Quinoa Chickpea Salad

5 from 3 votes

This easy quinoa salad with chickpeas recipe is the perfect summer salad! It is full of veggies, chickpeas, quinoa, herbs, tossed in a homemade lemony dressing.

Course Salad

Cuisine American, Mediterranean

Keyword Mediterranean Quinoa Salad, quinoa chickpea salad, Quinoa Salad

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 216kcal

Author Bhavana Patil

Equipment

Ingredients

1 cup uncooked quinoa
15 ounce can chickpeas drained and rinsed (1.5 cups cooked chickpeas)
½ english cucumber (about 1.5 cups)
1 cup grape tomatoes halved
½ cup red bell pepper
½ cup red onion finely chopped
½ cup cilantro (or parsley), chopped
¼ cup mint (or dill), chopped

For The Dressing

¼ cup extra-virgin olive oil
¼ cup lime juice
2 cloves garlic minced
salt and pepper to taste
½ teaspoon dried oregano optional

Instructions

Cook Quinoa

Instant Pot Pressure cooker: I generally cook the Quinoa in an Instant Pot as it is very easy, and we get a perfect fluffy separated grain every time. Pressure cook 1 cup quinoa with 1 ¼ cups of water (or vegetable broth) on High pressure for 1 minute and let the pressure release naturally.
In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed quinoa with 1.5 cups water for two whistles on medium-low heat. Let the pressure release naturally.
On Stovetop in a Pot: Cook 1 cup of rinsed quinoa with 2 cups of water on medium-low heat until cooked, and let it cool.

Dressing:

Whisk together the olive oil, lime juice, minced garlic, salt, and pepper in a glass jar to make the dressing.

Assemble the Salad

In a large mixing bowl, place all the salad ingredients.
Drizzle the dressing over the salad ingredients.
Toss gently to combine.
Serve immediately or cover and refrigerate for at least 1 hour before serving.

Notes

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition