Citrus-Scented Chickpea and Quinoa Salad with Herb Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and protein-packed salad combining fluffy quinoa, tender chickpeas, and a bright citrus-herb dressing perfect for a light lunch or side. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 30 minutes pairs quinoa, water, canned chickpeas, drained and rinsed 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 320 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa and 2 cups water, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. Step 2: In a large bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, juice and zest of 1 orange, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and fragrant.
  3. Step 3: Add the cooked quinoa, 1 can (15 oz) drained and rinsed chickpeas, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 2 cups baby spinach leaves to the bowl. Toss gently until all ingredients are coated with the citrus herb vinaigrette.
  4. Step 4: Adjust seasoning with additional salt or pepper if needed and serve chilled or at room temperature.

Frequently asked questions

How long does Citrus-Scented Chickpea and Quinoa Salad with Herb Vinaigrette take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Scented Chickpea and Quinoa Salad with Herb Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Citrus-Scented Chickpea and Quinoa Salad with Herb Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Scented Chickpea and Quinoa Salad with Herb Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Citrus-Scented Chickpea and Quinoa Salad with Herb Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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