Lemon-Dill Quinoa Salad with Chickpeas and Cucumbers

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

A bright and refreshing quinoa salad tossed with chickpeas, crunchy cucumbers, and fresh dill, dressed in a tangy lemon vinaigrette—ideal for a light picnic side. This mediterranean-inspired salads (vegan, gluten free) ready in about 25 minutes pairs quinoa, rinsed, 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 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil over high heat. Add 1 cup rinsed quinoa, reduce heat 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 mixing bowl, whisk together 3 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1 minced garlic clove, 3/4 teaspoon salt, and 1/2 teaspoon black pepper to create the dressing.
  3. Step 3: Add the cooked quinoa, 1 cup drained chickpeas, 1 diced English cucumber, and 1/4 cup chopped fresh dill to the dressing. Toss gently until everything is evenly coated. Chill for at least 30 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Lemon-Dill Quinoa Salad with Chickpeas and Cucumbers take to make?

Total time is about 25 minutes (10 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 Lemon-Dill Quinoa Salad with Chickpeas and Cucumbers?

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, rinsed from drying out.

Can I substitute ingredients in Lemon-Dill Quinoa Salad with Chickpeas and Cucumbers?

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 Lemon-Dill Quinoa Salad with Chickpeas and Cucumbers 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 Lemon-Dill Quinoa Salad with Chickpeas and Cucumbers vegan?

Yes — this recipe is tagged vegan, 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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