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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 Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 6 servings
Calories: 513kcal
Author: Lucy Brewer

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

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
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