Two-Tone Chickpea & Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant Mediterranean salad with equal parts cooked quinoa and chickpeas, dressed in a light lemon-herb vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs cooked quinoa, canned chickpeas, olive oil 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

• 1 cup cooked quinoa
• 1 cup canned chickpeas
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp finely chopped dill
• 1/4 cup thinly sliced red onion
• 1/2 cup pitted and halved kalamata olives
• 1/2 cup diced cucumber
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 cup cooked quinoa and 1 cup drained canned chickpeas. Add 1/4 cup thinly sliced red onion and 1/2 cup pitted kalamata olives, tossing gently to mix.
2. Step 2: Whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp finely chopped dill, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the quinoa-chickpea mixture and gently fold in 1/2 cup diced cucumber until evenly coated, ensuring the salad is well-mixed but the ingredients remain distinct.