Kitchen & Garden

Brighten up your holiday table with this colorful Vegan Mediterranean Quinoa Salad Recipe with Chickpeas!

This vibrant dish is packed with protein and nutrients. Toss together fluffy quinoa, crunchy bell peppers, sweet cranberries, and zesty lime dressing for a refreshing crunch. It’s both a feast for the eyes and a wholesome meal.

Mediterranean Quinoa Salad Recipe Overview

Nutrition Information

What You Will Need

Ingredients for Vegan Mediterranean Quinoa Salad with Chickpeas

• 1 to 2 cups cooked quinoa (white or mixed color quinoa)
• 1 can (15 oz) cooked chickpeas (garbanzo beans), drained and rinsed
• ½ to 1 cup cherry tomatoes, halved
• ½ to 1 cup cucumber (English or Persian), diced
• ½ cup red onion, finely chopped
• ½ cup Kalamata olives (whole or sliced)
• 2 to 3 tbsp fresh parsley, chopped
• Optional: fresh herbs like mint or basil (to add extra freshness)
• 2 to 3 tbsp extra virgin olive oil
• 1 to 2 tbsp fresh lemon juice (or more to taste)
• 1 tsp balsamic vinegar or red wine vinegar (optional, for added depth)
• Salt and freshly ground black pepper to taste

Optional Ingredients (to add or vary)

• Toasted pine nuts or walnuts (for crunch)
• Diced red bell pepper (for color and sweetness)
• Garlic (minced or pressed, for flavor)
• Plant-based feta cheese or vegan cheese alternative (optional)
• A splash of white wine vinegar or apple cider vinegar
• Ground oregano or za’atar spice for added Mediterranean flavor

Vegan Mediterranean Quinoa Salad with Chickpeas — Step-by-Step Instructions

1. Cook the quinoa:
   Rinse 1 cup of quinoa under cold water. Combine quinoa and 2 cups of water in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cover and cook until water is absorbed (about 15 minutes). Remove from heat, keep covered, and let it sit for 5 minutes. Fluff with a fork and let it cool to room temperature.
2. Prepare the chickpeas:
   Drain and rinse one 15-ounce can of chickpeas thoroughly. Set aside.
3. Chop the vegetables:
   • Halve ½ to 1 cup cherry tomatoes
   • Dice ½ to 1 cup cucumber (English or Persian)
   • Finely chop ½ cup red onion (optional: soak in ice water 10-15 minutes to reduce sharpness, then drain)
   • Slice ½ cup Kalamata olives (pitted)
   • Chop 2-3 tablespoons fresh parsley
     Optional: Add diced red bell pepper or fresh herbs like mint for extra flavor.
4. Make the dressing:
   In a small bowl or jar, whisk together:
   • 2 to 3 tablespoons extra virgin olive oil
   • 1 to 2 tablespoons fresh lemon juice
   • 1 teaspoon balsamic or red wine vinegar (optional)
   • 1 small minced garlic clove (optional)
   • Salt and freshly ground black pepper to taste
   • ½ teaspoon dried oregano or za’atar spice (optional)
5. Combine salad ingredients:
   In a large bowl, add the cooked and cooled quinoa, chickpeas, and chopped vegetables and herbs. Pour the dressing over the salad.
6. Toss and adjust:
   Toss all ingredients thoroughly to coat everything evenly with the dressing. Adjust seasoning with more salt, lemon juice, or olive oil if needed.
7. Optional additions:
   For added texture and flavor, stir in toasted pine nuts or walnuts, or crumbled vegan feta cheese if desired.
8. Chill and serve:
   You can serve immediately or refrigerate for 1-2 hours to let flavors meld. This salad keeps well covered in the fridge for 3-4 days.

Make it ahead of time. It tastes even better the next day! The flavors of the quinoa, vegetables, and dressing have time to meld together, resulting in a more complex and satisfying taste. Many people find that quinoa salads are great for meal prepping because they hold up well and the flavors develop over time.¹Scrumdiddly. (2025). Easy Quinoa Salad. AllRecipes. https://www.allrecipes.com/recipe/229156/zesty-quinoa-salad/.

Frequently Asked Questions:

Colorful meals like Festive Quinoa Salad not only please the eye but also nourish the body. This holiday, let your lunch table shine with vibrant flavors and wholesome ingredients!

Mediterranean Quinoa Salad Recipe Card

Vegan Mediterranean Quinoa Salad with Chickpeas

Kenshah K.

