Name: Quinoa Chickpea Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper

So, About This Salad—And Why I Can’t Stop Making It

You ever have those days when dinner needs to be healthy, but you also want it to kinda make itself? That’s pretty much how this Quinoa Chickpea Salad became one of my kitchen regulars. First time I made it, I totally overcooked the quinoa (looked like porridge—my cat wouldn’t even touch it). But I fiddled with it a bit, and now, every time I make it, my partner hovers nearby, hoping for leftovers (spoiler: there never are). I even took it to a picnic once, and—no exaggeration—someone asked if I got it from a fancy deli. Ha! Little did they know about the mountain of dishes in my sink at home.

Why You Might Love This (If You’re Anything Like Me)

I make this when—honestly—I’ve got half a brain and not much time, or when I need something that tastes like sunshine in a bowl. My family goes a bit mad for it, especially on hot days when even thinking about turning on the oven sounds like a punishment. It’s also my go-to for lunchboxes, especially since it’s plant-based and kind of a crowd-pleaser (I mean, unless you hate chickpeas, in which case, sorry!). I used to dread salads because they felt boring, but this is, actually, something I look forward to eating—especially the next day, when everything’s had time to get happy together. (And if you’re one of those people who stress about protein, this will make you feel very smug.)

Here’s What You’ll Need (And What You Can Swap)

1 cup quinoa (white, red, tricolor—honestly, whatever’s in your cupboard. My aunt swears by red, but she’s fancy like that.)
1 can (400g) chickpeas, drained and rinsed (Or cook them from scratch if you’re feeling virtuous, but I rarely do)
1 big handful cherry tomatoes, halved (I sometimes use regular tomatoes, chopped up, when cherry tomatoes are pricey)
1 small cucumber, diced (No cucumber? Bell pepper works, or skip it—I have, more than once.)
1/4 small red onion, finely chopped (Or use green onions/scallions—it’s less sharp. Or skip if onions aren’t your thing.)
1/4 cup fresh parsley, chopped (Cilantro works, or honestly, I once threw in fresh mint. Kind of weird, but in a good way.)
Juice of 1 lemon (Or a generous splash of bottled lemon juice. Not the same, but it does the job.)
2 tbsp olive oil (Extra virgin if you’ve got it, but I’ve used canola in a pinch. No one noticed.)
Salt and black pepper, to taste (Sometimes I go heavy on the pepper, but that’s just me.)
Optional: feta cheese, avocado, toasted nuts, or a bit of chili flake for a kick

How I Usually Throw This Together (With a Few Side Notes)

First up, rinse the quinoa really well. Seriously, don’t skip this or it’ll taste weirdly soapy. I used to think this was pointless, but trust me, it matters.
Cook the quinoa: 1 cup quinoa to 2 cups water, bring it to a boil, then simmer (lid on) for about 15 minutes or until it looks fluffy. Don’t worry if it seems a bit wet—just leave it uncovered to steam off. This is when I usually start chopping everything else.
While that’s happening, chuck your chickpeas, tomatoes, cucumber, onion, and parsley into a big bowl. No need to be precious about measurements.
Once the quinoa is cooked, fluff it with a fork (looks more appetizing that way), let it cool for at least 5 minutes. Or, if you’re impatient like me, just fan it with a plate and hope for the best.
Toss everything together in the bowl. Drizzle over olive oil and lemon juice, plenty of salt and pepper, then give it all a good stir. This is where I sneak a taste and almost always end up adding more lemon.
If you’re feeling fancy—or just hungry—add in crumbled feta, sliced avocado, or toasted nuts. Once, I added walnuts and honestly, it was a bit much; pecans are better.
Let it sit for 10 minutes before eating, if you can wait. I rarely do.

Notes (The Stuff I Learned the Hard Way)

If you forget to cool the quinoa before mixing, the salad turns a bit soggy—but it’s still totally edible!
Red onions can be a bit fierce; soaking them in water for a couple of minutes mellows them out (which I, of course, only remember half the time).
One time I doubled the lemon juice by accident, but honestly, no one noticed.

Variations I’ve Tried (Plus One That Bombed)

Added diced roasted sweet potato once—delicious, but made it less a salad and more a meal.
Mixed in a spoonful of harissa for a spicy kick, and that was a hit with the spice fans at my table.
Used canned black beans instead of chickpeas—not bad, but I missed the texture.
Tried tossing in raisins after seeing it online; on second thought, not my jam (but maybe it’s yours?).

Equipment: Do You Really Need Anything Fancy?

I always use a big mixing bowl, a small saucepan for the quinoa, and a sharp knife. No salad spinner? No worries—just pat the herbs dry with a teatowel. Forgot a citrus juicer? Squeeze the lemon over your hand to catch the seeds. I mean, who’s got time for all those gadgets anyway?

Storing Leftovers (If You Even Have Any)

This keeps in the fridge for up to 3 days in a sealed container. But—real talk—it barely lasts 24 hours in my house. The flavors do get better overnight, if you can resist. I’ve found it actually tastes better the next day, but maybe that’s just me.

Serving Ideas (Or, How We Do It in My Family)

I love it just as is for lunch, but sometimes we scoop it up with pita chips or pile it on top of baby spinach for dinner. My cousin insists on adding a swirl of Greek yogurt, which is pretty tasty. In summer, we have it alongside grilled chicken or halloumi at family cookouts—British barbecue style (which basically means, it might rain halfway through).

Pro Tips—Aka, What Not to Do

I once tried rushing the quinoa by cranking the heat. Ended up with burnt bits on the bottom and crunchy centers—don’t do this, it’s not worth the 5 minutes saved.
If you skimp on salt, the salad tastes a bit flat. Actually, I find it works better if you season a little as you go.

FAQ (Actual Questions From Friends and Family)

Can I make this ahead?
Yep, and it’s actually better if you do. Just don’t add avocado until serving or it goes a bit brown, which is not a vibe.
Is it gluten free?
Quinoa is naturally gluten free—yay! Just check your chickpeas if you’re using canned, as some weird brands add flour (why?!).
What if I don’t like parsley?
No worries—try cilantro, or just skip herbs. It won’t be quite as fresh, but it’ll do the job.
Can I freeze it?
Honestly, I wouldn’t. The veggies go mushy, and the texture is a bit odd. But you can freeze cooked quinoa by itself for future salads. (I learned that trick from Cookie and Kate.)
Where do you buy your quinoa?
I usually grab it from the regular supermarket, but if you want to buy in bulk, Bulk.com is pretty handy. And sometimes the health food shop has the fancy kind, if you’re feeling flush.