Go Back Email Link

30-Minute Vegan Chickpea Quinoa Bowl

Linda M. Harris
A colorful, protein-rich salad featuring quinoa, chickpeas, crisp veggies, fresh herbs, and a tangy preserved lemon dressing. Perfect for quick lunches, meal prep, or a light, satisfying dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch, Salad, Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 6

Equipment

  • Medium Saucepan – 1
  • Large mixing bowl (1)
  • Knife (1)
  • Cutting Board – 1
  • Measuring Cups & Spoons

Ingredients
  

Preserved Lemon Dressing

  • 1/4 cup preserved lemons finely chopped (or substitute with 1 medium lemon zest + 1/2 tsp salt)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp sumac optional

Chickpea Quinoa Salad

  • 3/4 cup dry quinoa
  • 1 1/2 cups water
  • 1 15- ounce can chickpeas rinsed and drained (approx. 1 1/2 cups cooked)
  • 1/2 cup red onion finely chopped
  • 1 English cucumber diced (approx. 2 cups)
  • 1 bell pepper yellow preferred, diced
  • 1 cup cherry or grape tomatoes halved
  • 1/4 cup kalamata olives halved or chopped
  • 1/2 cup fresh flat-leaf parsley chopped
  • 1/4 cup fresh dill chopped (or sub with mint, or use both)
  • Optional additions: avocado feta, radishes

Instructions
 

  • Cook the Quinoa Perfectly: Start by rinsing 3/4 cup of dry quinoa under cold water using a fine-mesh sieve.
    This removes any natural bitterness from the coating called saponin. In a medium saucepan, combine the rinsed quinoa with 1 1/2 cups of water and a pinch of salt.
    Bring the mixture to a gentle boil over medium-high heat.
    Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 12–15 minutes, or until all the water is absorbed.
    Once cooked, remove the lid, fluff the quinoa gently with a fork, and set aside to cool slightly.
    Cooling ensures that the grains remain light and separate, avoiding a sticky texture in your salad.
  • Prepare the Preserved Lemon Dressing: While the quinoa is cooking, make the tangy dressing that gives this salad its signature flavor.
    In a small bowl, combine 1/4 cup finely chopped preserved lemons, 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, and 2 minced garlic cloves.
    Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sumac if desired.
    Whisk all ingredients together until smooth and well emulsified.
    The preserved lemon adds a bright, slightly salty tang, while olive oil provides heart-healthy fats.
    You can make this dressing up to three days in advance and store it in a sealed jar in the refrigerator.
  • Prep the Fresh Vegetables: Next, chop all the vegetables with care.
    Dice 1 English cucumber into small cubes (about 2 cups). Chop 1 bell pepper, preferably yellow, into bite-sized pieces.
    Halve 1 cup of cherry or grape tomatoes for a burst of juicy sweetness.
    Finely chop 1/2 cup red onion.
    If you prefer a milder onion flavor, soak the diced onion in a bowl of cold, lightly salted water for 5–10 minutes, then drain well.
    Chop 1/2 cup flat-leaf parsley and 1/4 cup fresh dill. If desired, mint can also be used either on its own or alongside the dill for extra aromatic freshness.
  • Rinse and Drain Chickpeas: Open a 15-ounce can of chickpeas (approximately 1 1/2 cups cooked), pour them into a colander, and rinse thoroughly under cold running water.
    Allow them to drain completely.
    Chickpeas provide plant-based protein and fiber, making the salad both filling and nutritious.
  • Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, drained chickpeas, prepared vegetables (cucumber, bell pepper, tomatoes, red onion), and chopped herbs (parsley and dill).
    Add 1/4 cup chopped or halved kalamata olives for a briny, savory balance.
    If you’d like, include optional ingredients such as diced avocado, crumbled feta, or sliced radishes at this stage.
  • Add Dressing and Toss Gently: Pour the prepared preserved lemon dressing over the salad ingredients.
    Using a large spoon or salad tongs, toss gently to combine all components evenly.
    Make sure each grain of quinoa and each chickpea is lightly coated with the tangy dressing.
    Taste the salad and adjust seasoning as needed, adding more salt or lemon juice if desired.
    Keep in mind that quinoa and chickpeas can absorb flavors over time, so if preparing ahead, you might need to adjust the seasoning just before serving.
  • Chill or Serve Immediately: This salad can be enjoyed immediately at room temperature, or for a more refreshing experience, cover and refrigerate for 30–60 minutes to allow the flavors to meld together.
    It can also be made a day in advance for easy meal prep.
    When ready to serve, give it a final gentle toss and taste for any additional seasoning.
  • Final Presentation: Transfer the salad to a serving bowl or individual plates.
    Garnish with a few extra sprigs of fresh dill or parsley for a vibrant, fresh touch.
    Serve as a light lunch, a side dish with your favorite main course, or pack it for a nutritious workday meal.

Notes

  • For a milder onion flavor, soak diced red onions in cold salted water for 5–10 minutes, then drain.
  • Preserved lemons add a distinctive tang; if unavailable, substitute with fresh lemon zest plus a pinch of salt.
  • The salad keeps well in the fridge for up to 4 days, making it perfect for meal prep.
  • Quinoa can be cooked a day ahead and stored in an airtight container in the fridge.
  • Feel free to customize with extra vegetables like radishes, avocado, or roasted bell peppers for added color and texture.
QR Code linking back to recipe