Spring Quinoa Salad

Quinoa & Chickpea Salad (Vegan)

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Gluten-Free, Vegan


This salad is as easy as cooking quinoa and adding chickpeas and chopped veggies. Squeeze some lemon on top and add chopped avocado. Done!


  • 1 cup uncooked quinoa
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 bunch of parsley, stems removed and leaves chopped (to yield about ½ cup tightly packed leaves)
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 bunch green onions, chopped
  • 1 Meyer lemon, juiced
  • 1 large avocado, sliced open, peeled, and cut into bite-sized pieces
  • Sea salt and pepper, to taste


  1. Cook the quinoa according to the package instructions.
  2. Combine the cooked quinoa, chickpeas, chopped parsley, chopped bell pepper, chopped green onions, lemon juice, and avocado in a large mixing bowl. Add salt and pepper and stir to make sure everything is combined.
  3. Serve slightly warm or at room temperature.
  4. Store any leftovers in the fridge for up to 5-6 days.