Looking for a high-protein, meal-prep-friendly lunch? This Quinoa Salad with Chickpeas and Veggies is a refreshing and filling option that’s easy to customize. Cooked quinoa, protein-packed chickpeas, and a medley of fresh veggies come together in a tangy vinaigrette for a healthy lunch you can enjoy all week.


🥗 Dietary Notes: Vegan, gluten-free, and nutrient-packed.

Why You’ll Love This Recipe

  • Perfect for meal prep—stays fresh for days.
  • Packed with plant-based protein and fiber.
  • Easy to customize with your favorite veggies.
  • Quick to make and great for on-the-go lunches.

Background Information

Quinoa salads are a staple for healthy eating, thanks to their versatility and nutritional benefits. This version combines fluffy quinoa with chickpeas for protein and colorful veggies for a vibrant, crunchy texture. Tossed in a light vinaigrette, it’s a lunch option that’s as delicious as it is wholesome.

Cooking Tips

  • Cook quinoa in vegetable broth instead of water for extra flavor.
  • Let the quinoa cool completely before mixing to prevent soggy veggies.
  • Chop veggies into small, uniform pieces for a consistent texture.

Fun Additions or Variations

  • Add crumbled feta cheese for a Mediterranean twist.
  • Toss in dried cranberries or raisins for a touch of sweetness.
  • Sprinkle with sunflower seeds or pumpkin seeds for extra crunch.
Quinoa Salad with Chickpeas and Veggies

Quinoa Salad with Chickpeas and Veggies

A high-protein quinoa salad with chickpeas, fresh veggies, and a tangy vinaigrette—perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Salad
Cuisine Mediterranean, Vegan
Servings 4 servings

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Whisk or jar for dressing

Ingredients
  

  • 1 cup quinoa (rinsed)
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas (rinsed and drained)
  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (diced)
  • 1 bell pepper diced, any color
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley or cilantro chopped

For the Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

  • Cook the Quinoa:
    – Rinse the quinoa under cold water.
    – In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil.
    – Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
  • Prepare the Veggies:
    In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
  • Make the Vinaigrette:
    In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
  • Combine and Toss:
    Add the cooled quinoa to the veggie mixture. Pour the vinaigrette over the salad and toss until evenly coated.
  • Serve or Store:
    Serve immediately or divide into lunch containers for meal prep. Store in the fridge for up to 4 days.

Notes

  • For extra flavor, let the salad sit in the fridge for an hour before serving to allow the flavors to meld.
  • Add avocado slices just before serving for added creaminess.
 

Related Recipes

  • Mediterranean Lentil Salad
  • Southwest Black Bean Quinoa Bowl
  • Roasted Veggie Couscous Salad
Keyword quinoa salad with chickpeas, meal prep salad, high-protein lunch