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Bright, colorful, and packed with protein, this Quinoa and Chickpea Salad is a nutritious and satisfying meal that everyone will love. Loaded with crunchy bell peppers, fresh herbs, creamy feta, and a zesty lemon vinaigrette, it’s perfect for lunch or dinner and works great for meal prep.

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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I will tell y’all I didn’t grow up eating quinoa. And I don’t love it now. But like everyone, I’m trying to include more protein, and quinoa is a great way to do that. I thought that if I added some tasty things to the quinoa, like peppers and feta cheese, I could help myself enjoy it more — and it worked. I love this quinoa salad with chickpeas, and I now keep it on rotation for our lunches.

Testing results for quinoa and chickpea salad

  1. I like to rinse the quinoa before cooking because it contains saponins, naturally occurring compounds that can inhibit the quinoa’s nuttiness.
  2. I’m posting this salad with peppers and feta, but I tested it with different vegetables (avocado is perfect), different cheeses and even added some grilled chicken. I find that quinoa itself is so bland that you can add pretty much anything to it, and it will pair well.
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I hope you make this recipe. I think you’ll love it!

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I’ve been making a different dressing for this salad, but if I already have some of my Lemon Vinaigrette in the fridge, then I just use that. It’s almost the same as the dressing here.

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.

Quinoa: Any type of quinoa works in this recipe.

Garbanzo beans: You can substitute cannelini or black beans if you prefer.

Cilantro: Almost any herb will work here to add some freshness. I used cilantro in this version, but I’ve also used basil, parsley, chives, and dill.

Feta cheese: I love feta in everything, but my husband does not. So I’ve also made this quinoa salad with cubes of pepper jack, mozzarella balls, and Cheddar cubes.

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How to make quinoa chickpea salad

  1. Rinse the quinoa and cook it with chicken or vegetable broth.
  2. Whisk up the salad dressing and chop the vegetables.
  3. Stir in the vegetables, then add cheese and dressing.
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.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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Quinoa and Chickpea Salad Recipe

A fresh, protein-packed Quinoa and Chickpea Salad with peppers, feta, and a tangy lemon vinaigrette—easy 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 chickpeas, 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 crumbled feta cheese

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 1 cup quinoa and 2 cups chicken broth 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 1/4 cup fresh lemon juice and zest of 1/2 lemon, 2 tablespoons white wine vinegar, and 1 garlic clove, minced to a medium-sized bowl. Slowly whisk in 1 cup olive oil and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black 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, 1 16-ounce can chickpeas, 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 and 1/2 cup fresh cilantro, chopped, 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 1 cup crumbled 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, try an immersion blender

Nutrition

Serving: 1serving, Calories: 513kcal, Carbohydrates: 24g, Protein: 9g, Fat: 43g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 28g, Cholesterol: 24mg, Sodium: 968mg, Potassium: 313mg, Fiber: 3g, Sugar: 2g, Vitamin A: 864IU, Vitamin C: 67mg, Calcium: 150mg, Iron: 2mg
Course: Appetizer, Salad, Side Dish
Cuisine: American
Calories: 513
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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