Chickpea and Quinoa Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A refreshing and protein-packed salad featuring chickpeas, quinoa, and fresh vegetables, dressed with a zesty lemon vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs quinoa, chickpeas, cherry tomato into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked quinoa
• 1 (15 oz) can, drained and rinsed chickpeas
• 1 cup, halved cherry tomato
• 1/2 cup, diced cucumber
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• pinch salt
• pinch black pepper

Instructions

1. Step 1: In a large bowl, combine 1 cup cooked quinoa, 1 (15 oz) can drained and rinsed chickpeas, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
2. Step 2: Whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp dried oregano, and a pinch each of salt and black pepper in a small bowl until emulsified.
3. Step 3: Pour the dressing over the salad and toss gently to coat all ingredients. Serve chilled or at room temperature.