I think this belongs among the Best Quinoa Salad Recipes, featuring fluffy quinoa with chickpeas, red bell pepper, cucumber, parsley and lemon in a bright, gluten free vegan salad.

Jump to Recipe

I first stumbled onto this Favorite Quinoa Salad and now I can’t stop making it. Fluffy quinoa with nutty chickpeas makes a bowl that looks ordinary but tastes like someone spent all day on it, even though it takes minutes.

I keep trying to pin down why people go back for seconds and I still can’t. There’s a bright punch that surprises every bite and it plays nice with whatever you toss in later.

If you care about Best Quinoa Salad Recipes this one will make you rethink quick lunches, you’ll want to hide the leftovers.

Ingredients

Print Recipe (No Advertisments)

Quinoa: tiny seeds that pack protein and fiber, slightly nutty, very filling.
Chickpeas: creamy, add plant protein and fiber, great for texture and heft.
Cucumber: crisp, mostly water so cooling and fresh, low calorie snack.
Lemon juice: bright sour punch, vitamin C, wakes flavors up, not sweet.
Olive oil: healthy fat, smooth mouthfeel, helps absorb vitamins, makes it richer.
Parsley: fresh herb, adds green brightness, vitamin K and antioxidants, kinda zingy.
Red bell pepper: sweet, crunchy, adds color, vitamin A and C, lightly sweet.
Red onion: sharp bite, small amount adds savory depth, contains antioxidants.

Ingredient Quantities

1 cup quinoa, rinsed well

2 cups water or low-sodium vegetable broth

1 (15-ounce) can chickpeas, drained and rinsed

1 medium English cucumber, diced

1 red bell pepper, seeded and diced

1 small red onion, finely chopped (about 1/3 cup)

1 cup fresh flat-leaf parsley, chopped, packed

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice (about 1 large lemon)

1 tablespoon red wine vinegar

1 clove garlic, minced

1/2 teaspoon fine sea salt, plus more to taste

1/4 teaspoon freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Rinse the quinoa well in a fine mesh sieve until the water runs clear, then combine it with 2 cups water or low sodium vegetable broth in a small pot, bring to a boil, lower heat to a gentle simmer, cover and cook for 15 minutes until liquid is absorbed.

2. Remove pot from heat and let quinoa sit covered for 5 minutes, then fluff with a fork and spread on a plate or baking sheet to cool a bit if you want the salad chilled faster.

3. Meanwhile drain and rinse the chickpeas and pat them dry with a towel so the dressing sticks better, then dice the cucumber, seed and dice the red bell pepper, finely chop the red onion and coarsely chop the parsley.

4. Put the chickpeas, cucumber, bell pepper, red onion and parsley in a large mixing bowl.

5. Whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, the minced garlic, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper until combined and slightly emulsified.

6. Add the warm or room temperature quinoa to the veggie bowl and pour the dressing over everything, then toss gently so the quinoa doesnt clump and the dressing coats everything.

7. Taste and adjust seasoning with more salt or lemon juice if needed, remember flavors mellow as it chills so err on the side of slightly brighter now.

8. Let the salad sit at least 15 to 30 minutes for flavors to meld before serving, or chill in the fridge and stir again before serving; stores well in an airtight container for up to 4 days.

Equipment Needed

1. Fine mesh sieve for rinsing the quinoa
2. Small pot with lid for cooking the quinoa
3. Fork for fluffing the quinoa
4. Baking sheet or large plate to spread and cool the quinoa faster
5. Cutting board
6. Chef’s knife
7. Large mixing bowl for tossing everything together
8. Whisk for the dressing (or a jar with a tight lid to shake it)
9. Measuring cups and measuring spoons
10. Kitchen towel or paper towels to dry the chickpeas and clean up

FAQ

How do I cook the quinoa so it turns out fluffy not mushy? Rinse the quinoa well, use 1 cup quinoa to 2 cups water or broth, bring to a boil, cover and simmer 12 to 15 minutes until water is absorbed, then let it sit covered 5 minutes and fluff with a fork, dont stir it while cooking or you'll make it gummy.

Can I make this salad ahead of time? Yes, you can make it a day or two ahead; it keeps 3 to 4 days in the fridge. For max crunch, store the dressing separately or add cucumbers just before serving, otherwise they get a bit watery.

Want more protein or different flavors, what swaps work? Chickpeas already add protein, but you can toss in grilled chicken, tuna, or feta. Try swapping parsley for cilantro or mint, add olives, toasted nuts or avocado for richness — mix and match to your taste.

My cucumber always gets soggy, how do I avoid that? Seed the cucumber or scoop out the watery center, then dice and pat dry with paper towels. You can also salt it briefly and squeeze out excess moisture or just add cucumbers right before serving.

Is this salad vegan and gluten free? Yep, as written it's vegan and gluten free. If you add feta or other cheese then it's not vegan anymore, and if you add bread croutons check theyre GF if you need gluten free.

How do I tweak the dressing if I want it tangier or less oily? Add more lemon juice or a splash more red wine vinegar for tang, or cut the olive oil down a bit. Taste as you go and add salt and pepper at the end, you can balance acidity with a pinch of sugar or honey if it feels too sharp.