This light, lemony Chickpea Quinoa Salad is bursting with Middle Eastern flavors (preserved lemons + sumac!) and trust me when I say, you’ll want to serve this up all summer long. Healthy, vegan and super flavorful, this salad satisfies! Video!

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!

Meet your new favorite salad! Not only will love how easy Chickpea Quinoa Salad is, I know you will fall in love with the flavors. Chickpeas and quinoa are tossed with cucumber, tomatoes, kalamatas, red onion, fresh dill and parsley and tossed in a very flavorful Preserved Lemon Dressing. Tart sumac (optional) gives it a sassy little punch.

Lemony Chickpea Quinoa Salad | 60-second video

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!

The best thing is, you probably have everything on hand to make this right now – and please don’t worry if you don’t have preserved lemons (take a peek at the recipe notes) but they do truly elevate here.

Lemony Chickpea Quinoa Salad with cucumber, tomato, dill, parsley and Preserved Lemon Dressing. #chickpeasalad #quinoasalad

Preserved lemons, if unfamiliar, are a flavorful Middle Eastern condiment, and in a nutshell, are lemons preserved in salt.

Here they are chopped finely and added to the dressing.

preserved lemon dressing

Book mark this Preserved Lemon Dressing- it’s super tasty!

Lemony Chickpea Quinoa Salad with cucumber, tomato, dill, parsley and Preserved Lemon Dressing.

Cook the quinoa while you prep all the veggies.

Here I’ve used canned chickpeas but feel free to cook from scratch- you’ll need 1 1/2 cups cooked.

Lemony Chickpea Quinoa Salad with cucumber, tomato, dill, parsley and Preserved Lemon Dressing. #chickpeasalad #quinoasalad

Then just assemble the salad.

Lemony Chickpea Quinoa Salad with cucumber, tomato, dill, parsley and Preserved Lemon Dressing. #chickpeasalad #quinoasalad

Give a toss with the Preserved Lemon Dressing and taste, adding more salt and lemon, to your liking.

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!

If making this salad ahead, make sure to re-taste for salt and lemon before serving.

Pair this with other Middle Eastern Dishes:

  1. Grilled Chicken Shawarma
  2. Baba Ganoush 
  3. Homemade Pita Bread
  4. Authentic Falafels!
  5. Tzatziki! 

 

OK. Hope you are hanging in.

xoxo

Sylvia

 

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Lemony Chickpea Quinoa Salad with cucumber, tomato, dill, parsley and Preserved Lemon Dressing. #chickpeasalad #quinoasalad

Lemony Chickpea Quinoa Salad

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: salad, vegan salad
  • Method: tossed
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!


Ingredients

Scale

Preserved Lemon Dressing

  • 1/4 cup preserved lemons, finely chopped (or see notes)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sumac (optional)

Chickpea Quinoa Salad

  • 3/4 cup quinoa (dry, uncooked)
  • 1 1/2 cups water
  • 1 15-ounce can chickpeas, rinsed and drained ( 1 1/2 cups cooked chickpeas)
  • 1/2 cup red onion, finely chopped (see notes)
  • 1 English cucumber, diced (2 cups)
  • 1 bell pepper (yellow is nice) diced
  • 1 cup cherry or grape tomatoes, halved ( or chopped radish)
  • 1/4 cup kalamata olives, chopped or halved
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup dill, chopped (or sub mint, or use both!)
  • Other optional additions: avocado, feta, radishes

Instructions

Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

Make the dressing, by mixing all in a bowl.

Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.

Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss.

Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.


Notes

If no access to preserved lemons, substitute zest from one whole lemon plus 1/2 teaspoon salt. Add more lemon juice to taste.

Salad will keep 3-4 days in the fridge.

Nutrition

  • Serving Size:
  • Calories: 253
  • Sugar: 3.4 g
  • Sodium: 607.4 mg
  • Fat: 12.8 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 30.3 g
  • Fiber: 6.1 g
  • Protein: 7.5 g
  • Cholesterol: 0 mg

Keywords: chickpea salad, middle eastern salad, chickpea quinoa salad, vegan chickpea salad, preserved lemon dressing, vegan salad recipe, preserved lemon recipes

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Comments

  1. I made this salad for my family and it is absolutely delicious. Everyone loved it and it will be my go-to salad. Thanks🙂

  2. This salad is amazing! I made it as an app for a Mediterranean dinner, placing spoonfuls into individual Boston lettuce leaves. It was a hit!

  3. Greetings, this recipe looks delicious and I would like to try it. However, we do have a chickpea allergy in the family- what do you suggest would be a good substitution?
    From across the way in South Florida…

  4. This was absolutely delicious to both my husband and I and makes a filling meal all by itself.

  5. This salad is delicious! Thank you for sharing your recipes. They always turn out fantastic.

  6. About to try this recipe and want to check first…………..for preserved lemon dressing:-
    1) do you use both the flesh and skin of preserved lemon; and
    2) do you rinse/soak preserved lemon in water before using to dilute salt concentrate?
    Thank you

  7. served this with christmas lunch the other day. what a great recipe, love that lemony hit. everyone loved it, and its now in my go to recipe list 🙂 thanks so much.

  8. Today’s the first I will be trying a recipe from this site I am going to make the lemony quinoa chickpea salad I will let you know how it turns out

  9. Delicious! Prepared recipe as stated, except added some minced celery in place of some cucumber and did not look for the Sumac spice. Friends loved it and took all the few leftovers! Will definitely become a staple in my house. Thanks Sylvia!

  10. AMAZING!!! Perfect balance of flavors!! For the dressing, I leave out the preserved lemon (I don’t put lemon zest), and it’s delicious! I also leave out the dill and parsley, because my mom doesn’t like them. This is a REGULAR in our house!! Thank you sooooo much for the recipe! 5 stars!

  11. This was the first recipe I ever made from Feasting at Home, and I made it again recently as a side for a cookout. It is so delicious and such a crowd pleaser!

  12. Fabulous salad! Didn’t have preserved Lemon, so I used lemon zest and lots of juice, and skipped the Sumac. Will for sure do this again, many times.

  13. This is an outrageous salad! One I am sure to make again. Instead of a lemony dressing, I substituted olive oil, small amount, and Colavita Balsamic vinegar.

  14. Omg, this salad is so delicious! The combination of flavours is dynamic! So good!

  15. I will make this as often as possible. It is soo delicious! Fresh summer vegetables. Preserved lemons are my new favorite ingredient. I have shared this recipe with all of my friends.

  16. The preserved lemon and sumac really make the flavor POP! So worth the effort to use these ingredients.

  17. Just made this, so healthy and delicious, perfect thing to pack for a work lunch!

  18. I made this today and it was delicious. Because of food allergies, I had to make two versions and leave some of the ingredients out in one version, but both were delicious. We used quinoa, bulgar and black rice mixed as the grains. We’ll definitely make it again.

  19. This hit all,the right spots for my family. I’m a vegetarian and so is one of my granddaughters. My son loves preserved lemons, the wife of one of my grandsons loves quinoa. Plus we all love chickpeas. I had a very happy family. It was delicious!

  20. We tried this with tri-color quinoa last week and loved it! So fresh and lemony, and avocado and feta seal the deal. Thanks for another healthy delicious salad!

  21. I’m not a huge fan of quinoa but I plan to try this recipe because everything else looks so darn tasty!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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