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Chickpea quinoa salad
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4.50 from 16 votes

Chickpea Quinoa Salad

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.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Diet: Vegan
Servings: 6 servings
Calories: 250kcal



  • 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)


  • 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



  • 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)



  • 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. 


Calories: 250kcal | Carbohydrates: 72g | Protein: 20g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 448mg | Potassium: 1258mg | Fiber: 21g | Sugar: 15g | Vitamin A: 1401IU | Vitamin C: 60mg | Calcium: 149mg | Iron: 7mg