This amazing Quinoa Chickpea Salad is loaded with artichokes, chickpeas, and the perfect amount of salty feta cheese. Delicious and nutritious, this works as a side dish or even a meatless entree!
If you've never tried quinoa, this recipe is the perfect way to experience it for the first time. Light, refreshing, and flavorful, this salad will leave you feeling full and satisfied thanks to hearty ingredients.
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🩵 About This Recipe
The first time I made quinoa, I was completely turned off to the stuff. I wasn't sure of the taste or texture. But since then, I learned to cook it correctly and have made yummy meals like this Avocado Cucumber Quinoa Salad and Slow Cooker Chorizo and Quinoa that are just delicious!
One thing I've learned is to be sure and rinse it well to remove the saponins that remain after processing. (Don't really know what saponins are, but I imagine they caused the funky taste I experienced the first time around!)
There are some really good reasons to be on the quinoa bandwagon.
Quinoa has been referred to by The Quinoa Corporation as the 'Supergrain of the Future.' It has so many nutritional health benefits! According to an article from MindBodyGreen, there are at least 7 health benefits to quinoa:
- Protein!
- Fiber!
- Iron!
- Lysine!
- Magnesium!
- Riboflavin!
- Manganese!
You need to make this part of your diet, right?
And for another healthy and festive salad dish, try this Christmas Salad - great for the holidays but delicious all year round!
If you're looking for a fast and reliable way to cook your quinoa, make this Instant Pot Quinoa for perfect results every time!
What readers are saying...
This is a real crowd pleaser! Easy to make, healthy, and absolutely delicious!!
- Erin
🧂 Gather Your Ingredients
- quinoa - this grain-like seed makes a great base for a dish when it's prepared correctly!
- olive oil - adds rich smoothness and enhances the flavors.
- lime juice - helps balance the savory flavors with a bit of tangy citrus.
- garlic paste - adds a punch of savory flavor.
- salt - enhances all the other flavors, making each ingredient more vibrant.
- pepper - add a mild, spicy warmth that complements the dish.
- canned chickpeas - provide some protein and make this dish nice and filling.
- black olives - bring a salty, briny depth and Mediterranean flair.
- artichoke hearts - add a unique flavor to this salad and pair well with the hearty chickpeas.
- fresh baby spinach - adds crisp, leafy freshness and a tender, slightly wilted texture when mixed in.
- scallions - add a sharpness and subtle crunch to the salad.
- feta crumbles - give your salad some tasty and salty flavor.
🔪 Let's Make Quinoa Chickpea Salad!
(Or click here to jump right to the recipe card with measurements!)
Prepare Quinoa
Cook the quinoa according to package directions.
Make Dressing
Combine olive oil with lime juice, garlic paste, salt, and pepper.
Assemble Salad
Combine the quinoa, chickpeas, olives, artichokes, and dressing.
Combine
Fold in the spinach and feta and mix until the spinach becomes lightly wilted.
💡 Expert Tips and Tricks
- You can buy pre-rinsed quinoa, but you will save a lot of money if you don't and perform the rinsing step yourself. When you rinse your quinoa, use a fine mesh strainer. If you use a regular colander, those small seeds will go right through!
- When rinsing, I like to place the strainer in a bowl of water and swish the seeds around, then lift the strainer out of the bowl to drain. I do this a couple of times with fresh water. This makes it really easy to get ALL of the yucky-tasting saponins off. (Believe me, you don't want any residual saponins!)
- Don't overcook the quinoa! When the quinoa seeds look like they have popped open, they are done.
- Once the quinoa is done, you may need to drain any excess water. (Use that same fine mesh strainer mentioned in the first tip to do that.)
- After you have drained your quinoa, return it to the saucepan, cover, and let it sit for 10 minutes or so. This will help it to set and soak up any remaining liquid so your salad won't be mushy.
❔ FAQs
When compared to white rice, this grain has far fewer calories and carbohydrates - making it a more nutritious choice!
Often times people complain that quinoa has a bitter taste. I'll argue it doesn't taste bad, but just like everything else, it must be prepared correctly! Remember earlier when I talked about the saponins? That is a natural coating which, if not removed, will make your quinoa taste bitter. The simple solution is to be sure to rinse the quinoa under cold running water until the water runs clear. Do that and you're set! No more bitterness!
There are three colors of quinoa - red, black, and white.
- White quinoa is the most commonly used. It is light and fluffy, and has a mild flavor.
- Red quinoa is a little heavier in texture and has a nuttier flavor.
- Black quinoa is the third option. It's harder to find in the store. Its flavor is much earthier.
