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Bright, colorful, and packed with protein, this Quinoa and Chickpea Salad is a healthy and satisfying meal that everyone will love. Loaded with crunchy bell peppers, creamy feta, and a zesty lemon vinaigrette, it’s perfect for lunch, dinner, or meal prep. Fresh, flavorful, and easy to make, this salad proves that healthy eating can be delicious!

A bowl of quinoa salad with chopped red onions, bell peppers, chickpeas, feta cheese, and cilantro. A serving is on a plate with a fork and a yellow napkin beside it.
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A wooden spoon holds a serving of quinoa salad with chopped vegetables and feta cheese above a bowl of the same salad, with a blue bowl of crumbled cheese and a glass container of yellow dressing nearby.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Salad
1 cup quinoa
2 cups chicken broth
1 16-ounce can garbanzo beans, rinsed and drained
1 red pepper, cubed (about 1 cup)
1 orange or yellow pepper, cubed (about 1 cup)
1/2 medium red onion, diced
1/2 cup fresh cilantro, chopped
1 cup feta cheese, crumbled
Vinaigrette
1/4 cup fresh lemon juice
zest of 1/2 lemon
2 tablespoons white wine vinegar
1 garlic clove, minced
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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A white bowl filled with quinoa salad, featuring chopped red and yellow bell peppers, chickpeas, red onion, cilantro, and crumbled cheese, with a wooden spoon inside.

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Quinoa and Chickpea Salad

A fresh, protein-packed Quinoa and Chickpea Salad with peppers, feta, and a tangy lemon vinaigrette—easy, healthy, and delicious!
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 6 servings
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A bowl of quinoa salad with chickpeas, red bell peppers, red onions, feta cheese, and cilantro, with a wooden spoon for serving.

Ingredients 

Salad

  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 16- ounce can garbanzo beans, rinsed and drained
  • 1 red pepper, cubed (about 1 cup)
  • 1 orange or yellow pepper, cubed (about 1 cup)
  • ½ medium red onion, diced
  • ½ cup fresh cilantro, chopped
  • 1 cup feta cheese, crumbled

Vinaigrette

  • ¼ cup fresh lemon juice
  • zest of 1/2 lemon
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 1 cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
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Instructions 

  • Add broth and quinoa to a pot fitted with a lid and bring to a boil. Reduce to a simmer and cook quinoa for 15 minutes (or until liquid has been absorbed), Let cool for 5 minutes
    A bowl of cooked quinoa surrounded by small bowls of chopped red peppers, yellow peppers, red onions, and chickpeas on a marble surface with a wooden spoon.
  • While quinoa is cooking, make the vinaigrette by adding the lemon juice and zest, white wine vinegar, and minced garlic to a medium-sized bowl. Slowly whisk in the oil and season with salt and pepper.
    A glass bowl of yellow vinaigrette being whisked, with a halved lemon, yellow juicer, small bowls of salt and pepper, olive oil, and a yellow napkin on a marble surface.
  • In a large salad bowl, add quinoa, garbanzo beans, bell peppers, onion and cilantro and mix to combine
    A bowl with chopped yellow and red bell peppers, red onion, quinoa, and chickpeas, next to a bowl of feta cheese and a cup of olive oil on a marble surface.
  • Crumble in feta cheese and add dressing.
    A bowl of quinoa salad with chopped vegetables and cheese is being topped with yellow dressing, with a side dish of crumbled cheese and cilantro on a marble surface.

Notes

  • To get a nice emulsified dressing you may also choose to use an immersion blender
  • Although not necessary, you may choose to rinse your quinoa prior to cooking as it contains saponin, a naturally occurring chemical that can inhibit the nuttiness of the quinoa.

Nutrition

Serving: 1serving, Calories: 583kcal, Carbohydrates: 35g, Protein: 13g, Fat: 45g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 28g, Cholesterol: 24mg, Sodium: 1191mg, Potassium: 428mg, Fiber: 6g, Sugar: 2g, Vitamin A: 876IU, Vitamin C: 67mg, Calcium: 178mg, Iron: 3mg
Course: Appetizer, Salad, Side Dish
Cuisine: American
Calories: 583
Keyword: Quinoa and Chickpea Salad
Leave a comment and ★★★★★ rating below!
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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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