Chickpea Quinoa Salad with Marinated Tomatoes
A bright and zesty chickpea quinoa salad flavored with marinated tomatoes, lemon zested chickpeas and fresh herbs and corn. Great to meal prep for easy grab and go lunches.
Confession. I’m not the biggest fan of quinoa because most recipes I’ve tried have been pretty bland and disappointing. However, I’ve made it a point to make my own because I focus on adding as much flavor to each point of this salad.
So if you loved my Roasted Sweet Potato Quinoa Salad with Sesame Miso Sauce then you will absolutely love this chickpea quinoa salad with marinated tomatoes. The best part, you can make this whole recipe no cook, and I’ll share those details as to how below.
Why You’ll Love This Chickpea Quinoa Salad
- Uses simple ingredients to amplify and enhance every flavor in this dish
- Great to meal prep in advance for the week
- Can be made a no cook meal
- Completely vegan, gluten-free, soy-free and nut-free
- Loaded with protein, fiber and antioxidants
Key Ingredients and Substitutions
- Tomatoes: I used cherry tomatoes, but you can use any ripe tomato you like especially if they are in season for the best flavor. If you can’t have tomatoes, you can also try using roasted bell pepper. Just cut up and marinate as recommended.
- Shallot: Can be replaced with some finely chopped red onion or the white parts of scallions.
- Extra Virgin Olive Oil: This type of oil is really great for packing in good flavor.
- Balsamic Vinegar: Aim for good quality balsamic vinegar. If using a lower quality one, you can tone down the tang by adding a little bit of sugar or maple syrup to it.
- Chickpeas: For ease I recommend using canned chickpeas. You can also cook them yourself or opt for a different legume/pulse like roasted lentils or canned white beans.
- Quinoa: Use your favorite variety. If not a fan of quinoa, you can try using orzo or couscous as an alternative.
- Artichoke Hearts: I like the quartered marinated artichoke hearts for even more flavor. You can also replace this with your favorite olives or even some roasted zucchini.
- Corn: I like to use frozen or canned corn because it’s very easily available and doesn’t go bad. You can use fresh raw corn in this or roast it yourself for even more flavor.
- Cucumber: To avoid your salad from getting soggy, I recommend using Persian cucumbers or English cucumbers.
- Lemon: Fresh is best as we are also using the lemon zest to add more flavor.
- Seasonings: Fresh basil, parsley, dry oregano, red pepper flakes, garlic, salt and fresh cracked pepper. You can add some extra seasonings or change it out for a herb blend like Italian seasoning to make it even easier.
How to Make Chickpea Quinoa Salad with Marinated Tomatoes
Start by marinating both your tomatoes and chickpeas. Add your tomatoes to a bowl along with salt and pepper to help start drawing out some of the juices from the tomatoes. Top it with garlic, the herbs and spices, minced shallot, balsamic, olive oil and stir to combine, then set aside.
For the chickpeas, combine the chickpeas with the lemon zest and juice, olive oil, garlic, herbs and a good pinch of salt and pepper to season. Toss together and set aside as you prepare the base of your salad.
Combine the quinoa, chopped cucumber, artichoke hearts, corn and basil leaves in a large mixing bowl. Top with the chickpeas and the marinated tomatoes along with the marinade all. Toss to coat and adjust salt and pepper to taste before serving.
Expert Tips
- For more protein add in protein rich options like hemp hearts, roasted tofu and nutritional yeast. Three tablespoons of hemp hearts provides 10 grams of protein and is great to mix in with the quinoa!
- If your balsamic vinegar is strong and acidic, add a touch of sweetener to it to tame the flavor to your liking.
- Add your fresh basil leaves when serving. This will prevent your basil from darkening in the fridge over time and keep your salad tasting fresh.
- To make this meal no cook, use pre-cooked frozen or shelf stable quinoa. Heat it in the microwave according to package so you don’t have to do any stove top cooking.
Frequently Asked Questions
For the best quinoa, add 1 cup of quinoa to 2 cups of vegetable broth (or water with a bouillon cube) to a sauce pan. Bring to a boil and then reduce immediately to the lowest setting and cover with a lid. Cook for 15 minutes and then remove from heat. Let it sit for 5 to 10 minutes with the cover on. Remove the cover, fluff the quinoa and allow to sit undisturbed for an extra 5 to 10 minutes. Fluff again and your quinoa should be perfect.
