Quinoa Chickpea Salad Recipe

This quinoa chickpea salad is a bright & fresh salad recipe inspired by a Le Pain Quotidian copycat recipe! Packed fresh vegetables, grains, a bright lemon vinaigrette. Great to meal prep, make ahead, or batch cook.

This hearty high protein vegetarian salad recipe is loaded with good-for-you ingredients!  Serve this on a summer day for lunch, for brunch, or as a simple and delicious dinner. Make this with red, white, or tri-colored quinoa – any type you prefer!

This red quinoa chickpea salad is a bright and refreshing lunch or dinner idea! It’s loaded with whole grains, legumes, vegetables, and topped with a sweet lemon vinaigrette.  This is one of my favorite clean eating recipes that I make on repeat all year long.

I love red quinoa in salads, its definitely one of my favorite grains, so when I do cook it I like to cook it in bulk and have it every day of the week.  The first time I ever had red quinoa was in a salad at the restaurant Le Pain Quotidian, and I loved it so much I went back for it  a bunch of times.  Since there aren’t any Le Pain’s where I live now in New England… I’ve recreated my favorite restaurant quinoa salad at home. 

This Red Quinoa Chickpea Salad Recipe Is:

• Bright
• Filling
• Flavorful
• Packed with Flavor
• Vegan
• Gluten Free
• Nutritious, High in Fiber and Protein

Quick Quinoa Recipes for the Win!

Since I’ve learned how to make Perfect Quinoa in the Rice Cooker, Cooking up a big batch of grains is so easy and very meal-prep friendly.  I like to chill the quinoa before serving in the salad, but its  also great warm. This salad got a huge thumbs up from the hubs! 

I had enough ingredients to make a few mason jar salads for our lunches during the week, and they make fresh and filling lunch for the office!

What’s In This Copycat Le Pain Quotidian Quinoa Salad Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Arugula, Lemons, Tomatoes, Garlic

• Red quinoa: I love red quinoa, so I always have plenty stocked in the pantry!   I used a red quinoa, but you can use red or multicolored. You can cook quinoa on the stove top, in the Instant Pot (my preferred method), in the rice cooker.   This red quinoa is a fantastic addition to salads, soups, or wraps.
• Extra virgin olive oil
• No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
• Dijon Mustard – for a really nice flavor and texture, this Dijon is a favorite in our pantry… I’d stay clear from yellow prepared mustard for this recipe.
• Sea salt and black pepper

How to Make this Red Quinoa and Chickpea Salad:

1. Cook Quinoa – I follow my recipe for rice cooker quinoa, or follow package instructions.
2. In a large salad bowl layer the arugula, chickpeas, sun dried tomatoes, artichoke hearts, and fresh tomatoes.  Add the red quinoa to the top and dress with a squeeze of lemon.
3. In a pint sized mason jar, add all the dressing ingredients together.  Secure the lid and shake to combine.
4. Pour dressing over salad and serve!

More Easy Quinoa Recipes You’ll Love!

Parsley Tabbouleh with Quinoa Recipe

Thai Quinoa Salad with Peanut Sauce Recipe

Bruschetta Quinoa Salad Recipe

Rice Cooker Quinoa Recipe

Simple Lemon Quinoa Salad

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Quinoa Chickpea Salad

Kelly Jensen

This easy quinoa chickpea salad can be made with any color quinoa – it's packed with fresh vegetables and a bright lemon vinaigrette. Great to meal prep, make ahead, or batch cook. Inspired by a copycat recipe at Le Pain Quotidien restaurant.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Lunch, Salad

Cuisine Mediterranean

Servings 5

Calories 350 kcal

Ingredients

  

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For the Red Quinoa Salad

• 2 cups cooked quinoa I used red, but you can use white quinoa or tri-colored
• 4 cups arugula
• 2 cup No-Salt-Added Chickpeas if canned, rinse first
• 2 fresh tomatoes
• 1/4 cup chopped sundried tomatoes
• 1/4 cup chopped Artichoke Hearts
• Juice of 1/2 lemon

For the Lemon Vinaigrette Dressing

• 2 lemons juiced
• 1/2 cup olive oil
• 2 tablespoons whole grain mustard
• 1 clove garlic pressed
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper

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Instructions

 

• Cook quinoa according to package instructions. Make sure quinoa is cool before adding to salad.
• In a large salad bowl layer the arugula, chickpeas, sun dried tomatoes, artichoke hearts, and fresh tomatoes. Add the red quinoa to the top and dress with a squeeze of lemon.
• In a pint sized mason jar, add all the dressing ingredients together. Secure the lid and shake to combine.
• Pour dressing over salad and serve!
• If making a mason jar salad layer (in this order): Dressing on the bottom, then chickpeas, fresh tomatoes, sun dried tomatoes, artichoke hearts, arugula, and top with red quinoa. Secure lid and shake upside down for a minute before serving!

Nutrition

Calories: 350kcalCarbohydrates: 64gProtein: 15gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gSodium: 606mgPotassium: 915mgFiber: 11gSugar: 5gVitamin A: 872IUVitamin C: 35mgCalcium: 109mgIron: 5mg

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