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Quinoa Chickpea Salad

Ksenia Prints, Author at The Road Trip Expert, in the kitchen peeling vegetables

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Salads have a reputation for being a light, sometimes unsatisfying side dish. Enter our Quinoa Chickpea Salad – a dish that challenges this notion by being both hearty and healthy. A symphony of textures and flavors, this salad combines the nutty goodness of quinoa, the hearty bite of chickpeas, and the refreshing crunch of fresh veggies.

Drizzled with a tangy red wine vinaigrette and infused with aromatic herbs, this salad is both a feast for the eyes and the palate. Whether you’re preparing food for a road trip or just looking for a nutrient-packed lunch option, our Quinoa Chickpea Salad stands out as a versatile choice.

If you enjoy this recipe you will love our Mediterranean Tuna Salad recipe or this Taco Salad in a Jar!

quinoa chickpea salad in a white bowl on top of a wooden chopping board

Quinoa Chickpea Salad

Recipe Author

Ksenia Prints
Enjoy a nutrient-packed meal with this Quinoa Chickpea Salad. Filled with fresh vegetables, tender quinoa grains, and protein-rich chickpeas, this salad is a balanced dish. Tossed in a tangy dressing and highlighted with parsley and mint, it's both refreshing and filling.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 156 kcal


  • 1 cup quinoa
  • 2 cups water
  • 1 onion
  • 1 cucumber
  • 1 pint cherry tomatoes
  • 1 red bell pepper
  • 15 oz chickpeas
  • 1/4 cup fresh parsley
  • 1/4 cup fresh mint
  • 1/4 cup olive oil
  • 2 tpsp red wine vinegar
  • salt and pepper to taste


  • Begin by rinsing the quinoa under cold water. In a pot, combine the quinoa and water. Once it reaches a boil, reduce the heat and let it simmer for 15 minutes. After cooking, remove it from the heat, cover, and allow it to sit for 5 minutes. Use a fork to fluff the quinoa, then let it cool down.
  • In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
  • In a large bowl, combine the finely chopped onion, diced cucumber, halved cherry tomatoes, chopped red bell pepper, and rinsed chickpeas.
  • Incorporate the cooled quinoa into the large bowl, followed by the freshly chopped parsley and mint.
  • Drizzle the prepared dressing over the salad and mix well, ensuring all ingredients are evenly coated.
  • For added color and flavor, garnish the salad with more parsley and mint if desired. You can serve the salad immediately or store it in an airtight container or a wide-mouth jar for later consumption.



  • Customize your salad with your favorite herbs and spices for a unique flavor twist. 
  • This salad is perfect for picnics, road-trips and potlucks, as it holds up well and can be served cold or at room temperature.
  • Feel free to double the recipe for larger gatherings or to have leftovers for the week.
  • You can easily make this salad gluten-free by ensuring all your ingredients, including the vinegar, are certified gluten-free. 


Calories: 156kcalCarbohydrates: 27gProtein: 6gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 239mgFiber: 3gVitamin A: 6IUCalcium: 20mgIron: 2mg
Keyword quinoa chickpea salad
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Quinoa Chickpea Salad in a storage container
  • Store the salad in an airtight container or a wide-mouth jar in the refrigerator for up to 3-4 days. It will keep in a cooler packed with ice for 2 days.
  • This salad is great for meal prep and can be made in advance for quick and healthy lunches.


Quinoa Chickpea Salad in  a white bowl on top of a wooden chopping board
  • Italian Quinoa Chickpea Salad: Substitute the herbs for fresh basil and add mini bocconcini balls and pesto in place of the salad dressing.
  • Add diced avocado for creaminess and extra flavor.
  • For a protein boost, toss in grilled chicken or tofu cubes.
  • Pair this with some of our delicious road trip snacks (recipes for delicious homemade treats!).

Top Tips

A close up view of a Quinoa Chickpea Salad presented in a white bowl
  • To save time, you can use pre-cooked quinoa from the store.
  • Adjust the dressing’s olive oil and vinegar amounts to suit your taste preferences for tanginess and richness. Use flavored olive oils to change the profile of the salad – garlic or lemon olive oils will give this a heavy Mediterranean feel, while basil olive oil will skew it in an Italian direction. Use chili olive oil for a more Mexican feel. 
  • I’ve created recipes for a number of other road trip lunch options such as this delicious Mexican taco salad in a jar and this Greek pasta salad.
Ksenia Prints, Author at The Road Trip Expert, in the kitchen peeling vegetables

Ksenia Prints

Founder of At The Immigrants Table

Ksenia Prints is a food blogger, food photographer, and recipe developer dedicated to exploring different cultures through the kitchen. She spends her days cooking, writing, and photographing food for her blog— At The Immigrants Table —and hosting interactive cooking workshops. Her cooking and writing are a mélange of cultures and traditions that somehow turn out well.

At The Immigrants Table