, but recommended)
ingredients for quinoa chickpea salad displayed in large bowl

Tips for success

  1. Be sure to rinse the quinoa if it doesn’t come pre-washed to avoid undesirable flavour and texture. I like to buy a pre-washed variety to save time.
  2. You can use more or less dill in the dressing, depending on your taste. I found one tablespoon gave only a hint of dill, so I increased the amount to two tablespoons. Play with the amount to suit your taste!
  3. I find this salad tastes even better when made ahead of time, so it’s perfect for meal prep. I like to make this salad a few hours before serving, to allow the flavours to blend together. Store covered in the refrigerator until ready to eat. 
quinoa chickpea salad in off-white bowls

Other recipes you may enjoy

quinoa chickpea salad in large glass bowl with wooden spoon

Quinoa Chickpea Salad with Lemon Dill Dressing

Laura Lawless, BASc
This quinoa chickpea salad is like summer in a bowl and comes together in less than 30 minutes! Quinoa and chickpeas are tossed with fresh cucumbers, crisp bell peppers and crunchy carrots, then drizzled with a light lemon dill dressing. Perfect for meal prep, potlucks and a side dish during BBQ season.
5 from 1 vote
Servings 6
Calories 370
Prep Time 20 mins
Total Time 30 mins

Ingredients

For the salad

  • 1 cup quinoa (uncooked)
  • 1 1/2 cups cucumber (chopped into 1/4-inch thick quarters)
  • 2 bell peppers, small dice (red, yellow, or orange)
  • 1 cup carrot, small dice (about 2 medium carrots)
  • 1/4 cup green onion, chopped (white and light green part only)
  • 1 19oz can chickpeas (drained and rinsed)

For the dressing

  • 1/3 cup olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 2 tbsp fresh dill, chopped
  • 1 tsp fine-grain sea salt
  • 1/2 tsp Dijon mustard
  • black pepper (to taste)

Instructions
 

  • In a medium sauce pan, cook quinoa according to package directions. Set aside to cool.
  • While the quinoa is cooking, prepare the cucumber, bell peppers, carrot, green onion and chickpeas. Place in a large bowl.
  • Whisk together all dressing ingredients in a small bowl or mason jar.
  • Add the cooked quinoa to the vegetables and chickpeas in the large bowl, pour the dressing on top and stir until well combined. Serve at room temperature or chilled.

Notes

  1. Be sure to rinse the quinoa if it doesn’t come pre-washed to avoid undesirable flavour and texture. I like to buy a pre-washed variety to save time.
  2. You can use more or less dill in the dressing, depending on your taste. I found one tablespoon gave only a hint of dill, so I increased the amount to two tablespoons. Play with the amount to suit your taste!
  3. I find this salad tastes even better when made ahead of time, so it’s perfect for meal prep. I like to make this salad a few hours before serving, to allow the flavours to blend together. Store covered in the refrigerator until ready to eat.

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Equipment

Chef’s Knife
Juicer
Liquid Measure
Measuring Spoons

Nutrition Estimate

Calories: 370kcal | Carbohydrates: 45g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 563mg | Potassium: 508mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4880IU | Vitamin C: 59mg | Calcium: 31mg | Iron: 2mg
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head shot of Laura

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

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Recipe Rating




3 Comments

  1. Thank you for coming up with this recipe. I have stage 3 kidney disease and this is a recipe where I can get protein from plant based ingredients instead of meat. Excited to make it!! It’ll be a delicious treat!

    1. Laura Lawless, BASc says:

      I hope you enjoy it, Lynn!

  2. 5 stars
    Made this salad late Sunday night for lunches for the week. Came together super quick. The dressing is amazing and may need to try it on more things! Great recipe!