Quinoa Salad with Chickpeas: An Easy Lunch Recipe

Quick answer: Combine cooked, cooled quinoa with cooked chickpeas, cucumber, tomato and herbs, then toss with a simple lemon-and-oil dressing. Keep the salad chilled until serving, particularly when packing it for work.

Quinoa makes a useful base when you want a change from a rice bowl. Its small grains mix easily with chopped vegetables, while chickpeas give the salad more substance. This version uses familiar ingredients and leaves the chilli optional so you can adjust the flavour at the table.

Ingredients for two lunch bowls

• ½ cup dry quinoa (approximately 85g)
• 1 cup water (240ml) for cooking
• 200g cooked, drained chickpeas, or ready-to-eat canned chickpeas drained and rinsed
• 1 medium cucumber, diced
• 2 medium tomatoes, diced
• 2 tablespoons chopped parsley or fresh coriander
• 1 tablespoon lemon juice, then more to taste
• 1 tablespoon olive oil or another suitable salad oil
• Salt and black pepper to taste; a little chopped green chilli, optional

Use cooked chickpeas that are tender and ready to eat. Dry chickpeas need a separate soaking and cooking process and cannot be added directly in the same quantity. Wash vegetables and herbs before chopping. Two bowls describes the recipe yield; adjust meal size to your appetite and other food.

Cook the quinoa first

1. Rinse quinoa thoroughly in a fine sieve. Put it in a saucepan with the measured water.
2. Bring to a boil, cover and reduce to a gentle simmer. The current Earthly Treasures directions use two parts water to one part quinoa by volume and a simmer of 15–20 minutes. This recipe uses half a cup of quinoa and one cup of water to follow that volume ratio. Follow the directions on your current packet.
3. Once tender, rest briefly and fluff with a fork. Spread into a shallow clean container so it can cool promptly; refrigerate rather than leaving it on the counter to become completely cold.
4. Use cooled quinoa for the salad. For more detail, read our quinoa cooking guide.

Assemble the salad

1. Place the cooled quinoa and cooked chickpeas in a large bowl. Loosen any compacted quinoa gently with a fork.
2. Add cucumber, tomato and chopped herbs. If your tomatoes are especially watery, drain some of their loose juice first.
3. Whisk lemon juice with oil, black pepper and a small amount of salt. Pour over the bowl and fold through.
4. Taste a forkful containing quinoa and vegetables together. Add extra lemon or seasoning in small steps.
5. Divide between two bowls. Add optional chilli only if everyone eating the salad wants it.

Make useful substitutions

Parsley gives a different flavour from coriander; choose what you enjoy. A little finely chopped onion can add sharpness, but start small so it does not overwhelm the other ingredients. For crunch, add a measured spoonful of sunflower seeds prepared according to the pack just before serving.

A plain or roasted seed topping changes the seasoning as well as the texture. Read the mix ingredients before adding it to a shared salad, especially where sesame or other allergens are relevant.

Packing lunch and handling leftovers

Pack into clean containers and refrigerate promptly. Carry in an insulated bag with an ice pack when refrigeration is not available during travel, then refrigerate on arrival. For the freshest texture, keep dressing and any crunchy topping separate until eating.

Keep prepared perishable food chilled at 4°C or below. FDA storage guidance recommends refrigeration within two hours, or one hour when the air temperature is above 32°C. Use clean containers and follow ingredient storage instructions.

Frequently asked questions

Can I use warm quinoa?

Yes for a warm bowl served immediately, but it will soften the vegetables differently. The salad described here uses cooled quinoa.

Is quinoa the same as rice?

No. It is a different ingredient with a smaller shape and different texture. The existing quinoa guide explains the base cooking method.

Can I leave chickpeas out?

You can, but the recipe yield and composition change. Consider what else you want in the meal instead of assuming the bowls remain equivalent.

View Quinoa Seeds for current pack options, or browse the seed pantry guide for other cooking ingredients.