Gluten-Free Quinoa Chickpea Salad

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Looking for a vibrant, protein-packed salad that’s naturally gluten-free and delicious? This Gluten-Free Quinoa Chickpea Salad is light, tangy, and full of texture from crisp veggies, fluffy quinoa, and hearty chickpeas. It’s a no-lettuce salad perfect for meal prep, potlucks, or refreshing lunches!

Ingredients

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup chopped parsley or mint
• 1/4 cup crumbled feta cheese (optional)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Cook quinoa according to package instructions and let cool.
2. In a large bowl, combine quinoa, chickpeas, tomatoes, cucumber, onion, and herbs.
3. In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
4. Pour dressing over the salad and toss to combine.
5. Top with feta (if using) and serve chilled or at room temperature.

Tips

• For meal prep, store dressing separately until ready to serve.
• Add avocado, olives, or grilled chicken for variation.
• This salad stays fresh for up to 4 days in the fridge.

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There’s something incredibly satisfying about a chilled quinoa salad on a warm day. But not just any salad—this Gluten-Free Quinoa Chickpea Salad is colorful, crunchy, protein-packed, and refreshingly zesty. It’s a favorite among health enthusiasts, busy professionals, and anyone who needs a reliable meal prep option that tastes even better the next day.

Quinoa, despite being called a grain, is actually a seed—and it’s naturally gluten-free. It’s one of the few plant-based foods that’s a complete protein, meaning it contains all nine essential amino acids. Paired with chickpeas, which offer even more protein and fiber, this salad provides sustained energy and promotes gut health.

What makes this dish special is the fresh combination of ingredients: juicy cherry tomatoes, crisp cucumber, red onion for bite, and a pop of herbs like parsley or mint. A simple lemon and olive oil dressing brightens the flavors without overpowering them. Want to get fancy? Add a few crumbles of feta or grilled chicken to take it from side dish to main course.

This recipe is also incredibly meal-prep friendly. It stores beautifully in the fridge for several days, making it perfect for work lunches, quick dinners, or light weekend bites. Unlike leafy greens that wilt over time, the quinoa and chickpeas hold up well, absorbing the flavors of the dressing the longer it sits.

You can easily switch things up depending on what’s in your pantry. Swap in chopped kale or spinach, roasted red peppers, or olives. Use lime juice instead of lemon for a tangier twist. Add nuts like pistachios or slivered almonds for crunch. This salad is endlessly customizable and always gluten-free as long as you double-check your packaged items.

Because it’s naturally plant-based and gluten-free, it suits a wide variety of diets. It’s also a great dish to bring to potlucks or gatherings where you want to offer something fresh, healthy, and allergen-friendly. And because it’s dairy-optional, you can easily make it vegan too!

Whether you’re new to gluten-free eating or looking to add variety to your lunch lineup, this salad delivers. It’s light but satisfying, simple yet flavorful, and takes less than 30 minutes to make. For more refreshing ideas like this, follow us on Facebook at @SinfulRecipes and stay inspired daily!