Quinoa Chickpea Salad Recipe
This Quinoa Chickpea Salad is made with chickpeas, cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!
How to Make the Best Quinoa Chickpea Salad
This Quinoa Chickpea Salad is the perfect make-ahead meal for busy weekdays or a refreshing addition to any summer gathering. Packed with protein from both quinoa and chickpeas, it’s a satisfying vegetarian dish that keeps you energized throughout the day. The combination of fresh vegetables, herbs, and tangy preserved lemon dressing creates a symphony of Mediterranean and Middle Eastern flavors.
What sets this salad apart is the preserved lemon dressing—it adds a unique, bright flavor that regular lemon juice just can’t replicate. The briny, intensely citrusy notes of preserved lemons pair beautifully with the earthy quinoa and creamy chickpeas. If you’ve never tried preserved lemons before, this recipe is the perfect introduction.
The best part? This salad actually tastes better after sitting in the fridge for a few hours, allowing all the flavors to meld together. Make it on Sunday for easy lunches all week, or bring it to your next potluck—it’s always a crowd-pleaser.
Quinoa Chickpea Salad
This Quinoa Chickpea Salad is made with chickpeas, cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!
Ingredients
Preserved Lemon Dressing
Salad
Instructions
Prepare the Quinoa
- Place quinoa, water and a pinch of salt in a medium pot. Bring to a boil, cover, and simmer on low for 12-15 minutes until all the water is absorbed.
- Uncover, fluff with a fork, and cool slightly.
Make the Dressing
- In a small bowl, whisk together the preserved lemons, olive oil, lemon juice, minced garlic, salt, pepper, and sumac if using.
- The dressing can be made up to 3 days ahead and stored in a jar in the fridge.
Assemble the Salad
- Prep all the veggies. If sensitive to onions, dice them and soak in cold salted water while you chop the rest.
- Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill, and parsley in a large bowl.
- Add the cooled quinoa and the dressing, then toss everything together.
- Taste and adjust salt and lemon to your liking.
Notes
- If you don't have preserved lemons, substitute with 2 tablespoons of lemon zest mixed with 1 teaspoon of salt.
- If making ahead, taste once more right before serving as the quinoa and chickpeas tend to absorb the salt and lemon over time.
- Optional additions include avocado, feta cheese, or radishes for extra flavor and texture.
