• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • COMFORT FOOD
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • COMFORT FOOD
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Vegan Entrees

    Chickpea Quinoa Salad

    Published: Jan 9, 2023 by Kathy Carmichael · This post may contain affiliate links.

    629 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    The fresh melody of southwest flavors in southwest chickpea quinoa salad will bring you back for more. This chickpea quinoa salad recipe is the perfect entree or side dish for your next family gathering. Ready in 15 minutes!

    Chickpea quinoa salad with sliced avocado and microgreens.

    Although I try to eat salads often, I need to remind myself to eat more greens. Since becoming plant-based, I also need to bring variety to my meal plan, including nutrient-dense greens. This chickpea quinoa salad recipe takes the boring out of salad! Today, I decided to make a southwest chickpea quinoa salad for dinner. And it was a hit!

    Jump to:
    • Salad Ingredients
    • Salad Ingredient Substitutions
    • Southwest Cumin Dressing Ingredients
    • Dressing Substitutions
    • Recipe FAQs
    • Tips
    • Other Vegan Salad Recipes to Try!
    • 📖 Recipe
    • 💬 Reviews

    Not only is this salad full of superfoods, but it also does not contain any oil. First, the chickpeas and quinoa work wonderfully with the fresh, diced vegetables. Make this salad ahead of time, and it won't get soggy.

    Salad Ingredients

    Salad ingredients on a cutting board: cucumber, red bell peppers, jalapeno, red onions, tomatoes, and red cabbage.
    • Canned Chickpeas (garbanzo beans): Chickpeas have a mostly neutral taste with a mild nutty flavor. They are full of fiber, protein, and minerals. They are my favorite!
    • English Cucumber: I leave the skin on cucumbers for the beautiful dark green color and nutrients in the skin.
    • Red Bell Pepper: the sweetest of all bell peppers, red bell peppers bring another color of the rainbow into this colorful salad
    • Red Onion: red onion brings sweetness to the dish without an overpowering onion presence.
    • Grape Tomatoes: I use grape tomatoes often because of their thick skin and they are less watery, keeping the salad from getting soggy.
    • Parsley: Fresh parsley always brings a freshness to a salad and enhances the other ingredients in the salad.
    • Mint: When combined with parsley, mint adds a fresh component to the dish.
    • Jalapeño Pepper: Jalapenos, when deseeded, provide a mildly spicy flavor to the dish. Be sure to wear gloves when handling, deseeding, and cutting jalapenos.
    • Purple Cabbage: Actually called red cabbage, this type of cabbage has an earthy, nutty taste
    • Cooked Red Quinoa: I used red quinoa (cooled before adding it to the salad), which is beautiful in a salad, but any quinoa works well.

    Garnish (optional)

    • Sliced Avocado: Avocados are creamy, earthy, and delicious in this southwest salad.
    • Microgreens: I love microgreens! I add them to salad for their vast amount of nutrients, and they add color and pizazz to any dish.

    Salad Ingredient Substitutions

    Although I chose various vegetables for the southwest chickpea quinoa salad, you can add or delete the ones you don't prefer. I love the texture of the chickpeas with the crunchy cucumbers, red peppers, and tomatoes.

    • Instead of chickpeas, try white beans instead.
    • Persian cucumbers are similar to English ones, as they both contain fewer seeds than regular ones. Remove the seeds to prevent a soggy salad if you only have regular cucumbers.
    • Baby bell peppers are different colors and taste similar to red bell peppers.
    • Try white or yellow onion instead of red onion. Or, for a lighter onion flavor, use green onions.
    • Cherry tomatoes are similar in taste and size to grape tomatoes.
    • If you don't care for parsley, try basil instead.
    • Serrano peppers are similar to jalapenos in taste. If you don't like spicy, skip this ingredient.
    • Use Napa cabbage or white cabbage instead of red cabbage.
    • Any color of quinoa works well. Or try farro, barley, or bulgar.
    The ingredients for chickpea quinoa salad are in a bowl on the table.

