Monthly Batch-Style Vegan Chickpea and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A nutritious and hearty vegan salad that combines protein-rich chickpeas and quinoa with seasonal vegetables, ideal for monthly meal prep and healthy eating. This mediterranean-inspired meal prep (vegan) ready in about 15 minutes pairs cooked quinoa, canned chickpeas, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 cups cooked quinoa
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 2 cups cooked quinoa and 1 can (15 oz) drained and rinsed chickpeas.
2. Step 2: Add 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley. Toss gently to combine all ingredients.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the salad and toss thoroughly until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld before serving or packing for meal prep.