Quinoa Chickpea Salad with Dill Dressing

A delicious Quinoa Chickpea Salad with Lemon Dill Dressing! So easy to prepare, and filled with plant-based nourishment. Great for a healthy lunch, meal prep, picnics, potlucks, and more. (Vegan, gluten-free, oil-free.)

This nourishing Quinoa Chickpea Salad is so fresh and healthy!

It features a protein-rich base of quinoa and chickpeas. Then we add juicy tomatoes, crisp cucumber, and creamy avocado to the mix. And finally, toss it with a bright lemon-dill dressing.

Best of all, it holds up well in the fridge. So it's great for meal prep and take-along lunches. You can enjoy it as a side dish, light lunch, or bring a batch to share at summer gatherings, picnics, barbecues, or potlucks.

Ingredients for Quinoa Chickpea Salad

For the salad portion, you'll toss together in a large bowl:

• White quinoa: Quinoa contains all nine essential amino acids which makes it a complete protein. It's simple to cook and a great base for this salad!
• Chickpeas (garbanzo beans): These add a good source of plant-based protein, fiber, and other nutrients to the salad. (Feel free to substitute with another white bean if desired however.)
• Cucumber: Most often I use an English/hothouse cucumber because they're more flavorful and have less seeds. But regular seedless garden tomatoes work great too.
• Grape tomatoes or cherry tomatoes: I like these best in this salad because they have such a sweet, rich flavor. However you can substitute with roma tomatoes or other flavorful garden tomato if desired. Roasted tomatoes could also provide another delicious layer of flavor!
• Green onions (scallions): Or you can substitute chives or even finely diced red onion for a stronger flavor.
• Avocado: Either use one large avocado, or two smaller avocados.

Ingredients for Dill Dressing

For the lemon dill dressing, you'll whisk together in a small bowl or jar:

• Fresh lemon juice: You'll need about 1.5 lemons for this recipe. Feel free to also include a little lemon zest in the dressing for even more flavor.
• Red wine vinegar: Or you can substitute apple cider vinegar or a white wine vinegar.
• Fresh dill: This is one of my favorite herbs, so I'll toss in even more to the salad after it's finished.
• Garlic cloves: You can use one or two (or more) depending on how much you like garlic.
• Salt: A bit of fine grain salt helps bring out the flavors. Feel free to add as much or as little to your taste. You can also include black pepper if desired.

Customize it! Lemon zest, Dijon mustard, or a teaspoon or two of pure maple syrup are optional additions to the dressing as well. Change it up how you see fit!

Customizing

Vegetables: Swap in other veggies like sweet corn, red bell pepper, roasted bell pepper, artichoke hearts, carrots, sugar snap peas, zucchini, sun-dried tomatoes, etc.

Greens: You can even include finely chopped greens like arugula, spinach, or baby kale for more nutrients.

Herbs: I enjoy fresh dill in this salad, however it works great with other fresh herbs as well. Try fresh parsley, basil, cilantro, chives, or a combination of herbs.

Other additions: Add other flavors like Kalamata olives, vegan crumbled feta cheese, pine nuts, or whatever else sounds good. I keep this chickpea quinoa salad oil-free, but you can add a tablespoon of good quality extra-virgin olive oil to the dressing if desired.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days.

Tip: If preparing this salad in advance, feel free to add the avocado right before serving to help keep it fresh.

For more inspiration, also browse all quinoa recipes or salad recipes.

If you are enjoying this Quinoa Chickpea Salad recipe with dill dressing, also check out:

• Mexican Quinoa Salad with Cumin Lime Dressing
• Creamy Dill Dressing
• Vegan Italian Chopped Salad with Zesty Dressing

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