You can use any of the varieties in this recipe! Or you can buy a tricolor version, which is a great mix of all of them.
📝 Substitutions and Variations
- Make a vegan version of this dish by skipping the feta.
- For some extra freshness, toss in diced cucumber or halved/quartered cherry tomatoes.
- Lemon juice can be used instead of lime juice if you prefer.
- If you like your salads extra herb-y, stir in some chopped parsley or basil.
Kristin's Kitchen Tip
Be sure to thoroughly wash the quinoa first for best flavor results!
🥡 Storage
If you have leftovers, transfer to an airtight container and store in the fridge for up to 4 days. You can serve this quinoa chickpea salad right from the fridge - just give it a bit of a mix first.
Add a splash of olive oil and/or lime juice to give your salad a refresh if it seems a little dry after being in the fridge.
Keep It Handy
Don't have time for this quinoa chickpea salad recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
You can use this recipe as a side dish or even an entree if you are looking for a light, meatless dinner.
And for another fantastic salad, check out this Kale Caesar Salad!
Or if you love chickpeas, try this delicious Chickpea Soup!
😋 More Easy Quinoa Recipes You'll Love
- Shrimp and Broccoli Curry with Quinoa and Brown Rice - the kids love it! Need I say more?
- Slow Cooker Quinoa - such an easy way to get delicious, perfectly cooked quinoa every time!
- Creamy Parmesan Quinoa - this recipe from Iowa Girl Eats is making my mouth water!
- Spicy Veggie Quinoa Curry - this veggie dish is quick and easy to make. It's so yummy and has tons of flavor!
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Quinoa Artichoke Salad with Chickpeas
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📋 Recipe Card
Quinoa Chickpea Salad
Ingredients
- 1 cup quinoa
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- ½ tablespoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup canned chickpeas, drained
- 3.8 ounces sliced black olives, drained (1 can)
- 14 ounces artichoke hearts, drained and roughly chopped (1 can)
- 2 cups fresh baby spinach
- 2 tablespoons chopped scallions
- ½ cup feta cheese crumbles (optional - skip this ingredient for a vegan dish)
Instructions
- Cook quinoa according to package directions.1 cup quinoa
- While quinoa is cooking, combine the olive oil, lime juice, garlic, salt, and pepper in a small bowl.2 tablespoons olive oil, 2 tablespoons lime juice, ½ tablespoon minced garlic, ½ teaspoon salt, ¼ teaspoon pepper
- When the quinoa is done, let it sit for about 10 minutes to cool slightly, then add the olive oil/lime juice mixture, chickpeas, black olives, artichoke hearts and mix together.1 cup canned chickpeas, drained, 3.8 ounces sliced black olives, drained, 14 ounces artichoke hearts, drained and roughly chopped
- Add the spinach, scallions, and feta, and stir until the spinach is slightly wilted.2 cups fresh baby spinach, 2 tablespoons chopped scallions, ½ cup feta cheese crumbles
Notes
Prep Tips:
- If you don't have pre-rinsed quinoa. rinse your quinoa thoroughly using a fine mesh strainer (regular colanders are too large).
- Watch the quinoa as it cooks - it's ready when the seeds look like they've "popped" open.
- If there's excess water after cooking, drain it using a fine mesh strainer.
- After draining, return the quinoa to the pot, cover, and let it sit for about 10 minutes. This helps it absorb any remaining moisture so the salad doesn't turn mushy.
- Let the quinoa cool slightly before adding the dressing so the flavors absorb without over-wilting the spinach.
Variation Suggestions:
- Skip the feta to easily make this dish vegan.
- Add diced cucumber or cherry tomatoes for extra freshness.
- You can swap the lime juice for lemon juice if desired.
- Stir in fresh parsley or basil for even more herb flavor.
Serving Suggestions:
- Serve chilled or at room temperature.
- Enjoy as a light main dish or alongside grilled chicken, fish, or shrimp.
- This salad travels well, making it great for potlucks and packed lunches.
Storage Info for Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Give it a quick stir before serving again.
- If it seems dry after sitting, add a small splash of olive oil or lime juice to freshen it up.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in August 2019, and was republished with tips, step by step photos, and a recipe change in March 2026.
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Happy cooking!
Erin says
This is a real crowd pleaser! Easy to make, healthy, and absolutely delicious!!
Kristin says
Yay! So glad you like this! 🙂
Frostiebox says
This recipe was great. Definitely putting it in lunch rotation. Thank you!
Kristin says
So glad you like it! Thanks!! 🙂
Wendy says
We love quinoa and tried this over the weekend. DELISH! Thanks for another great recipe!