Favorite Quinoa Salad

Name: Mediterranean Quinoa Salad with Chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup uncooked quinoa, rinsed in a fine-mesh colander; 2 cups water; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas; 1 medium cucumber, seeded and chopped; 1 medium red bell pepper, chopped; ¾ cup chopped red onion (from 1 small red onion); 1 cup finely chopped flat-leaf parsley (from 1 large bunch); ¼ cup olive oil; ¼ cup lemon juice (from 2 to 3 lemons); 1 tablespoon red wine vinegar; 2 cloves garlic, pressed or minced; ½ teaspoon fine sea salt; Freshly ground black pepper, to taste

This Mediterranean quinoa salad combines protein-rich quinoa and chickpeas with fresh vegetables and a bright lemon vinaigrette. It's naturally vegan and gluten-free, making it an adaptable side or light main course.

🌍Mediterranean 🥗Vegan 🥗Gluten-Free 🏷️Quinoa salad

Total

40 min

Servings

8

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion (from 1 small red onion)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste

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Instructions

1
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
2
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
3
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
4
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
5
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

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Tips & Notes

Pro tips

Cool cooked quinoa completely before mixing with dressing to prevent wilting vegetables and preserve texture.
Seed the cucumber halves lengthwise and scoop out the watery center to prevent the salad from becoming soggy.
Make the salad 2–4 hours ahead so vegetables release liquid and flavors meld, then stir and taste before serving—you may need to add more lemon juice or olive oil.
Finely chop the red onion and let it sit in the lemon juice for 5 minutes before mixing to soften its bite.

Substitutions

Red bell pepper → yellow or orange bell pepper (same sweetness, milder flavor)
Flat-leaf parsley → cilantro or dill (use same amount; both complement lemon and chickpeas)
Red wine vinegar → sherry vinegar or white wine vinegar (1:1 ratio, slightly different acidity)
Chickpeas → white beans or lentils (texture and flavor will shift slightly but remain hearty)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days. The salad does not require reheating and tastes best served chilled or at room temperature.

Equipment

fine-mesh colander · medium saucepan

Common Questions

Can I make this quinoa salad ahead of time?

Yes, prepare it up to 2 days ahead and store in an airtight container in the refrigerator. The flavors deepen as it sits. Stir before serving and adjust lemon juice or olive oil if it has dried out.

What's the best way to cook quinoa for salad?

Rinse quinoa in a fine-mesh colander, then bring 2 cups water to a boil for 1 cup quinoa. Simmer covered for 15 minutes until water is absorbed, then fluff with a fork. Cool completely before mixing into the salad.

Can I use canned chickpeas instead of dried?

Yes—rinse and drain canned chickpeas well to remove excess sodium. One 15-ounce can equals about 1½ cups cooked chickpeas.

Is this recipe vegan?

Yes, all ingredients are plant-based. The olive oil replaces any animal-based dressing, and chickpeas provide plant protein.

How should I chop the parsley for this salad?

Use flat-leaf (Italian) parsley and chop finely—aim for about 1 cup. Finely chopped parsley distributes evenly throughout and won't overpower the other ingredients.