Quinoa chickpea and avocado salad with cucumbers, tomatoes, red onion, lime juice and cilantro – a flavorful vegetarian salad loaded with protein, fiber and healthy fats.
Quinoa Chickpea and Avocado Salad
Chickpeas (garbanzo beans) are my new favorite legume. I only recently started liking them in my salads, but now I can’t get enough. Using dried garbanzos taste better than canned, but for speed and convenience, canned is perfectly fine here. This is also vegan, gluten-free and dairy-free and under 250 calories. More of my favorite quinoa bowls are Grilled Mediterranean Chicken and Quinoa Salad, Southwestern Black Bean, Quinoa and Mango Medley, and Quinoa ‘Fried Rice’ to name a few.
I don’t know about you, but I’m counting the days until summer (54 days to go!!) Living near the ocean, nothing makes me happier than having my feet in the sand with a good book or magazine. But that also means bathing suit shopping (ugh!) and exposing a lot more skin than I did all winter. My solution – eat more salads (and of course exercise)!
This salad is perfect for lunch, you can make it ahead, leaving the cucumbers and avocado out, and add the just before your ready to serve.
Quinoa Chickpea and Avocado Salad
- 1 cup quartered grape tomatoes
- 15 oz can garbanzo beans, rinsed and drained
- 1 cup cooked quinoa
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 1 1/2 limes, juice of
- kosher salt and fresh pepper, to taste
- 1 cup diced cucumber
- 4 oz diced avocado, 1 medium hass
- Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Just before serving, add cucumber and avocado.
85 comments on “Quinoa Chickpea and Avocado Salad”
I can’t tell you how many times I’ve made this salad. It is by far one of my favorites. I’ve found that I prefer making it with red quinoa over regular (is that what it’s called?) quinoa.
As always so yummy. I used lemon juice in place of the lime and added in a touch of oregano. This made a wonderful lunch combined with Gluten Free 5 Ingredient Flatbread worth 2 points..
My family digestive systems do not like chick peas so I omitted them and added a little feta cheese and a splash of white wine vinegar. We really enjoyed this salad. Thank you!
Easy and good!! Will make it often, 🙂
This was the first recipe I've ever used where I have to incorporate quinoa, and it was amazing! I brought some for lunch and it was so delicious and filling and I didn't feel like I was missing any extra salad additive. Loved it!
SO TASTY!! I put a half portion on some mixed greens and added 1/4 cup of 90/10 taco meat. Didn't miss those tortillas for tacos one bit! Thanks!
I have substitute purslane and celery leaves for cilantro as those were available at the time in my fridge ,and i've added a bit of fennel and a touch of Tabasco as my family have a spicy-tooth.It was delicious,i have saved the recipe to try it soon again.Thanks for this vegan recipe!…
Just made this for lunch. I like it! Simple, light, good combo of ingredients. Will make it again. Thanks!
This was easy to make and so delicious! Thank you!!!
Easy and delicious recipe!! Thanks for sharing. I made the salad today and had to restrain myself from eating all of it. Glad I found you. :)}
I have made this 4 times in 2 weeks…my family loves it! simple, healthy and delicious. I follow the recipe exactly; it doesn't need anything added. (although I don't always add the avocado as I don't always have one on hand…still delish) Today I put some on a 60 cal, 9 grain wrap with some hummus and a little feta and it was delicious…my new favorite lunch. My son asked me to make it for him to take to a brunch today!
This was the easiest, most delicious dish! I paired it with barbecue chicken and a glass of Pinot Grigio! Next time, I might add feta crumbles! Thanks for such a wonderful summer side dish. My whole family loved it! I posted a pic with your tag on my Instagram so others in my circles might try it. (@ALLUREDECOR)
What could I use in place of the quinoa? My boys do not like quinoa (texture thing I think).
I bet you could do cous cous or wheat berries
couscous would be great
I was thinking of trying this with barley instead of quinoa. Has anyone else tried that, or have any thoughts on it?
Do you think it will be good with chicken also?
I made this today and it is delicious! It is perfectly light for summer! Thank you!
This is so tasty! Thanks for such a great healthy recipe!
This was awesome! Everyone at work was jealous of my lunch 🙂
Not a fan of cilantro, so I switched it out for mint – yum! This one's going to be a regular all summer long. Thanks, G!
I made this last week and can't stop thinking about it! I mixed a pouch of ranch-flavored tuna into the leftovers the next day for lunch, and it was delicious and filling 😀
Made this and your Southwestern Black Bean, Quinoa & Mango Medley yesterday for my lunches for the week!! Both are fabulous!!! Thank you!!!!
So glad to hear!
Had this for dinner tonight, it was a bit hit. Delish!
This is amazing! I just made it, it was super easy and so good!
Just made this tonight to have for Meatless Mondays tomorrow and it's so delicious! I thought that as is the flavor wouldn't be there and made your Zesty Avocado Cilantro Buttermilk Dressing to add to it, but I don't need it! Thanks again for another great recipe!
SOOO good! Thank you once again!!!