How This Chickpea Basil Quinoa Salad Became a Favorite in My Kitchen
Every summer, I crave something light, fresh, and vibrant that doesn’t require turning on the oven. That’s exactly how this Chickpea Basil Quinoa Salad came to life. It’s one of those easy chickpea salad recipes that fills you up without weighing you down. I love how it blends simple Mediterranean ingredients chickpeas, fluffy quinoa, and fragrant basil into something that feels both wholesome and satisfying.
The first time I tossed it together, I was cleaning out the fridge. A handful of cooked quinoa, a can of chickpeas, some cherry tomatoes, and a bunch of basil became the base of one of my best quinoa salad recipes. Now it’s a staple for quick lunches, picnics, and meal prep days.
Why I Keep Coming Back to This Salad
I adore this salad because it’s bright, refreshing, and endlessly customizable. The combination of creamy chickpeas and nutty quinoa gives it texture and protein, while lemon and olive oil bring that sun-kissed Mediterranean flavor I can never get enough of.
It’s the perfect balance of flavor and nutrition ideal for healthy lunch ideas or a light dinner. Plus, it holds up beautifully in the fridge, making it one of my top quinoa salad recipes cold for meal prep or busy weekdays.
If you love Mediterranean-style meals, you’ll also enjoy my mini caprese skewers or the creamy spinach artichoke dip wonton cups for easy entertaining.
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Chickpea Basil Quinoa Salad
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A light and refreshing Chickpea Basil Quinoa Salad with fresh veggies, lemon dressing, and fragrant basil. Perfect for meal prep, picnics, or a healthy lunch.
Ingredients
1 cup uncooked quinoa; 1 can (15 oz) chickpeas; 1 cup cherry tomatoes; 1 cucumber, diced; ¼ cup red onion; ¼ cup chopped basil; ¼ cup feta (optional); 3 tbsp olive oil; 1 tbsp red wine vinegar; juice of 1 lemon; 1 tsp Dijon mustard; 1 garlic clove; salt and pepper to taste; optional: avocado, olives, pine nuts, mint.
Instructions
1. Cook quinoa and let cool. 2. Chop tomatoes, cucumber, onion, and basil. 3. Whisk together dressing ingredients. 4. Toss quinoa, chickpeas, veggies, and dressing. 5. Add feta or avocado last. 6. Chill 30 minutes before serving.
Notes
Serve cold for best texture. Lasts up to 4 days in the fridge. Add grilled chicken or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Bowl
- Calories: 320
- Sugar: 4
- Sodium: 310
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 7
- Protein: 12
- Cholesterol: 5
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What You’ll Need to Make It
Main Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh basil leaves, chopped
- ¼ cup feta cheese, crumbled (optional)
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper to taste
Optional Add-Ins
- Sliced olives for a briny kick
- Diced avocado for creaminess
- Toasted pine nuts for crunch
- Fresh mint for an herby twist
Each ingredient brings its own magic: the basil perfumes the dish, the quinoa provides a fluffy base, and the lemon dressing ties everything together with a zesty finish.
How I Put This Chickpea Basil Quinoa Salad Together
Step 1: Cook the Quinoa
I start by rinsing the quinoa to remove any bitterness, then simmer it in 2 cups of water until fluffy, about 15 minutes. Once done, I spread it out on a baking sheet to cool this keeps it light and airy for the salad.
Step 2: Prep the Veggies
While the quinoa cools, I chop the tomatoes, cucumber, onion, and basil. The kitchen smells fresh and summery at this point, and I always sneak a few bites of basil it’s too tempting.
Step 3: Whisk the Dressing
In a small bowl, I whisk together olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper. It’s a simple dressing, but it makes the whole salad come alive.
Step 4: Combine Everything
Once the quinoa is cool, I toss it with chickpeas, veggies, and basil. I drizzle the dressing over and toss again until everything glistens. If I’m adding feta or avocado, I fold those in last so they stay intact.
Step 5: Chill and Serve
This salad tastes even better after 30 minutes in the fridge. The flavors blend beautifully, making it one of my favorite chick peas salad healthy recipes for warm afternoons or packed lunches.
For another refreshing option, try my tomato basil soup with grilled cheese croutons it’s a cozy, flavorful pairing on cooler days.
Ways to Make It Your Own
- Mediterranean Touch: Add Kalamata olives and roasted red peppers for bold flavor inspired by Mediterranean diet recipes.
- Protein Boost: Mix in grilled chicken or tofu to turn it into a full meal.
- Pasta Salad Twist: Replace quinoa with orzo or farfalle for a lighter pasta salad recipe variation.
- Herb Swap: Try fresh mint, dill, or parsley instead of basil for a different herbal note.
- Spicy Kick: Add a pinch of chili flakes or a drizzle of hot honey for heat.
I love that it fits right into my collection of best salad recipes simple, colorful, and full of life.
My Final Thoughts on This Salad
This Chickpea Basil Quinoa Salad is everything I want in a quick, healthy, and flavorful meal. It’s perfect for vegetarian recipes, ideal for meal prep, and versatile enough for any occasion. Every bite is fresh, zesty, and loaded with the wholesome goodness of real food.
If you’re in the mood for more light Mediterranean-style dishes, check out my prosciutto pasta or my bright artichoke dip. Both pair beautifully with this salad for a full, balanced spread.