    Southwest Cumin Dressing Ingredients

    I whisked the dressing ingredients together in a measuring cup.

    Making oil-free dressing, for instance, is very simple. Despite the myth that oil is essential to the diet, oil is simply fat, which isn't necessary. Instead, combining healthy, fresh ingredients makes an easy, new dressing. 

    • Apple Cider Vinegar provides a sweet yet tangy component to the dressing.
    • Garlic: garlic tames the bite of the vinegar and gives a deep flavor to the salad dressing.
    • Lemon: I love fresh lemon juice. It peps up greens, makes roasted veggies more exciting, adds life to grain bowls, and more.
    • Pure Maple Syrup or date syrup: Maple syrup adds sweetness and cuts the taste of the vinegar. It acts as a balancing agent in the dressing.
    • Dijon Mustard: Dijon is my favorite type of mustard to cook with. It's tangy and sharp and adds depth to a dressing.
    • Garlic powder: A dried version of fresh garlic, garlic powder is milder and offers texture as well as additional flavor to the dressing.
    • Cumin: Rich and hearty, earthy and warm, with an edge of citrus. Cumin adds instant depth to any dish. Use ground Cumin rather than whole Cumin seed in recipes where you want the flavor to disperse evenly throughout.
    • Salt: I always add a little salt for flavor, but add to your desired taste.
    • Pepper: Pepper adds an additional depth of flavor. Again, add to taste preference.

    Dressing Substitutions

    • Substitute white wine or champagne vinegar for apple cider vinegar in the dressing.
    • Coriander or Garam masala are great substitutes for cumin in recipes. But note both spices are a little stronger in taste, so half the suggested amount.
    • Stone ground mustard is the best substitute for dijon mustard in a pinch.
    • Agave is another sweetener if you don't have maple or date syrup.
    I am pouring the cumin dressing on the salad ingredients and a bowl.

    Once all the ingredients are tossed together in a large bowl,  dress the southwest chickpea quinoa salad ahead of time. The earlier the salad is dressed, the more flavor the parsley and quinoa absorb. And it's just as fresh and flavorful throughout the week for leftovers. 

    Chickpeas quinoa salad recipe ina bowl on the counter.

    If you have not noticed, I always make an extra salad, so we have lunches the next day. Or I meal prep a lot of quinoa to use during the week for another recipe.

    Not only does it help with food prep, but it forces me to use all my leftovers.

    Another Southwest Chickpea Quinoa Salad bonus is how cool and fresh it is. Although I am serving it for dinner tonight, it travels well for lunch.

    Recipe FAQs

    How long does the chickpeas quinoa salad last in the refrigerator?

    Chickpeas salad lasts 5-6 days covered in the refrigerator. I make a large batch and eat it all week long.

    Should I dress the salad before serving it?

    Definitely! The salad is best when the dressing marinates all the ingredients. It won't get soggy! It only enhances the flavors.

    If using avocado in a salad, should I wait to add it right before serving it?

    Yes. Add the avocado and the microgreens right before serving, so the avocado doesn't brown and the microgreens don't wilt.

    Chickpea quinoa salad in meal prep containers for lunches.

    Tips

    • When working with jalapenos, always wear gloves to prevent transferring burns from your hands to your eyes and other areas of your body. I recommend using gloves when handling, cutting, and removing the seeds from jalapenos.
    • Cooking quinoa is so easy. If you struggle, follow these steps to make cooking easier and less stressful.
    • I used red quinoa because of its beautiful color, but any quinoa works well with this recipe.
    • Using a vegetable chopper cuts meal prep time in half. Consider getting one to save yourself some time in the kitchen.

    I challenge you to eat a different salad daily for your overall health and wellness. And this chickpea quinoa salad is a great place to start! Let's get healthy for better living. 

    Other Vegan Salad Recipes to Try!