Mediterranean Quinoa Salad with chickpeas: Toss quinoa, bell peppers, cranberries, and lime dressing for a nutrients-dense protein-packed crunch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Light Main, Salad, Side Dish

Cuisine Mediterranean

Servings 6 Servings

Calories 278 kcal

Ingredients

  

Ingredients for 6 Servings of Vegan Mediterranean Quinoa Salad with Chickpeas

• 1½ cups dry quinoa will cook up to about 4.5 cups cooked quinoa
• 1 can (15 oz) cooked chickpeas (garbanzo beans), drained and rinsed
• 1 cup cherry tomatoes halved
• 1 cup cucumber English or Persian, diced
• ½ cup red onion finely chopped
• ½ cup Kalamata olives pitted and sliced
• 3 tbsp fresh parsley chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp balsamic vinegar optional, but recommended for added depth
• Salt to taste (start with about 1 teaspoon)
• Freshly ground black pepper to taste (about ½ teaspoon)

Optional (if you want to add extras):

• ¼ cup toasted pine nuts or walnuts for crunch
• ½ cup diced red bell pepper for color and sweetness
• 1 small garlic clove minced (for flavor)
• ¼ cup crumbled plant-based feta optional
• ½ tsp dried oregano or za’atar optional for Mediterranean seasoning

Instructions

 

Vegan Mediterranean Quinoa Salad with Chickpeas — Step-by-Step Instructions

Cook the quinoa:

• Rinse 1½ cups of dry quinoa thoroughly under cold water. In a saucepan, combine quinoa with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and keep covered for 5 minutes. Fluff the quinoa with a fork and allow it to cool to room temperature.
  

Prepare the chickpeas, chop the vegetables and herbs:

• Drain and rinse one 15-oz can of cooked chickpeas thoroughly. Set aside. Halve 1 cup cherry tomatoes. Dice 1 cup cucumber (English or Persian). Finely chop ½ cup red onion. Slice ½ cup Kalamata olives (pitted). Chop 3 tablespoons fresh parsley. Optionally, add diced red bell pepper or fresh herbs like mint if desired.
  

Make the dressing and combine:

• In a small bowl or jar, combine: 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp balsamic vinegar (optional but recommended), Salt to taste (start with about 1 tsp), Freshly ground black pepper to taste (about ½ tsp). Whisk or shake well to combine. In a large mixing bowl, add the cooked and cooled quinoa, chickpeas, and chopped vegetables and parsley.
  

Dress the salad, toss, and adjust seasoning:

• Pour the dressing over the salad mixture. Toss thoroughly to coat all ingredients evenly. Taste and adjust lemon juice, salt, or olive oil as preferred. Optionally, add: ¼ cup toasted pine nuts or walnuts for crunch, or ¼ cup crumbled plant-based feta for extra flavor if desired.
  

Serve or chill:

• Serve immediately or refrigerate for 1-2 hours to allow flavors to meld. The salad keeps for 3-4 days in the refrigerator when stored covered.
  

Notes

• Use rinsed quinoa to remove its natural bitterness and ensure a cleaner flavor.
• Cook quinoa properly by simmering with the right water ratio (2:1) and letting it sit covered after cooking to fluff and steam fully.
• Allow cooked quinoa to cool to room temperature before mixing to prevent wilting the fresh vegetables.
• Drain and rinse chickpeas well to reduce excess sodium and improve texture.
• Chop vegetables uniformly for balanced texture and appearance.
• Soaking red onion in cold water for 10-15 minutes can mellow its sharpness if desired.
• Make the dressing fresh with quality extra virgin olive oil and fresh lemon juice for bright, vibrant flavor.
• Toss salad gently but thoroughly to coat all ingredients evenly with the dressing.
• Adjust seasoning after tossing, adding salt, pepper, or lemon juice gradually to taste.
• Add optional toasted nuts or vegan feta for crunch and flavor complexity.
• Refrigerate the salad for 1-2 hours if you want the flavors to meld before serving; the salad can be stored covered in the fridge for up to 3-4 days.
• Serve chilled or at room temperature as a light main or side dish.

Keyword Healthy Mediterranean quinoa salad, Mediterranean quinoa salad recipe, Mediterranean quinoa salad with chickpeas, Quinoa salad with chickpeas, Vegan quinoa salad

List of Sources

• 1
  Scrumdiddly. (2025). Easy Quinoa Salad. AllRecipes. https://www.allrecipes.com/recipe/229156/zesty-quinoa-salad/.