Layer the ingredients in large containers or a mason jar. Add the marinated tomatoes at the bottom then layer the corn, marinated chickpeas, the quinoa and follow with the cucumbers, then the herbs and any extra greens at the top. When ready to eat, give the jar or container a good mix to combine everything before enjoying. Layering the salad like this will prevent the salad from getting soggy.
Once prepared it’s perfect to eat as is at room temperature. The salad can continue to marinade in the fridge overnight and eaten chilled as well.
Once combined you can store the quinoa salad in an airtight container and place in the fridge for up to 4 days.
Yes! One of my favorite things about this combo is that it’s very easy to swap out for things you have on hand. Feel free to swap for other seasonal vegetables to your liking.
How to Serve
This salad can be served as is or can be enjoyed as a side along with extra protein. Some of my favorite protein options to add to this salad include:
More Easy Summer Meal Prep Ideas
- Dominican Spiced Mashed Chickpea Salad
- The Easiest Red Curry Peanut Noodles
- Creamy Red Pesto Pasta
- Vegan Burrito Bowl with Spiced Lentil Taco Meat
- Garlic Sesame Noodles
- Vegan Fajitas with Soy Curls
Chickpea Quinoa Salad with Marinated Tomatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Lunch
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
A bright and zesty chickpea quinoa salad flavored with marinated tomatoes, lemon zested chickpeas and fresh herbs and corn. Great to meal prep for easy grab and go lunches.
Ingredients
- 1 cup dry quinoa, rinsed
- 2 cups vegetable broth (or 2 cups water with a vegetable bouillon cube)
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, crushed and divided
- 1 shallot, minced
- 3 tbsp fresh parsley, minced
- 3 tablespoons extra virgin olive oil
- 1 1/2 tbsp balsamic vinegar
- 1/4 tsp red pepper flakes, optional
- 1 tsp sugar or maple syrup, optional
- 1, 15 oz can chickpeas, rinsed and drained
- Zest and juice of one small lemon
- 1 tsp dry oregano
- 2–3 Persian cucumbers or 1/2 an English cucumber, chopped
- 1/4 cup marinated artichoke hearts, chopped
- 1 cup frozen corn, thawed
- 1/4 cup fresh basil leaves
- Salt & pepper
Instructions
- To cook the quinoa, add it to a large sauce pan along with 2 cups of vegetable broth. Bring the quinoa to a boil and then immediately reduce the heat to the lowest setting then cover. Cook the quinoa covered for 15 minutes and remove from heat and allow to stand for 5-10 minutes with the lid on. Remove the cover, fluff and stir then allow the quinoa to sit for an extra 5-10 minutes uncovered.
- In a small bowl add in the halved tomatoes and sprinkle with a pinch of salt and pepper. Add one garlic clove that’s been crushed, shallot, parsley, 2 tablespoons extra virgin olive oil, balsamic vinegar, and pepper flakes. Give everything a good mix, taste and if the vinegar is strong add the sugar and mix again then set aside.
- Add your drained chickpeas to a bowl and add the remaining garlic, zest, lemon juice, oregano and a good pinch of salt and pepper. Mix again and set aside with the tomatoes for 15 minutes.
- To a large mixing bowl add in your quinoa, cucumbers, artichoke hearts, corn, and basil leaves. Top with the marinated chickpeas and tomatoes making sure to drizzle on top any of the remaining dressing from the tomatoes. Toss together and serve.
Notes
For more protein add in protein rich options like hemp hearts, roasted tofu and nutritional yeast. Three tablespoons of hemp hearts provides 10 grams of protein and is great to mix in with the quinoa!
If your balsamic vinegar is strong and acidic, add a touch of sweetener to it to tame the flavor to your liking.
Add your fresh basil leaves when serving. This will prevent your basil from darkening in the fridge over time and keep your salad tasting fresh.
To make this meal no cook, use pre-cooked frozen or shelf stable quinoa. Heat it in the microwave according to package so you don’t have to do any stove top cooking.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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Loved it!
So glad to hear! Thank you! 🙂