5 from 12 votes
Quinoa Chickpea Salad with Dill Dressing
Quinoa Chickpea Salad with Dill Dressing combines cooked quinoa, canned chickpeas, grape tomatoes, cucumber, green onions, avocado, and kalamata olives tossed with a fresh lemon and dill dressing. The salad offers a variety of textures from the fluffy quinoa, creamy avocado, crisp vegetables, and briny olives, accented by the herbal and bright dressing. It is a versatile, plant-forward dish that can be served immediately or chilled.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
8
(1-cup servings)
Calories:
185 kcal
Course:
Side Dish, Main Course, Salad
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 (1-cup servings)
Amount Per Serving
Calories 185
% 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.