Made with quinoa, chickpeas, creamy avocado, and crumbly feta, this Refreshing Quinoa Chickpea Salad is a simple, cost-effective, and versatile dish. The salad comes together in just 20 minutes and allows for flexible ingredient swaps that allows you to make it exactly to your liking.
Whipping up this quinoa salad is super easy – just 10 minutes of prep and another 10 to cook. It’s perfect for those crazy days when you’re short on time but still want something that hits the spot in terms of being hearty, healthy, and fresh.
It’s all about smartly mixing simple ingredients to whip up something incredible.
Let’s get into how to make this Mediterranean-inspired quinoa chickpea salad that you’ll definitely want to keep in your rotation.
🥘 Ingredients and Substitutes
- Quinoa offers a nutty flavor and a slightly crunchy texture that’s both satisfying and nutritious. For a different base with a similar nutritional profile, bulgur wheat or couscous can be excellent substitutes, each bringing a slightly different texture and flavor to the salad.
- Chickpeas add a creamy texture and a boost of protein, fiber, and minerals, making this salad even more of a hearty meal. For those looking for an alternative, cannellini beans or navy beans offer a similar creamy texture and mild flavor that pairs well with the other ingredients.
- Avocado introduces creaminess and a buttery texture that contrasts nicely with the other components. If avocado isn’t available, ripe diced mango provides a sweet, creamy alternative that adds a tropical twist to the salad.
- Lemon in the dressing adds a fresh, tangy brightness, cutting through the richness of the avocado and feta, and enhancing the overall flavors of the salad.
- Cherry tomatoes. I used them to add juiciness and a sweet burst of flavor. Diced bell peppers, especially red or yellow ones, can be a great substitute, offering sweetness and crunch without overshadowing the other tastes.
- Feta Cheese adds a tangy, salty element that contrasts nicely with the creaminess of the avocado and the earthiness of the quinoa. For those who might prefer a different cheese or need a dairy-free option, crumbled goat cheese offers a similar tanginess with a softer texture.
👩🍳 Step-by-step Directions
Start off by cooking the quinoa with just ½ cup of water and a dash of salt, until it’s perfectly al dente. While that’s happening, whip up the dressing.
Just mix the zest from ½ a lemon with ½ tablespoon of lemon juice and a tablespoon of really good olive oil.
Quick Note: Go easy on the salt because you’ll be adding feta cheese later, and that’s salty on its own.
Now for the fun part – putting the salad together.
Slice the tomatoes into halves or quarters, depending on how big they are. Make sure the chickpeas are drained well and toss them in with the tomatoes. Cut the avocado into thin slices or cubes, whichever you prefer, to make it easy to fork up.
Once the quinoa’s done, drizzle a little olive oil over it to kick up the flavor, give it a good stir, and then add it to your mix.
Finally, crumble that feta cheese right on top with your hands.
Before you dig in, give the dressing another quick mix and pour it all over the salad.
Give everything a good toss to blend those flavors together, and there you have it—a salad that’s bursting with taste, super aromatic, and both healthy and light. Enjoy!
🍽️ Serving Suggestions
I’ve found this salad to be a powerhouse on its own, packed with all the good stuff like proteins, healthy fats, and fiber. It’s perfect for a satisfying lunch or a light dinner. Sometimes, I’ll pair it with a cold glass of white wine or some sparkling water with lemon, just to add a refreshing twist.
When it comes to grilling season, this salad is one of my go-to sides. It works wonders next to a piece of grilled chicken, salmon, or even some tofu steaks if I’m keeping it vegetarian. The smokiness from the grill and the freshness from the salad? Chef’s kiss.
If I’m on the move, I’ll tuck the salad into a whole wheat or spinach wrap. A little extra lemon dressing or a swipe of hummus makes it just perfect. It’s my hack for a quick, easy lunch that doesn’t skimp on nutrition or taste.
For a bit of a Mediterranean vibe, I’ll pair it with some warm pita and hummus. It’s like a mini feast that takes your taste buds straight to the Mediterranean without leaving your kitchen.
📋 Recipe Card:
Refreshing Quinoa Chickpea Salad with Avocado & Feta
Equipment
Ingredients
- ¼ cup Quinoa
- Salt
- ½ tablespoon Lemon Juice
- Lemon Zest from ½ lemon
- 1 tablespoon Olive Oil
- 4 oz Cherry Tomatoes
- 1 cup Chickpea caned
- 2 oz Feta
- 1 piece Avocado
Instructions
- Cook Quinoa: In a saucepan, combine quinoa with ½ cup of water and a dash of salt. Cook until al dente.¼ cup Quinoa, Salt
- Prepare Dressing: Mix zest from ½ a lemon with ½ tablespoon of lemon juice and a tablespoon of olive oil. Set aside.½ tablespoon Lemon Juice, Lemon Zest, 1 tablespoon Olive Oil
- Prep Vegetables: Slice tomatoes into halves or quarters. Drain chickpeas well.4 oz Cherry Tomatoes, 1 cup Chickpea
- Slice Avocado: Cut the avocado into thin slices or cubes.1 piece Avocado
- Combine Salad: Once quinoa is cooked and slightly cooled, drizzle with a little olive oil and mix. Add quinoa, tomatoes, and chickpeas to a large bowl.¼ cup Quinoa, 4 oz Cherry Tomatoes, 1 cup Chickpea
- Add Feta: Crumble feta cheese over the salad.2 oz Feta
- Dress Salad: Give the lemon-olive oil dressing another quick mix and pour over the salad.
- Toss & Serve: Toss everything together to blend the flavors. Serve immediately and enjoy your flavorful, aromatic salad!
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- For anyone not too familiar with quinoa, make sure to rinse it well to ditch that bitter taste. A fine mesh strainer is your best friend here. If your quinoa’s already rinsed, then you’re good to skip this part.
- Feta’s a wildcard when it comes to saltiness, so give your salad a taste before you add any extra salt. It’s a simple step that can save you from a salt overload, depending on how salty your feta is.
- Picking the right avocado is crucial. You want one that’s firm but gives a little when you press it. Too ripe, and it’ll be mushy; not ripe enough, and it’ll be too hard with not much flavor.
- If the lemon dressing’s too sharp for your liking, a teaspoon of honey or agave syrup can sweeten things up nicely. Or, if you’re after more tang, pump up the lemon juice or throw in a splash of white wine vinegar.
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