Quinoa Salad with Avocado and Chickpeas is a fresh, filling salad that works for lunch, meal prep, or a light dinner. Fluffy quinoa creates the base, chickpeas add plant-based protein, avocado brings creaminess, and a lemony dressing keeps everything bright.
The key is cooling the quinoa before mixing so the avocado and herbs stay fresh. This salad is flexible enough for packed lunches, picnic sides, or a quick dinner bowl with extra greens.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 ripe avocado, diced
- 1 can chickpeas, rinsed and drained
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Instructions
1. Cook the Quinoa
Combine quinoa and water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Let it rest for 5 minutes, then fluff with a fork.
2. Cool the Base
Spread the cooked quinoa on a plate or tray for a few minutes so it cools faster. Warm quinoa can soften avocado and herbs too much.
3. Mix the Salad
Add quinoa, chickpeas, avocado, red onion, tomatoes, and parsley to a large bowl.
4. Dress and Serve
Whisk olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently so the avocado stays in pieces.
Meal Prep Tips
Cook the quinoa up to 3 days ahead and store it separately. Add avocado the day you plan to eat so it stays green and creamy. If packing for lunch, keep a lemon wedge nearby to freshen the flavor before serving.
Easy Variations
- Add cucumber for extra crunch.
- Use feta or dairy-free feta for a salty finish.
- Add roasted peppers or corn for more color.
- Serve over greens to turn it into a larger salad bowl.
Recipe Checklist
- Rinse quinoa before cooking.
- Cool quinoa before adding avocado.
- Drain and rinse chickpeas well.
- Use fresh lemon juice for the brightest dressing.
- Add avocado close to serving for the best texture.
FAQ
Can I make quinoa salad ahead of time?
Yes. Prep the quinoa and vegetables ahead, but add avocado and dressing closer to serving for the freshest texture.
Is this quinoa salad vegan?
Yes, as written it is plant-based. Keep any optional toppings dairy-free if needed.
Can I use canned chickpeas?
Yes. Canned chickpeas are convenient; just rinse and drain them before adding.
How long does it last in the fridge?
Without avocado, it can last up to 3 days. With avocado mixed in, it is best within 24 hours.