• 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
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Vegan Entrees

    Chickpea Quinoa Salad

    Published: Mar 23, 2025 · Modified: Mar 23, 2025 by Kathy Carmichael · This post may contain affiliate links.

    661 shares
    • Share
    • Tweet
    Jump to Recipe Jump to Video 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 must remind myself to eat more greens. Since becoming plant-based, I must also 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:
    • Chickpea Quinoa Salad Ingredients
    • Chickpea Quinoa Salad Ingredient Substitutions
    • Southwest Cumin Dressing Ingredients
    • Southwest Cumin Dressing Substitutions
    • How to Make Chickpea Quinoa Salad
    • 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.

    Chickpea Quinoa Salad Ingredients

    • 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.
    • Red Cabbage: 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! They are rich in nutrients and add color and pizazz to salads.

    Chickpea Quinoa 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

    Dressing ingredients in bowls: apple cider vinegar, lemon, dijon mustard, garlic, maple syrup, cumin, garlic powder, salt, and pepper.

    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.
    I am stirring the dressing.

    Southwest Cumin 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. However, both spices are a little stronger in taste, so use 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.

    How to Make Chickpea Quinoa Salad

    1. Cook the quinoa and cool completely before adding it to the salad.
    2. Add all the ingredients to a large bowl.
    3. Once all the ingredients are tossed together in a large bowl,  dress the southwest chickpea quinoa salad ahead of time.
    4. 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 for another recipe during the week.

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

    Another bonus of this Southwest chickpea quinoa salad recipe is its freshness. 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 is marinated with all the ingredients. So it will stay calm! 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.

    I am serving Southwest chickpea quinoa salad.

    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 recipe is a great place to start! Let's get healthy for better living. 

    Other Vegan Salad Recipes to Try!

    • curried chickpea salad recipe
      Vegan Curried Chickpea Salad
    • 4th of July Recipes
      Vegan 4th of July Recipes
    • Mexican Pasta Salad Recipe
      Vegan Mexican Pasta Salad
    • Best Chickpea Egg Salad

    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.
    4.58 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes 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 to combine.
    • Add dressing; toss again to coat.
    • Cover and refrigerate until served.
    • Add avocado for garnish (optional)

    Video

    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

    Calories: 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/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Vegan Entrees

    • Vegan pineapple coleslaw
      Vegan Pineapple Coleslaw
    • vegan zucchini pasta recipe
      Vegan Zucchini Pasta Recipe
    • BBQ Jackfruit Recipe
      BBQ Jackfruit Sandwich
    • Roasted Vegetable Pasta Salad

    Reader Interactions

    Comments

      4.58 from 19 votes (14 ratings without comment)

      Did you make this recipe? Leave a reply below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jessica

      April 04, 2025 at 7:52 pm

      5 stars
      Super easy and delicious!

      Reply
      • Kathy Carmichael

        April 05, 2025 at 9:42 am

        Hi Jessica, I'm so glad you liked the chickpea quinoa salad. Thank you so much for commenting and rating the recipe. I appreciate it.

        Reply
    2. KasiaCir

      March 24, 2025 at 4:05 pm

      This recipe arrived in my email inbox at the perfect time for I had pretty much all the ingredients..the one time I have cabbage! I added some sunflower and pumpkin seeds as final garnish. Quick, simple and delicious.

      Reply
      • Kathy Carmichael

        March 25, 2025 at 6:36 am

        Hello! I am so glad you enjoyed the chickpea quinoa salad. Thank you for taking the time to rate the recipe and comment. I appreciate it.

        Reply
    3. Jane Valley

      March 24, 2025 at 11:27 am

      5 stars
      another wonderful salad

      Reply
      • Kathy Carmichael

        March 25, 2025 at 6:38 am

        Hi Jane, thanks so much. I'm so glad you liked it. I just made this for my friend who is visiting from Michigan. I appreciate you taking he time to rate the recipe and comment.

        Reply
    4. Joan

      July 31, 2024 at 1:20 pm

      5 stars
      When you say 30 ounces of chickpeas, do you mean approximately 2-15 ounce cans? You’re talking about canned chickpeas right? Not weight of dried chickpeas.

      Reply
      • Kathy Carmichael

        July 31, 2024 at 6:24 pm

        Hi Joan, yes, 2 15 ounce cans of chickpeas.

        Reply
    5. Sydney Hardham

      June 30, 2024 at 10:59 am

      1 star
      The nutrition doesn’t add up. 20 grams of protein, 72 grams of carbohydrates, and one gram of fat equals 377 calories.

      Reply
      • Kathy Carmichael

        July 01, 2024 at 6:01 am

        Sydney is an automated nutritional calculator that generates based on the ingredients. Please feel free to do so if you have a more precise way to calculate the calories. This way of eating does not generally matter in terms of calories when eating nutrient-dense food.

        Reply
    6. Dave. Wenzler

      February 18, 2023 at 12:08 pm

      Excellent recipe always great ideas thanks

      Reply
      • Kathy Carmichael

        February 19, 2023 at 6:04 am

        Hi Dave, I'm happy you liked the chickpea quinoa salad. Thank you for the feedback. I appreciate it.

        Reply
    7. Kathy OConnor

      April 21, 2021 at 11:21 pm

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

      Reply
    8. 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

    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 →

    Light and Delicious Vegan Spring Food Recipes

    • Citrus Salad Recipe
      Summer Citrus Salad Recipe
    • tofu burger recipe
      Simple Tofu Burger Recipe
    • Thai noodle salad
      Vegan Thai Noodle Salad
    • Cold Green Bean Salad
    • zucchini noodle salad recipe
      Fresh Summer Zucchini Noodle Salad
    • Summer Couscous Salad Recipe
      Summer Couscous Salad Recipe

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy 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 :)

    661 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.