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★★★★ 4 from 1 Reviews

Mediterranean Quinoa Chickpea Salad

35 min
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free
Avatar by: Lindsay Grimes
July 9, 2019 (Updated: August 20, 2021)
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Mediterranean Quinoa Salad
Quinoa Chickpea Salad is perfect for summer! It’s loaded with chickpeas, cucumber, fresh herbs, and has a deliciously creamy avocado dressing!

This summer I’ve been craving light salads loaded with veggies. I thought it would be the perfect time to make a loaded quinoa salad that can be served warm, straight from the stove, or chilled hours before in the fridge. It works both ways, people. 

So I love me some quinoa based dishes, but I do want to note that Jaryd can’t eat it. He’ll have it as a side but if he has a meal that’s solely based on quinoa, it’ll spike his sugar. So I just wanted to note that because it’s something to keep in mind! 

This is the kind of salad that is amazing on it’s own, but also great with some grilled chicken or protein on top. Ready for this idea? If you have leftovers, try them in an omelette. YOU GUYS!! It’s so good!! So let’s make this Mediterranean Quinoa Salad!

Mediterranean Quinoa Salad

Ingredients for quinoa chickpea salad

  • quinoa
  • vegetable broth
  • garlic
  • chickpeas
  • grape tomatoes
  • red pepper
  • cucumber
  • fresh basil
  • fresh mint
  • pine nuts

How to make this quinoa chickpea salad

Rinse the quinoa in a mesh strainer. Place the quinoa, veggie broth, and minced garlic in a medium saucepot. Bring to a boil. Then, turn down the heat to a simmer and cover for 10 – 15 minutes until all the broth is absorbed and quinoa is fluffy. 

Place the quinoa in a large bowl along with the rinsed chickpeas, sliced cucumber, chopped pepper, sliced tomatoes, basil, and mint. Squeeze the lemon juice into the bowl. 

Place the avocado, cilantro, avocado oil, garlic, water, lime juice, and sea salt in your food processor. Process until it’s nice and combined, about 10 seconds. Use a rubber spatula to scrape down the sides and process again until it’s combined.

Place the pine nuts in a small pan over medium-low heat for about 3 – 5 minutes. Shake the pan every 30 seconds to toast your pine nuts. Drizzle the avocado sauce on top of the quinoa salad and toss. Sprinkle with toasted pine nuts. 

Mediterranean Quinoa Salad

More light and easy salads to try:

  • Watermelon Feta Salad
  • Asparagus Pasta Salad
  • Crunchy Kale Avocado Salad + Ginger Carrot Dressing
  • Lemon + Avocado Kale Salad
  • Broccoli Chickpea Salad + Peanut Dressing

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free

Mediterranean Quinoa Chickpea Salad

Quinoa Chickpea Salad is perfect for summer! It’s loaded with chickpeas, cucumber, fresh herbs, and has a deliciously creamy avocado dressing!

AvatarRecipe by:Lindsay Grimes
★★★★ 4 from 1 reviews
Prep: 15 minCook: 20 minTotal: 35 min
Print recipe Rate recipe Pin Save recipe
Servings: 8 1x

Ingredients

Salad:

  • 1 cup white quinoa
  • 2 cups vegetable broth
  • 3 cloves garlic, minced
  • 15 oz. chickpeas, drained and rinsed
  • 1 cup grape tomatoes, sliced in half
  • 1 cup chopped red pepper
  • 1/2 cup cucumber, cut in rounds and then fourths
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/3 cup pine nuts, toasted

Dressing:

  • 1 avocado
  • handful cilantro (about 1/2 cup)
  • 1/4 cup avocado oil
  • 3 garlic cloves
  • 1/3 cup water (plus more if needed to thin it out)
  • 1 lime, juiced
  • 1/4 teaspoon sea salt

Instructions

  1. Rinse the quinoa in a mesh strainer.
  2. Place the quinoa, veggie broth, and minced garlic in a medium saucepot.
  3. Bring to a boil.
  4. Then, turn down the heat to a simmer and cover for 10 – 15 minutes until all the broth is absorbed and quinoa is fluffy.
  5. Place the quinoa in a large bowl along with the rinsed chickpeas, sliced cucumber, chopped pepper, sliced tomatoes, basil, and mint.
  6. Squeeze the lemon juice into the bowl over the quinoa salad.
  7. Place the pine nuts in a small pan over medium-low heat for about 3 – 5 minutes.
  8. Shake the pan every 30 seconds to toast your pine nuts.
  9. Transfer to a small bowl and set aside.
  10. Place the avocado, cilantro, avocado oil, garlic, water, lime juice, and sea salt in your food processor.
  11. Process until it’s combined, about 10 seconds.
  12. Use a rubber spatula to scrape down the sides and process again until it’s combined.
  13. Drizzle the avocado sauce on top of the quinoa salad and toss.
  14. Sprinkle with toasted pine nuts.
  15. Serve warm or chilled.

Nutrition Info:

  • Serving Size: 1/8
  • Calories: 390
  • Sugar: 7.8g
  • Sodium: 267mg
  • Fat: 19.6g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 12.4g
  • Protein: 14.1g
  • Cholesterol: 0mg
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  1. AvatarLauren Tyler says

    Posted on 7/22/20 at 7:41 am

    I just stumbled upon this recipe and am super excited to make this tonight 🙂 Just wanted to let you know that step 5, i think you meant to say “add the rinsed chickpeas” 😉 but thanks for all of your amazing recipes you are amazing!

    ★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/5/20 at 11:14 am

      Eep! I’ll change that now! I’m so happy you enjoyed it!! xo

      Reply
  2. AvatarErin H says

    Posted on 8/8/21 at 2:12 pm

    This looks so yummy! Making it today. What do you suggest if we want to keep it for a few sales during the week? Think we need to keep all ingredients separate?

    Thank you!

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/17/21 at 8:52 pm

      You could probably prep the salads and combine everything and then just keep the dressing separate to toss day-of 🙂 Hope you love them!! xo

      Reply

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Lindsay

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I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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