    • Asian Pasta Salad Recipe
    • Tofu Marinade Recipes
    • Tabouli Salad
    • Vegan Poke Bowl

    If you love this chickpea quinoa salad recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Chickpea quinoa salad

    Chickpea Quinoa Salad

    Kathy Carmichael
    The fresh melody of southwest flavors in southwest chickpea quinoa southwest salad will bring you back for more. This salad is oil-free and delicious; this salad is the perfect entree or side dish for your next family gathering.
    4.70 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Salad
    Cuisine Mexican
    Servings 6 servings
    Calories 250 kcal

    Ingredients
      

    Salad: 

    • 30 ounces chickpeas garbanzo beans drained and rinsed (keep the aquafaba from the can for another recipe)
    • 1 large English cucumber skin on, diced
    • 1 medium red pepper diced
    • 1 medium red onion diced
    • 1 cup grape tomatoes cut in half
    • 1 cup chopped fresh parsley
    • ¼ cup chopped fresh mint
    • 1 jalapeño pepper deseeded chopped
    • 2 cups purple cabbage chopped
    • 2 cup cooked red quinoa cooled before adding to the salad
    • 2 avocados sliced thin (garnish; optional)

    Dressing:

    • ¼ cup apple cider vinegar
    • 1 clove garlic minced
    • The juice of 1 lemon or 3 Tablespoons
    • 1 Tablespoon Pure Maple Syrup or date syrup
    • 1 Tablespoon Dijon Mustard
    • 1 teaspoon garlic powder
    • 2 teaspoons cumin
    • 1 teaspoon salt
    • 1 teaspoon pepper

    Instructions
     

    Salad:

    • In a large bowl, add all the salad ingredients
    • Do not add quinoa until it is cool
    • Toss
    • Add dressing; toss
    • Cover and refrigerate until served
    • Add avocado for garnish (optional)

    Notes

    • Dress the salad in advance, so the ingredients enhance over time in the refrigerator. 
    • Do not add the avocado or microgreens until ready to serve to avoid, This way the avocado won't brown and the microgreens will stay vibrant. 
    • If you need help with cooking quinoa, check out this full-proof way to cook quinoa every time. 
    • Make sure the quinoa is completely cool before making the salad. After cooking, place it in the refrigerator to cool down more quickly. 
    • If using dried chickpeas instead of canned, soak them overnight for the best cooking result. 
    • I make a double batch of this salad and take it to work all week long. 

    Nutrition

    Serving: 6gCalories: 250kcalCarbohydrates: 72gProtein: 20gFat: 1gPolyunsaturated Fat: 1gSodium: 448mgPotassium: 1258mgFiber: 21gSugar: 15gVitamin A: 1401IUVitamin C: 60mgCalcium: 149mgIron: 7mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Entrees

    • Vegan Carrot Soup
    • Vegan Fajita Soup
    • Vegan Super Bowl Recipes
    • Vegan Pot Pie

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Kathy OConnor

      April 21, 2021 at 11:21 pm

      5 stars
      The southwest quinoa salad is absolutely wonderful really loved it

      Reply
    2. Anonymous

      August 07, 2020 at 4:10 pm

      4 stars

      Reply
    3. JoAnne Lowe

      July 21, 2020 at 11:12 am

      I'm making 1/2 a recipe and with no parsley, adding in finely chopped kale instead. Love your southwest inspired dishes!

      Reply
      • Kathy Carmichael

        July 21, 2020 at 3:00 pm

        Hi JoAnne, that sounds wonderful. Take a picture and share on Facebook to share your idea with everyone.

        Reply
    4. Anonymous

      April 11, 2020 at 10:38 pm

      5 stars

      Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Vegan Comfort Food

    • Vegan Meatloaf
    • Vegan Crunchwrap Supreme
    • Vegan Goulash
    • Vegan Drunken Noodles
    • Vegan Chicken Salad
    • Vegan Quiches

    Top 50 Recipes Cookbook

    Popular

    • Vegan Stir Fry
    • Mango Salad
    • Vegan Meatloaf
    • Vegan Chicken Salad
    • Bean Salad With Oil Free Dressing
    • Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    629 shares