Quinoa Chickpea Salad with Dill Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 (1-cup servings)
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Calories
185 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Vegan, gluten-free
Quinoa Chickpea Salad with Dill Dressing
Description
This salad starts with rinsed quinoa cooked until tender and mixed with chickpeas and an assortment of fresh vegetables including halved grape tomatoes, diced cucumber, sliced green onions, and diced avocado. The lemon-dill dressing incorporates fresh dill, lemon juice, red wine vinegar, garlic, salt, and optional ingredients like Dijon mustard, black pepper, lemon zest, and maple syrup to balance flavor and acidity. Vegan feta crumbles and kalamata olives add salty, tangy notes.
The result is a colorful salad that combines mild, nutty quinoa and chickpeas with crisp, juicy vegetables and rich avocado pieces, all enhanced by the herbaceous and citrusy dressing. The salad can be eaten immediately for a fresh taste or refrigerated for 1-2 hours or overnight to allow the flavors to meld.
This dish works well as a light lunch, side, or vegetarian main course, providing a balanced mix of protein, fiber, and fresh produce. The flexibility to swap herbs and veggies allows adaptation to personal preferences and seasonal availability.
The recipe makes approximately 8 to 9 cups of salad, suitable for sharing or storing as leftovers. Ingredients can be adjusted or substituted according to taste or pantry supplies.
Ingredients
- 1 cup quinoa white
- 15 oz. chickpeas canned
- 1 pint grape tomatoes or cherry tomatoes
- 1 cucumber I use English/hothouse, medium
- 4 green onions (or red onion)
- 1 avocado or 2 small, large
- dill optional, extra
- kalamata olive
- vegan feta crumbles
For the lemon-dill dressing:
- 1/4 cup lemon juice (about 1 1/2 lemons)
- 1-2 Tbsp. red wine vinegar (or apple cider vinegar)
- 1/4 cup dill fresh, roughly chopped
- 1-2 cloves garlic minced
- 1/4 tsp. salt (more/less to taste)
- Optional: lemon zest, Dijon mustard, black pepper, 2 tsp. maple syrup
Instructions
- Rinse and cook quinoa according to package instructions.*
- Prepare veggies: Halve/quarter tomatoes, dice cucumber, slice green onions, and dice avocado (peel and pit removed). Place in a large bowl.
- Rinse and drain chickpeas. Add to bowl.
- Make dressing: Whisk together all dressing ingredients in a small bowl or jar.
- Add cooked quinoa to large bowl.
- Pour dressing over salad and toss well to combine. Add more dill, or salt/pepper if desired.
- Can enjoy immediately, but the flavor is best after it chills in the refrigerator for 1-2 hours or overnight.
Notes
- To cook quinoa: rinse and drain, then simmer with 1.5 cups water for 15–20 minutes until water is absorbed.
- You can vary the herbs with parsley, basil, cilantro, or chives for different flavor profiles.
- Vegetables can be swapped for alternatives like sweet corn, bell peppers, roasted tomatoes, or leafy greens such as spinach, kale, or arugula.
- The recipe yields about 8 to 9 cups, ideal for multiple servings or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1-cup servings)
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 535mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 23mg | 26% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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