Chickpea Quinoa Salad (Easy + Vegan)

by Megan on Aug 1, 2025 (updated Dec 26, 2025)

5 from 2 ratings

This post may contain affiliate links. Read the affiliate disclosure here.

This vegan Chickpea Quinoa Salad is fresh, flavorful, and easy to make. Tossed in a lemon tahini dressing, it’s perfect for healthy lunches or meal prep.

Chickpea quinoa salad with lemon tahini dressing in a white bowl

If you’re anything like me, as soon as summer hits, I crave all things fresh, crisp, and easy to throw together, and this chickpea quinoa salad is exactly that: light, fresh, but still super satisfying. It’s been the salad of the summer for me.

Made with chickpeas and quinoa (hello plant-based protein), crunchy cucumber, shredded kale, and sliced almonds, it’s got all the textures you love in a salad. The star of the show is my lemon tahini dressing (which I could honestly eat with a spoon). I pour this dressing on everything – it’s creamy, tangy, and perfectly ties together all the ingredients.

Whether you’re meal prepping for the week or looking for a quick lunch idea, I’m telling you this vegan quinoa salad will be just the recipe for you.

Why You’ll Love This Chickpea Quinoa Salad

This quinoa chickpea salad is one of those lunches I always come back to—and I think you will too.

Bright, fresh, and flavorful: Loaded with crunchy veggies and a creamy lemon tahini dressing…swoooon!
Super easy to make: No fancy steps, simply toss everything together in a bowl.
Meal prep friendly: It holds up well in the fridge and tastes even better the next day!
Customizable: Add in extra protein, different dressings, avocado, etc.
Loaded with nutrients: Plant-based, gluten-free, and packed with plant-based protein and fiber.

Close-up of quinoa salad with kale, chickpeas, cucumber, and sliced almonds

Pouring lemon tahini dressing over chickpea quinoa salad

Ingredients You’ll Need

Scroll down to the recipe card to get the full recipe with measurements.

Quinoa: I love adding quinoa to salads (especially when I have leftover quinoa sitting in the fridge!). It adds a hearty texture, plus fiber and plant-based protein. Use cooked and cooled quinoa (white, red, or tri-color all work great!).
Chickpeas: I use canned chickpeas for ease, just drain and rinse.
Kale: This recipe calls for curly kale that’s torn into small pieces. It adds crunch, color, and green goodness! Unlike other greens, it holds up well in the fridge without getting soggy.
Cucumber: Adds a crisp, hydrating crunch.
Sliced Almonds: For texture and a subtle nutty flavor. Feel free to swap in chopped walnuts or pecans. For a nut-free version, try sunflower or pumpkin seeds.
Lemon Tahini Dressing: A creamy mixture made with tahini, lemon juice, maple syrup, dijon mustard, salt + pepper (plus a little water to thin). Rich, zesty, and completely oil-free!

How to Make Chickpea Quinoa Salad

Once everything’s prepped, this salad comes together in minutes. Just mix, toss, and enjoy. Doesn’t get easier than that!

Cook the Quinoa: Prepare the quinoa according to package instructions. Let it cool before assembling the salad.
Make the Lemon Tahini Dressing: In a mason jar or small bowl, whisk together the tahini, lemon juice, maple syrup, dijon mustard, salt, and black pepper. Add water 1 tablespoon at a time until the dressing is smooth and pourable.
Assemble the Salad: In a large bowl, combine the cooked quinoa, kale, chickpeas, diced cucumber, and sliced almonds. Drizzle the dressing over the salad and toss until everything is well coated. Taste and adjust as needed.

Serve immediately or store in the fridge for a ready-to-go lunch all week long!

Healthy quinoa salad with chickpeas, kale, cucumber, and almonds

Substitutions & Variations

This chickpea quinoa salad is super customizable, so feel free to make it your own!

Swap chickpeas for white beans.
Not a fan of kale? Use spinach or arugula. Just keep in mind they’re more delicate than kale, so the salad would best be enjoyed fresh.
Extra add-ins: Add more veggies like chopped bell peppers, carrots, cherry tomatoes, or red onion. Great way to clean out the fridge!
Garnishes: Top with sliced avocado and/or vegan feta.

How to Store Leftover Quinoa Salad

Like most quinoa salads, this one stores really well—making it ideal for meal prep. It’s one of my favorite recipes to prep ahead for quick, healthy lunches all week long.

And the best part? You don’t even need to store the dressing separately! As the salad sits, it soaks up the dressing and gets even more flavorful.

Store leftovers in an airtight container in the fridge for up to 3–4 days.

Flat lay of healthy vegan salad with kale, quinoa, and tahini dressing

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! This recipe is perfect for meal prep. You can prep it up to 3 days in advance and enjoy it straight from the fridge.

Can I freeze this salad?

I wouldn’t recommend it as the veggies and kale will lose their texture. This salad is best enjoyed fresh or refrigerated.

What can I use instead of tahini in the dressing?

Try cashew butter or sunflower seed butter for a similar creamy texture. Or use a lemon vinaigrette for something lighter!

you’ll love these too! More Salad Recipes

fall quinoa salad with sweet potatoes, kale, chickpeas, cranberries, pumpkin seeds, and vegan feta