chickpea quinoa salad

Chickpea Quinoa Salad

This quick and versatile chickpea quinoa salad can be served hot or cold, which makes it the perfect meal for any time of the year! Quinoa and chickpeas add tons of fibre and protein, which is the best combination for a satisfying and nutritious meal. It is also great for gluten-free and vegan or vegetarian diets. This recipe is easy to make ahead of time and stores well in the fridge for up to 3 days. You can also freeze and reheat for a quick, last minute lunch at work.

Note that the recipe does call for pomegranate syrup, which can often be found in middle-eastern supermarkets. But if you have a hard time getting your hands on it, you can easily use pomegranate juice or concentrate to achieve a similar, Mediterranean flavor.

Chickpea Quinoa Salad

Adapted from Christie Daruwalla’s Food Done Light 

Makes 6 servings


  • 1 cup dry quinoa
  • 2 cups low-sodium vegetable or chicken broth
  • 15 oz can chickpeas drained and rinsed
  • 2 cups chopped cucumber
  • 2 cups chopped tomato
  • 3/4 cup chopped sweet onion
  • 2 tbsp pomegranate syrup or juice
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp salt


  1. Rinse the quinoa in a fine mesh strainer
  2. In a medium saucepan, add vegetable/chicken broth and quinoa and bring to a boil
  3. Once boiling, reduce heat to low, cover and cook for 15-20 minutes (until liquid has been absorbed). Stir occasionally
  4. Remove pot from heat, fluff with a fork, and let stand for 5 more minutes
  5. In a mason jar or other sealable container, add the salt, pomegranate syrup/juice, olive oil, honey, and balsamic vinegar. Close jar and shake vigorously to create the dressing
  6. In a large bowl, mix quinoa with remaining ingredients and toss with dressing
  7. Serve right away or cover and refrigerate. Should keep in the fridge for up to 3 days
  8. Serve with cubed avocado for an extra dose of healthy fats and fibre!

NUTRITION INFORMATION (per serving, excluding avocado)

Calories (kcal)  261 Protein (g) 10.5
Carbohydrates (g) 39.6 Fat (g) 7.4
Sugar (g) 9.0 Saturated Fat 1.1
Fibre (g) 5.3 Sodium (mg) 358.5
Iron (mg) 2.7 Calcium (mg) 60