This Quinoa Chickpea Salad is what I make on a Sunday when I see a hard week coming. It is perfect for powering through days when you don’t have time to stop for lunch. It lasts most of the week, and is just as good late in the week as it is early.
Quinoa and chickpeas make a sturdy filling salad that holds up all week. If you are making it for meal prep, you'll and to pay attention to how I cook the quinoa. It really does make a difference. Plus I'll teach you a trick with the dressing that keeps it from ever tasting tired.
But the real reason to make this chickpea quinoa salad is that it's as delicious as a it is satisfying.
Cooking the Quinoa
Start by rinsing. Quinoa has a natural coating called saponin. It is bitter, hard on the stomach, and can ruin any quinoa dish. Rinsing is simple. Just run it under cold water in a fine mesh strainer until the water runs clear.
Tip the rinsed quinoa into a dry saucepan over medium-high heat and stir it for 2 to 3 minutes. Toasting adds a nuttiness that you will notice.
Reach for broth here. Cooking the quinoa in broth seasons the grain from the inside, so it tastes like something all on its own before a drop of dressing touches it. Cook 20 to 25 minutes, until the liquid is absorbed.
Then let it rest. Move it off the heat, fluff with a fork, and let it rest with the lid on for 5 minutes.
After the 5-minute rest, spread the quinoa out on a baking sheet to cool. This lets the steam escape instead of softening the grains in the pot. Cool quinoa keeps its shape when you dress it, whereas warm quinoa soaks the dressing up and turns heavy. This is the single best thing you can do for the texture of any quinoa salad.
If you want to try different cooking methods, give my Instant Pot Quinoa and Rice Cooker Quinoa a try.
The Chickpea Upgrade (Optional)
Drain and rinse them, then roll them around on a clean towel to dry. While they're still at room temperature, toss them with a pinch of salt and a little olive oil. This wakes them up and gives them more flavor. Canned chickpeas are perfect for this, so there's no need to cook dried.
My One Trick: Hold Back Part of the Dressing
Here is what I do when I make this, because it makes the salad taste just as fresh on day four as it does on day one.
When you mix everything up, hold back about ¼ cup of the dressing instead of using it all. Toss the salad with the rest and refrigerate. Then, on the day you actually eat it, toss in a little of the reserved ¼ cup.
This keeps the salad from tasting dry after sitting in the fridge for a few days. The splash of dressing is enough to wake the whole bowl up.
Mix It Up
- Want more crunch? Add diced bell pepper or English cucumber.
- Craving texture? Reach for nuts. Pecans, pistachios, and almonds are all great options. Toast whichever you use in a dry pan for a few minutes first.
- Want a little heat and tang? I love adding pepperoncini.
Quinoa Chickpea Salad
Ingredients
Dressing
Salad
- 1 ½ cups chickpeas drained and rinsed
- 1 small red onion diced
- 1 cup cherry tomatoes halved
- ½ cup pitted Kalamata olives
- ½ cup crumbled feta
- fresh parsley or fresh dill for garnish
Instructions
Cook the Quinoa
- Rinse your quinoa in a fine metal strainer until the water runs clear. Place in a saucepan over medium-high heat and toast for 2 to 3 minutes, stirring occasionally. Add the broth, salt and oregano and bring to a simmer.
- Turn the heat to low, and cover. Cook for 20 to 25 minutes, until the liquid is absorbed.
- Fluff, and let sit covered for another 5 minutes, and then spread the quinoa on a baking sheet and let cool.
Make the Dressing
- While the quinoa is cooking, make the dressing by combining the olive oil, lemon juice, red wine vinegar, sugar, garlic, oregano, salt and pepper in a blender. Process until smooth.
Salad
- Place the cooled quinoa, chickpeas, red onion, cherry tomatoes, and olives in a large bowl. Toss with ½ cup of dressing. Refrigerate for at least an hour.
- When ready to serve, toss with the remaining dressing and feta cheese.
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