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Chickpea Quinoa Salad

  • Author: Elaine Gordon
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4-6 1x


An easy and flavorful vegan salad full of plant-based protein and fiber. It is crunchy and satisfying in a wrap, sandwich or all by itself!



  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 cup cooked quinoa
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, diced
  • 2 stalks celery, finely chopped
  • 6 radishes, diced
  • 1/3 cup fresh chives, diced
  • 1 tablespoon dijon mustard
  • 1 tablespoon vegan mayo
  • 1 teaspoon agave
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon juiced


  1. In a medium mixing bowl, mash the chickpeas with a potato masher. You don’t want to over mash them. To create a nice texture, it works well to leave some whole and some mashed.
  2. Add all other ingredients and stir well to combine.
  3. Enjoy immediately or store in an airtight container in your refrigerator for up to five days. Serve chilled on gluten-free bread, wraps or crackers. This salad can also be enjoyed plain or wrapped in collard greens or lettuce wraps.

  • Category: Lunch