Vegan Chickpea Quinoa Salad

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

A refreshing, protein-packed quinoa salad with chickpeas and fresh vegetables, dressed in a zesty lemon vinaigrette. This mediterranean-inspired vegan (vegan salad) ready in about 25 minutes pairs (uncooked) quinoa, water, drained and rinsed canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1/2 cup quinoa under cold water. In a small saucepan, combine quinoa with 1 cup water and bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let cool.
  2. Step 2: In a large bowl, combine the cooled quinoa with 1/2 cup drained chickpeas, 1/2 diced cucumber, 1/2 cup halved cherry tomatoes, 2 tbsp finely chopped red onion, and 2 tbsp chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the salad and toss gently to combine all ingredients evenly. Serve chilled or at room temperature.

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Frequently asked questions

How long does Vegan Chickpea Quinoa Salad 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 Vegan Chickpea Quinoa Salad?

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 (uncooked) quinoa from drying out.

Can I substitute ingredients in Vegan Chickpea Quinoa Salad?

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 Vegan Chickpea Quinoa Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vegan Chickpea Quinoa Salad vegan salad?

Yes — this recipe is tagged vegan salad based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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