This healthy Quinoa Salad is the perfect summer side dish! Loaded with chickpeas, veggies and fresh basil then tossed in a delicious homemade vinaigrette. It's a gluten free and vegetarian recipe that's packed with protein and everyone is sure to love!
Quinoa and Chickpea Salad Recipe
It's time to add another tasty salad recipe to your summer meal plans! This colorful salad is perfect to bring to picnics, great for meal prepping, and easily made in advance for quick lunches at work or at home. Along with being super nutritious and so tasty, it's very versatile and can compliment many different dishes.
What You'll Need to Make this Chickpea Salad with Quinoa
This salad is loaded with healthy ingredients! Using some pantry staples and some fresh summer flavors, this salad comes together in no time at all!
For the salad:
- Quinoa, cooked in broth
- Chickpeas, drained.
- Basil, fresh and chopped
- Veggies! Cucumber, Red Onion and Tomatoes
How to Make Quinoa Salad Dressing
Next, toss the salad ingredients with the easiest homemade dressing. No bottled stuff here!
- Oil, I use avocado oil
- Red Wine Vinegar
- Honey, can sub with pure maple syrup if needed
- Garlic Cloves
- Salt
The red wine vinaigrette is light and refreshing, plus the flavor intensifies if you give the salad time to sit for a couple of hours.
The Best Quinoa Salad!
You get a double whammy with this salad because it's packed with protein and fiber from both the quinoa and chickpeas. It's a light and refreshing summer salad, but these foods will keep you full and feeling satisfied.
This simple salad doesn't take more than 30 minutes to assemble, and keeps well in the fridge for at least 5 days. I love to make a big batch of quinoa on the weekend so it's ready to go for meals like this!
This recipe serves 4-6, but if you're looking to feed a crowd, feel free to double or triple the recipe.
Let's eat!
Quinoa Salad with Basil & Chickpeas
Ingredients
Method
- Cook quinoa according to package directions.
- Whisk dressing ingredients together in a small bowl until well combined. Set aside.
- While the quinoa is cooking, chop your veggies, basil and prep your chickpeas.
- Place veggies, basil & chickpeas in a large serving dish or airtight container(if making ahead).
- Once the quinoa is finished cooking, let it cool then add to the bowl with your veggies.
- Pour dressing on top and mix well. Serve at room temperature or store in the fridge for a cold salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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