Quinoa chickpea salad with fresh veggies in a mixing bowl

Quinoa Chickpea Salad

Make a delicious quinoa and chickpea salad with fresh chopped veggies and a basil vinaigrette

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 8 servings 1x


  • 1 cup dry quinoa
  • 1 can chickpeas
  • 3/4 cup crumbled feta
  • 1 cup chopped cucumber
  • 1 bell pepper chopped into bite size pieces
  • 1/4 a red onion – finely diced
  • 1/2 cup fresh basil leaves
  • 1/4 cup olive oil
  • 3 tbsp white balsamic
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp maple syrup
  • 1/2 tsp salt


  1. Cook quinoa according to package instructions. Fluff with a fork and allow to cool completely.
  2. Open can of chickpeas and rinse under cold water until the water runs clear. Set aside.
  3. Prepare dressing by blending fresh basil leaves, white balsamic, lemon juice, dijon mustard, maple syrup, and salt with an immersion blender or standard blender
  4. Add the cooked and cooled quinoa to a bowl along with the chickpeas, feta, cucumber, bell pepper, and red onion. Pour lemon basil vinaigrette over top and toss to combine. Serve chilled or at room temperature.


  • use parsley or cilantro in place of basil in the vinaigrette
  • use any type or quinoa that you like or even brown rice in place of the quinoa
  • omit the feta cheese to make this recipe vegan
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.