This chickpea quinoa salad is built to keep you full — a combination of fiber-rich chickpeas, protein-packed quinoa, crunchy vegetables, and a punchy lemon dressing. It’s a meal-prep staple because it holds up beautifully in the fridge all week without turning mushy or bland.
Why You’ll Love This Recipe
- High in plant-based protein and fiber
- Comes together with mostly pantry staples
- Perfect for meal prep — no soggy greens to worry about
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bell pepper, diced
- 1/2 cup carrots, shredded
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro or parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp cumin
- Salt and pepper, to taste
How to Make Chickpea Quinoa Salad
- Cook quinoa in water according to package directions, then let cool.
- In a large bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
- Add the cooled quinoa, chickpeas, bell pepper, carrots, red onion, and herbs.
- Toss to combine, making sure everything is evenly coated in dressing.
- Divide into meal-prep containers or serve immediately.
Tips for Success
- Pat the chickpeas dry after rinsing so the dressing doesn’t get watered down.
- Swap in any crunchy vegetable you have on hand — celery and cucumber both work well.
- Add a spoonful of tahini to the dressing for a creamier, nuttier variation.
FAQ
Is this chickpea quinoa salad good for meal prep?
Yes, it’s one of the best options for meal prep since neither the quinoa nor the chickpeas get soggy, and it stays fresh in the fridge for up to 5 days.
Can I serve this salad warm?
While it’s typically served chilled or at room temperature, you can serve it warm right after cooking the quinoa if you prefer a cozier dish.
Keep a batch of this in the fridge and you’ll never be stuck without a filling, no-reheat lunch option again.
