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A salad plate with cold quinoa chickpea salad topped with cucumber, onion, and feta with a fork and a bowl of fresh chopped parsley on the side.
5 from 2 votes

Quinoa Chickpea Salad

This quinoa chickpea salad is tossed in a lemon mustard dressing and topped with sweet dates and tangy feta. This is a delicious gluten-free salad recipe that you can serve for lunch or dinner! Serve as a naturally vegetarian salad and or top with your favorite protein.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 1 cup uncooked quinoa - rinsed (180g)
  • 2 cups vegetable broth or water - 16 oz, 475mL
  • 15 oz canned chickpeas - drained and rinsed (440g)
  • 3/4 cup red onion - diced (100 grams, from 1/2 large red onion)
  • 1/2 cup dates - pitted and chopped (75 grams, about 4 medjool dates)
  • 1 cup feta - crumbled (120 grams, 4 ounces)
  • 1 cup sliced cucumbers - from 1/2 english cucumber (125 grams)
  • 1/4 cup chopped fresh parsley - measured after chopping, 10g
  • 2 tablespoons extra-virgin olive oil - 27g
  • 2 tablespoons fresh lemon juice - 30g
  • 1 tablespoon dijon mustard - 15g
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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Instructions

  • Add quinoa and vegetable broth to a medium saucepan over medium high heat. Bring to a boil.
  • Once boiling, turn the temperature to low and cover with a lid. Let the quinoa simmer for 15-20 minutes, until the quinoa has soaked up all the broth.
  • Remove the quinoa from the heat and fluff with a fork. Let cool completely.
  • Add the cooked quinoa to a large bowl with the canned chickpeas, diced red onion, diced dates, crumbled feta, and fresh parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt and black pepper.
  • Pour the olive oil dressing over the quinoa and toss until coated. Serve warm, room temperature or chilled in the refrigerator.

Notes

  • If you have celiac disease or are on a gluten-free diet, be sure to double check all of your ingredients to make sure they are gluten-free. Manufacturing practices change from time-to-time. 
  • This recipe can easily be made dairy-free and vegan by omitting the crumbled feta cheese. The rest of the recipe is dairy-free and vegan as written.
  • Store leftovers in the refrigerator for 3-4 days. 
  • Make sure you pit the dates before dicing them up.

Nutrition

Calories: 245kcal | Carbohydrates: 32g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 911mg | Potassium: 328mg | Fiber: 5g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 2mg
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