Chickpea Quinoa Salad with a Creamy Hummus Dressing, gluten-free
- Feb 23, 2024
- 3 min read
Updated: Feb 26
A protein-rich Mediterranean-inspired salad made with chickpeas, quinoa, fresh vegetables and a creamy hummus dressing - perfect for meal prep, sharing and everyday nourishment.
A Nourishing Salad Built for Everyday Longevity
Some of the most nourishing meals are also the simplest. This chickpea quinoa salad brings together ingredients that have sustained communities for generations - legumes, whole grains, olive oil and fresh vegetables prepared in a way that feels both satisfying and effortless.
Chickpeas have long been valued across Mediterranean and Middle Eastern kitchens for their ability to nourish deeply while remaining gentle and grounding. Paired with quinoa, they create a balance of plant protein, fibre and slow-releasing energy that turns a salad into a complete meal rather than a side dish. The creamy hummus dressing ties everything together, adding richness while keeping the flavours fresh and vibrant.
Meals built around grains, legumes and vegetables are often linked to longevity not because of restriction, but because they provide steady nourishment day after day. This salad reflects that philosophy; simple ingredients layered thoughtfully, designed to be shared, prepared ahead, and enjoyed as food that truly sustains.
Watch How to Make It
Variations to this salad and how to store it:
Prep Ahead: Cook the quinoa in advance and store it in the refrigerator. This will save time when assembling the salad, especially if you're making it for a quick lunch or dinner during the week.
Roast the Chickpeas: For added crunch and flavor, consider roasting the chickpeas before adding them to the salad. Simply toss them in the olive oil and paprika, then roast them in the oven until crispy.
Marinate the Chickpeas Longer: If time permits, allow the chickpeas to marinate in the olive oil and balsamic vinegar mixture for a longer period, such as 30 minutes to an hour. This will enhance the flavor and ensure they absorb the marinade well.
Add Fresh Herbs: Consider adding fresh herbs like parsley, cilantro, or mint to the salad for added freshness and flavor. Chop them finely and toss them with the other ingredients before adding the dressing.
Make it a Meal: To turn this salad into a complete meal, consider adding protein such as grilled chicken, shrimp, or tofu on top.
Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate if possible to prevent the salad from becoming soggy.
Other Salad Recipes:
Chickpea Quinoa Salad with a Creamy Hummus Dressing
Serves 4
Prep 10 minutes
Cook 15 minutes
INGREDIENTS
Chickpeas:
1 x 400g can organic chickpeas, rinsed and drained
1 small red onion, finely sliced
1 teaspoon smoked paprika
¼ cup olive oil
¼ cup balsamic vinegar
(optional 1/2 teaspoon ground cumin)
Salad:
2 cups cooked quinoa
200g Greek feta, crumbled (or dairy-free alternative)
60g baby rocket
2 large tomatoes, diced
1 Lebanese cucumber, diced
Dressing:
4 tablespoons hummus, store-bought
3 tablespoons olive oil
1/3 cup lemon juice, freshly squeezed
1 teaspoon sea salt
1 teaspoon pepper
INSTRUCTIONS
1. Cook the Quinoa: Instructions on How to Cook Quinoa is found HERE
2. Prepare the chickpeas: Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’.
3. Prepare the vegetables: Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta.
4. Prepare the dressing: Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well.
5. Bring it together: In a large serving bowl, place the rocket, quinoa, cucumber, tomatoes, and chickpeas, and top it off with the creamy hummus dressing. Toss to combine and enjoy.
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Recipe and Photography Margaret Pahos @CreateCookShare
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