Name: Lemon Herb Quinoa with Chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa (uncooked) 2 cups water 1 can (15 oz) chickpeas, drained and rinsed 1 cup fresh parsley, chopped; 0.5 red onion, thinly sliced; 0.5 cup cherry tomatoes, halved 1 lemon, juiced and zested 3 tablespoons extra virgin olive oil; 0.5 teaspoon salt Black pepper, to taste

Fresh, vibrant, and impossibly easy, this Lemon Herb Quinoa with Chickpeas is the kind of dish you’ll want to keep on rotation all year long. With nutty quinoa, protein-packed chickpeas, and a generous handful of fresh parsley, this salad is a perfect marriage of health and flavor. It shines equally well as a quick lunch, a refreshing side dish, or a light yet satisfying dinner.

Tossed with a zesty lemon vinaigrette and crisp veggies, every bite is a refreshing burst of citrus and herbaceous goodness. It’s naturally vegan, gluten-free, and ready in under 30 minutes—ideal for meal prep, picnics, or anytime you want something nourishing and flavorful without the fuss.

What Kind of Quinoa Should I Use?

For this salad, white or golden quinoa works best because it has a lighter texture and flavor that complements the fresh herbs and lemon without overpowering them. If you prefer a chewier bite and a richer taste, tri-color or red quinoa can also be used—just note the cooking times may vary slightly.

Ingredients for the Lemon Herb Quinoa with Chickpeas

Quinoa: The hearty base of this salad, quinoa is light, fluffy, and a complete protein. Make sure to rinse it well before cooking to remove its natural bitterness.
Chickpeas (Garbanzo Beans): These bring protein and creaminess to the dish. Use canned for convenience, or cook your own from dry if you have time.
Fresh Parsley: Flat-leaf parsley adds vibrant green color and a grassy, bright flavor that makes this dish sing.
Red Onion: Thinly sliced for sharpness and crunch—soak in water briefly if you prefer a milder taste.
Cherry Tomatoes: Juicy and sweet, they balance the lemon with natural acidity and color.
Lemon Juice & Zest: This is where the flavor magic happens. Fresh lemon gives the dish its citrusy brightness.
Olive Oil: Use a good quality extra virgin olive oil for a smooth and peppery finish to the vinaigrette.
Salt & Black Pepper: Essential for bringing all the flavors together. Taste and adjust as you go!

How To Make the Lemon Herb Quinoa with Chickpeas

Step 1: Cook the Quinoa

Rinse 1 cup of quinoa under cold water to remove its natural coating (saponin) that can taste bitter. Add it to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until all the water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork and allow it to cool.

Step 2: Prepare the Chickpeas

If using canned chickpeas, drain and rinse them thoroughly under cold water. This removes excess sodium and improves texture. If cooking from dry, make sure they are fully cooked and cooled before using.

Step 3: Chop the Fresh Ingredients

Finely chop a generous handful of flat-leaf parsley. Slice half a red onion thinly, and halve a cup of cherry tomatoes. For a milder onion flavor, soak the slices in cold water for 5-10 minutes, then drain.

Step 4: Make the Lemon Vinaigrette

In a small bowl or jar, whisk together the juice of 1 large lemon, 1 teaspoon of lemon zest, 3 tablespoons of extra virgin olive oil, ½ teaspoon salt, and freshly ground black pepper to taste. Taste and adjust acidity or salt as desired.

Step 5: Combine Everything

In a large mixing bowl, combine the cooled quinoa, chickpeas, chopped parsley, red onion, and cherry tomatoes. Pour the lemon vinaigrette over the salad and gently toss to coat all ingredients evenly.

Step 6: Chill or Serve

You can enjoy it right away at room temperature, but for best flavor, let it chill in the fridge for 30 minutes. This gives the lemon and herbs time to infuse into the quinoa and chickpeas beautifully.

Serving and Storing Lemon Herb Quinoa with Chickpeas

This salad is at its best served chilled or at room temperature, making it perfect for hot summer days, quick weekday lunches, or as a crowd-pleasing side at gatherings. It pairs beautifully with grilled fish, roasted veggies, or as a base for a Mediterranean-inspired bowl with hummus, olives, and greens.

To store, keep the salad in an airtight container in the refrigerator. It stays fresh for up to 4 days and actually gets better as it sits—the flavors deepen and meld together with time. If you’re making it ahead, give it a quick stir before serving and maybe an extra drizzle of lemon juice to wake everything up again.

Frequently Asked Questions

How far in advance can I make this salad?

You can prepare it up to 3-4 days in advance. Just store it in an airtight container in the fridge. The lemon and olive oil help preserve freshness.

Can I use a different bean instead of chickpeas?

Absolutely. White beans or black beans work well too, though the flavor and texture will be a bit different. Chickpeas hold their shape best.

Is this recipe freezer-friendly?

Not really. Quinoa freezes fine, but the fresh herbs and tomatoes won’t hold up in texture once thawed.

Can I add other vegetables?

Yes! Diced cucumber, roasted red peppers, or shredded carrots would be delicious add-ins. Just be mindful of the moisture level they might add.

Is this dish suitable for meal prep?

Definitely. It’s one of the best for prepping ahead because it doesn’t get soggy and tastes great over a few days.

What kind of lemon should I use?

Fresh lemons are best. Bottled lemon juice doesn’t have the same brightness and can taste metallic. Always zest before juicing for maximum flavor.

Want More Salad Ideas?

If you love this fresh and zesty Lemon Herb Quinoa with Chickpeas, you’ll definitely want to check out these other delicious and healthy dishes from the blog:

Mexican Street Corn Potato Salad for a bold and creamy twist on a classic.
Blueberry Cottage Cheese Breakfast Bake if you’re craving something light and protein-packed to start your day.
Easy Thai Red Curry Dumpling Soup when you want warming flavors in a bowl.
Healthy Mediterranean Salmon Dinner to pair with this quinoa salad for a complete dinner.
Grilled Peach and Honey Mustard Dressing that makes any salad unforgettable.

These dishes bring variety, nutrition, and loads of flavor to your table. Whether you’re meal-prepping, hosting, or just looking for something new, these recipes have you covered.

📌 Save this recipe to your Pinterest board so you can come back to it again and again: Life with Jam on Pinterest

And I’d love to hear how yours turned out! Did you toss in cucumber or try it with red quinoa? Maybe added feta? Leave a comment and share your tweaks.

Let’s inspire each other with creative spins on this feel-good favorite.