No-Cook Citrus-Mint Quinoa Salad with Chickpeas
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 salads (vegetarian) ready in about 10 minutes pairs cooled cooked quinoa, peeled and chopped orange segments, chopped fresh mint leaves 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
- Step 1: In a large mixing bowl, combine 2 cups cooled cooked quinoa and 1 can drained and rinsed chickpeas, stirring gently.
- 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.
- 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.
- Step 4: Pour the dressing over the quinoa mixture and toss gently until all ingredients are evenly coated.
- Step 5: Chill the salad for at least 15 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Cook Citrus-Mint Quinoa Salad with Chickpeas take to make?
Total time is about 10 minutes (10 min prep + 0 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 No-Cook Citrus-Mint Quinoa Salad with Chickpeas?
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 cooled cooked quinoa from drying out.
Can I substitute ingredients in No-Cook Citrus-Mint Quinoa Salad with Chickpeas?
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 No-Cook Citrus-Mint Quinoa Salad with Chickpeas 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 No-Cook Citrus-Mint Quinoa Salad with Chickpeas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
