Quinoa Chickpea Salad (Healthy)

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This quinoa chickpea salad is a healthy, filling salad. It’s full of flavor and an easy make-ahead recipe perfect for lunch.

I’ve been making this chickpea quinoa salad a lot lately. It’s full of fresh vegetables and fluffy quinoa and it’s tossed with a simple balsamic dressing.

Quinoa salads are always a favorite of mine. This quinoa salad with chickpeas is healthy and filling and has been my go-to lunch lately. I make a big batch of this salad on Sunday night and lunch is set for the next couple of days. This is a great dish for potlucks, picnics or barbecues since it holds up well.

If you’re looking for more quinoa salads try one of these, like this Santa Fe quinoa salad or this quinoa salad with avocado.

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Why I’m sharing this salad
Key Ingredients
How to prepare kale
How to make this salad
Tips for making this recipe
Variations
Frequently asked questions
Quinoa Chickpea Salad

Packed with vegetables: This vibrant salad has chickpeas, kale, cherry tomatoes, cucumbers, and red bell peppers.
Great make-ahead recipe: This recipe is great for meal prep and stores well in the refrigerator for up to 3 days.
Versatile: This recipe can be served as a main salad or a side salad. You can easily sub out or change ingredients to your family’s tastes.

Key Ingredients

Quinoa: Nutty and light – quinoa is a tasty, protein-packed grain. By adding quinoa, the salad feels more like a meal than a simple salad.
Canned chickpeas: Also called garbanzo beans, chickpeas are a pantry staple. They are a great source of protein to add to any salad.
Vegetables: I’ve added kale, cherry tomatoes, cucumbers, and red peppers to this salad. These are easy-to-change ingredients based on your family’s taste.
Feta Cheese: I love adding feta cheese to salads, it adds a salty, briny flavor.
Homemade dressing: A simple dressing featuring balsamic vinegar and olive oil is easy to wipe up in no time at all.

How to prepare kale

Kale is a nutritional powerhouse but it can be tough and a bit too chewy. By doing a little extra prep work, you can soften up the kale and make it easier to eat.

To prepare the kale, you want to create a chiffonade by cutting the kale into thin ribbons.

Start by removing the center rib from the kale and then roll the leaves up tightly into a cigar shape.
Next, slice the rolled up kale into thin ribbons.
Put the sliced up kale in a large bowl and toss with half the dressing – this will help the kale marinate and soften up so it’s not so tough and chewy.

How to make this salad

The recipe steps below are a visual guide on how to make this recipe – a printable recipe card and instructions can be found at the bottom of the post.

Side by side shot of quinoa kale ingredients and a pan of quinoa with a wooden spoon.

Cook quinoa according to the package instructions. When done, turn quinoa out onto a baking pan to cool.
Prep all your ingredients so they are ready to add to the salad.

Side by side shot of kale being chopped and kale tossed in white bowl.

While the quinoa is cooking, cut out the center rib of the kale and then thinly slice the kale.
Add the kale to the salad bowl and toss with half the dressing. Stir so the kale is fully coated with the dressing.

Side by side shot of ingredients for quinoa kale salad and tossed quinoa kale salad.

Once the quinoa is cool, add all of the quinoa and prepped veggies to the bowl with the kale.
Add the remaining dressing and toss gently until all the ingredients are combined.

White bowl and glass bowl of quinoa kale salad on marble top.

Tips for making this recipe

Let your quinoa color slightly before adding it to the salad ingredients. I like to spread it out onto a baking sheet to cool.

I used lacinato kale (also known as Tuscon or dinosaur kale) in this recipe. I find it easier to prepare than curly kale.

Time saver: you can use baby kale or a bag of pre-chopped kale in this recipe if you rather than prepping the kale yourself.

Variations

Salad green options – not everyone is a fan of kale, so if you want to try a different salad green try using spinach or arugula instead.
Vegetable options – you can switch out any of the vegetables for what your family prefers. Avocados, marinated artichoke hearts, fresh corn, kalamata olives, or roasted red peppers would all be good substitutions.
Grain options – you can use red or white quinoa in this salad. Or you could sub out the quinoa altogether for either couscous, barley or Farro.
Dressing options – I used a white balsamic vinegar. You can also use regular balsamic vinegar, red wine vinegar or apple cider vinegar instead.

Frequently asked questions

How long will this quinoa with chickpeas salad stay fresh?

This salad will hold up well in the fridge for 3 days in an airtight container – so make a big batch. I like to store the leftovers in individual containers for a quick grab-and-go lunch.

Is quinoa gluten-free?

Yes, quinoa is gluten-free.

Is quinoa salad eaten hot or cold?

This salad is best served when the quinoa has cooled slightly after cooking it.

Can I make this salad a day ahead of time?

Yes, this salad holds up well in the refrigerator. Store in an airtight container and give a good stir before serving.

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If you made this recipe and enjoyed it, please leave a comment and rating. If you have any tips or advice on your experience making this salad – I’d love to hear from you!

Nutritional information is generated from an online nutritional calculator. This information is provided as a courtesy only and should not be considered a substitute for a professional nutritionist’s advice. Ingredients can vary and Green Valley Kitchen makes no guarantees to the accuracy of this information.