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Quinoa, Chickpea, and Tomato Salad image of finish recipe
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1 from 1 vote

Quinoa, Chickpea, and Tomato Salad

Brain food packed with vitamins and leaves you energized.
Course: Lunch, Main Dish, Side Dish
Servings: 6
Calories: 133kcal


  • 1 cup quinoa washed and drained
  • 2 cups water
  • 1 (15 oz) can chickpeas (garbanzo beans) rinsed and drained
  • 1 cup grape tomatoes halved
  • 2 Tbsp green onions thinly sliced
  • 1 tsp basil
  • 1/2 tsp oregano
  • 2 Tbsp fresh parsley chopped
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp lemon juice


  • Place quinoa and water in a medium saucepan. Bring to a boil and cook for 15 to 20 minutes, or until water is absorbed. Allow to cool, and then fluff with a fork.
  • Add chickpeas, tomatoes, green onions, basil, oregano, and parsley to quinoa and stir gently to combine.
  • Whisk together olive oil, vinegar, and lemon juice. Pour over quinoa mixture and stir gently. May be served chilled or at room temperature.


Serving: 4g | Calories: 133kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3.7g | Saturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 134mg | Fiber: 4g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 2.7mg | Iron: 1mg