This quinoa chickpea salad combines fluffy quinoa with fresh spinach, chickpeas, and cucumber, dressed in a bright lemon vinaigrette and finished with cubes of creamy Brie.
This Quinoa Chickpea Salad is simple, flexible, and satisfying—quinoa tossed with baby spinach, chickpeas, and cucumber, all brightened with a lemony vinaigrette and topped with cubes of Brie. It’s an easy weeknight staple, great for vegetarian meals and make-ahead lunches.
Why Make This Dish
– Versatile: swap ingredients based on what you have or what’s in season.
– Works as a side or a main and is vegetarian (and easily vegan if you omit the Brie).
– Stores well in the fridge for several days, making it ideal for meal prep.
🥗 Ingredients
A short ingredient list makes this salad easy to customize.
Quinoa: Use quinoa or substitute another grain such as farro or brown rice—choose a grain that stays separate when cooked.
Chickpeas: Canned chickpeas are convenient; you can also use other beans like cannellini or black beans.
Brie: Swap for goat cheese, feta, or another cheese, or omit for a vegan version.
Spinach: Baby spinach works well; baby kale, mâche, or arugula are good alternatives.
Dried Herbs: Herbes de Provence, dried oregano, or a mixed seasoning work nicely in the vinaigrette.
🥣 Instructions
Rinse 1 cup quinoa in a fine-mesh strainer to remove any bitterness. Combine rinsed quinoa with 1 ¾ cups water and ½ teaspoon salt in a small saucepan.
Bring to a boil, reduce heat to medium-low, cover, and simmer for 15–20 minutes until the liquid is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, make the vinaigrette: whisk together 3 tablespoons fresh lemon juice, 2 tablespoons finely chopped shallots, 2 teaspoons Dijon mustard, and 1 teaspoon dried herbs. Slowly whisk in ½ cup olive oil and season with salt and freshly ground pepper.
Rinse and dry 2 cups packed baby spinach (or mâche) and roughly chop if desired. Dice ½ an English cucumber into bite-sized pieces. Slice 4 ounces Brie into small cubes. Drain and rinse a 15.5-ounce can of chickpeas.
In a large bowl, toss the cooked quinoa with the spinach, cucumber, and chickpeas. Whisk the vinaigrette again, pour half over the salad, and toss to coat the grains and greens. Fold in the Brie or scatter it on top as a garnish. Serve the remaining dressing on the side so people can add more to taste.
🧐 Recipe FAQs
Cooked quinoa and the assembled salad keep several days in the refrigerator. The vinaigrette will stay for at least a week. For best texture, store the components separately and combine just before serving, or expect the cucumbers and greens to become more wilted after a couple of days.
👩🍳 Expert Tips
Cooking Quinoa: Aim for distinct grains by using the water ratio and cooking time above. Avoid overcooking or using excess water, which makes quinoa sticky—separate, fluffy grains are ideal for this salad.
Other Dressings: This salad also pairs well with tangy or creamy dressings—try honey-mustard, honey-lime, apple-cider vinaigrette, or a tahini-yogurt dressing to change the flavor profile.
Other Delicious Recipes
If you enjoy quinoa salads, try different combinations of grains, vegetables, and dressings to keep meals fresh and interesting. Chickpeas also work beautifully in many other dishes, from hummus to curries.
If you try this quinoa salad recipe, I would love to hear from you! Leave a comment with your tweaks or feedback—it helps refine the recipe and inspires others.
📖 Recipe
Quinoa Chickpea Salad with Lemon Vinaigrette
Chef Molly Pisula
Pin Recipe
Ingredients
- 1 cup quinoa (6.4 ounces)
- 2 cups packed baby spinach or mache (2 ounces)
- ½ English cucumber (8 ounces)
- 4 ounces Brie cheese
- 1 15.5-ounce can chickpeas (garbanzo beans)
For the Vinaigrette
- 3 tablespoons fresh lemon juice
- 2 tablespoons finely chopped shallots
- 2 teaspoons dijon mustard
- 1 teaspoon Herbes de Provence or mixed seasoning
- ½ cup olive oil
Instructions
-
Rinse quinoa in a fine-mesh strainer to remove any bitter coating.
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Combine the rinsed quinoa with 1 ¾ cups water and ½ teaspoon salt in a small saucepan.
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Bring to a boil, reduce heat to medium-low, cover, and simmer 15–20 minutes until liquid is absorbed. Let rest 5 minutes, then fluff with a fork.
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While the quinoa cooks, whisk together lemon juice, chopped shallots, Dijon mustard, and dried herbs for the vinaigrette.
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Slowly whisk in ½ cup olive oil and season with salt and freshly ground pepper.
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Rinse and dry the greens, chop the cucumber into bite-sized pieces, cube the Brie, and drain the chickpeas.
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Toss quinoa with spinach, cucumber, and chickpeas in a large bowl. Add half the vinaigrette and toss until coated.
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Fold in the Brie or scatter it on top. Serve with the remaining dressing for extra brightness.
Notes
- Omit the Brie for a vegan version.
- Cooked quinoa keeps several days in the fridge—make a batch for easy lunches.
- The vinaigrette will keep at least a week refrigerated.
Nutrition
Instagram Users: If you share this recipe, tag @vanillabeancuisine or use #vanillabeancuisine—it’s great to see your variations.
More About Molly
Cooking with seasonal ingredients and balanced flavors is my passion. Trained as a French pastry chef and with years as a personal chef, I develop approachable, well-tested recipes for home cooks.
Learn more about me →