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Vegan chickpea salad with quinoa and avocado in a wide white serving bowl.
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5 from 7 votes

Quinoa and Chickpea Salad

This quinoa and chickpea salad with avocado is high in protein, low in fat, and flavored with a simple lime dressing. Perfect for any time of year when you need to fuel up on nutrient-dense foods. Serve it as a side dish or a light lunch or dinner!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salad
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10
Calories: 206kcal
Author: Alison Corey

Equipment

Ingredients

For Quinoa

  • 1 cup quinoa rinsed
  • 1 ½ cups water

For the Salad

  • 1 medium beefsteak tomato deseeded
  • 1 red pepper diced
  • 1 English Cucumber diced
  • ½ cup red onion diced
  • 15 ounce can of chickpeas drained and rinsed
  • 1 avocado diced
  • ½ cup cilantro roughly chopped

Lime Dressing

  • 1 lime juiced and zested
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • 2 teaspoon chili powder
  • ½ teaspoon garlic powder

Instructions

  • Rinse the quinoa over running water until the water runs clear. Add the quinoa to a medium saucepan with water. Bring to a boil. Reduce the heat. Cover and simmer for 15 minutes. Remove the pot from the heat, but keep it covered for 10 minutes. Fluff with a fork and allow to cool.
  • While the quinoa is cooking, dice the red onion, tomato, red pepper, avocado, and English cucumber. Roughly chop the cilantro. Drain and rinse the can of chickpeas.
  • Add the quinoa to a large bowl when it is cooked and cooled. Add the chickpeas, cucumber, tomatoes, red pepper, and red onion. Toss to combine.
  • Add the cilantro and diced avocado. Gently toss.
  • Juice and zest one lime in a medium bowl. Add olive oil, chili powder, garlic powder, and salt. Whisk together until combined.
  • Pour the dressing over the salad. Toss together and serve!

Video

Notes

Tips for Making Quinoa and Chickpea Salad
    • Allow the quinoa to cool to room temperature before adding the rest of the ingredients.
    • Chop all the veggies relatively the same size for uniform bites.
    • Add more veggies or substitute for different vegetables. Consider adding zucchini instead of cucumber or yellow squash instead of red pepper. Use what you have in your fridge or what is currently in season.
    • Keep it in the fridge for up to 3 days.
    • Make it up to one day in advance.
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Nutrition

Calories: 206kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 133mg | Potassium: 448mg | Fiber: 7g | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 2mg