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Side shot of quinoa salad in a glass bowl with a black spoon on a blue surface with scallions in the background.
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4.94 from 15 votes

Quinoa Chickpea Salad

Nutritious and delicious, this quinoa chickpea salad can be served as a side dish or a light meatless entree.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6
Author: Kristin

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)
US Customary - Metric

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.

Nutrition

Serving: 1g | Calories: 274kcal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Sodium: 810mg | Potassium: 262mg | Fiber: 5g | Vitamin A: 1690IU | Vitamin C: 18.8mg | Calcium: 55mg | Iron: 2.5mg
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