Go Back
Quinoa chickpea salad with avocado, cherry tomatoes, spinach, and lemon vinaigrette in a bowl – fresh and healthy meal prep recipe
Print Recipe

Quinoa Chickpea Salad

Quinoa chickpea salad with avocado, spinach, and lemon vinaigrette. A fresh, protein-packed salad perfect for meal prep, potlucks, or a light meal.
Prep Time10 minutes
Cook Time18 minutes
Resting Time1 hour 10 minutes
Total Time1 hour 38 minutes
Keyword: easy quinoa chickpea salad, quinoa chickpea salad, Quinoa recipes, quinoa salad recipes, quinoa with chickpeas salad, summer salad recipes
Servings: 4 people

Equipment

  • Fine-mesh sieve (for rinsing quinoa)
  • Medium saucepan with lid
  • Skillet
  • Cutting board & sharp knife
  • Mixing bowls
  • Whisk or small jar with lid (for vinaigrette)
  • Fork (to fluff quinoa)

Ingredients

  • 1 cup Quinoa 170 g uncooked
  • 2 cups water 480 ml
  • 1 cup chickpeas 400 g can; about 240 g drained & rinsed
  • 150 g cherry tomatoes halved
  • 1 small red onion about 100 g, finely diced
  • 1 avocado medium or (about 150 g, peeled, pitted & diced)
  • 1 cup baby spinach 30 g, roughly chopped
  • 1 tsp ground cumin 2.5 g
  • 1 tsp paprika 2.5 g
  • ½ tsp chilli powder 1 g optional / adjust to taste)
  • 1 tbsp olive oil 15 ml + extra for drizzling if desired
  • ¾ tsp sea salt ¾–1 tsp, adjust to taste
  • ⅛ tsp black pepper freshly ground, to taste
  • 2 tbsp coriander Optional, to garnish

To make Vinaigrette

  • 3 tsp Fresh lemon juice 45 ml, fresh
  • 1 tbsp Honey 15ml or Maple syrup
  • 1 clove Garlic crushed or finely minced
  • Black pepper to taste
  • 1 tbsp Olive oil Optional fat: 15ml olive oil — adds body to the dressing
  • ½ tsp Salt optional, add toward end of cooking

Instructions

Cook the quinoa (15–18 minutes)

  • Rinse quinoa under cold water in a fine-mesh sieve until the water runs clear.
  • In a medium saucepan, combine the rinsed quinoa with water and a pinch of salt. Bring to a boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 12–15 minutes, until the water is absorbed and the grains look translucent with a tiny white ring.
  • Remove from the heat, keep covered, and let the quinoa rest for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.

Season & crisp the chickpeas (5–7 minutes)

  • While the quinoa cooks, heat olive oil in a skillet over medium heat. Add drained, rinsed chickpeas and cook, stirring occasionally, for 3–5 minutes until warmed through and lightly golden.
  • Sprinkle with cumin, paprika, chili powder, and salt. Toss and cook for another 1–2 minutes to toast the spices and coat the beans.
  • Remove from heat and let cool for a few minutes.

Prep the veg & avocado (5 minutes)

  • Halve the cherry tomatoes. Dice the red onion and avocado. Roughly chop the spinach. Add the tomatoes, onion, spinach, and avocado to the bowl with the fluffed quinoa.

Make the dressing (1–2 minutes)

  • In a small bowl or jar, whisk together lemon juice, maple syrup, garlic, black pepper, chili flakes, and a pinch of salt. For a creamier finish, whisk in olive oil (optional).

Assemble the salad (2 minutes)

  • Add the spiced chickpeas to the quinoa and vegetables. Pour the vinaigrette over the salad and gently toss to combine, taking care not to mash the avocado.
  • Taste and adjust seasoning — add more salt, lemon, or pepper if needed. Garnish with parsley or coriander if using.

Rest & serve

  • Let the salad sit for 10–15 minutes at room temperature so the flavors meld, or chill for 30 minutes if you prefer it cold. Serve and enjoy.

Notes

  • Make it vegan: Use maple syrup instead of honey and skip optional olive oil in the dressing for a lighter touch.
  • Meal prep: This salad keeps well in an airtight container for 3–4 days — great for lunches or picnics.
  • Customise it: Swap spinach for cooked kale, add kalamata olives and or crumbed feta cheese and fold in extra herbs like dill or coriander.
  • Serving tip: Works well as a main dish salad, side dish, or layered in a mason jar for on-the-go meals.