Cold Quinoa and Chickpea Salad with Lemon-Tahini Dressing

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

A refreshing cold salad combining nutty quinoa, tender chickpeas, and crisp veggies tossed in a tangy lemon-tahini dressing. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 30 minutes, pairs quinoa, water, canned chickpeas 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.

Prep: 15 min Cook: 15 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 and combine with 2 cups water in a medium saucepan. 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 cool completely.
  2. Step 2: In a large bowl, combine the cooled quinoa, 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 finely chopped small red onion, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini paste, 2 tbsp lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 3/4 tsp salt, and 1/4 tsp black pepper. Add 2 to 3 tbsp water gradually until dressing reaches a smooth, pourable consistency.
  4. Step 4: Pour the dressing over the salad and toss gently to combine. Chill for at least 30 minutes before serving for flavors to meld.

Frequently asked questions

How long does Cold Quinoa and Chickpea Salad with Lemon-Tahini Dressing take to make?

Total time is about 30 minutes (15 min prep + 15 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 Cold Quinoa and Chickpea Salad with Lemon-Tahini Dressing?

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 Cold Quinoa and Chickpea Salad with Lemon-Tahini Dressing?

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 Cold Quinoa and Chickpea Salad with Lemon-Tahini Dressing 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 Cold Quinoa and Chickpea Salad with Lemon-Tahini Dressing 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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