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Top down view of a bowl of chickpea quinoa salad tossed together with fresh basil leaves and marinated cherry tomatoes.

Chickpea Quinoa Salad with Marinated Tomatoes

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  • Author: Catherine Perez
  • 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


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.


  • 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
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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.