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

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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.

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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