No-Cook Citrus-Mint Quinoa Salad with Chickpeas

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A refreshing, no-cook salad blending fluffy quinoa with zesty citrus and fresh mint, perfect for a quick, healthy meal or side. This Mediterranean-inspired salad recipe (vegetarian), ready in about 10 minutes, pairs cooked quinoa, canned chickpeas, orange segments 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.

Ingredients

• 2 cups, cooled cooked quinoa
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 cup, peeled and chopped orange segments
• 1/4 cup, chopped fresh mint leaves
• 3, thinly sliced green onions
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 2 cups cooled cooked quinoa and 1 can drained and rinsed chickpeas, stirring gently.
2. Step 2: Add 1 cup peeled and chopped orange segments, 1/4 cup chopped fresh mint leaves, and 3 thinly sliced green onions to the bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing is emulsified.
4. Step 4: Pour the dressing over the quinoa mixture and toss gently until all ingredients are evenly coated.
5. Step 5: Chill the salad for at least 15 minutes before serving to allow flavors to meld.