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 Easy Quinoa Black Bean Salad.
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
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.
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)
Tips for success
- 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.
- 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!
- 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.
Other recipes you may enjoy
- Vegan Slow Cooker Potato and Chickpea Tikka Masala
- Vegan Thai Pumpkin Curry
- Southwest Sweet Potato, Kale and Black Bean Skillet
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.
Prep Time20 mins
Total Time30 mins
Servings: 6
Calories: 370kcal
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
- 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.
- 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!
- 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
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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Laura is the creator behind The Recipe Well. She loves to cook and eat, but hates doing the dishes. She uses her nutrition degree to create easy recipes and meal prep strategies that will help you find your happy place in the kitchen.
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Arly says
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!