Herbed Quinoa Salad with Avocado and Chickpeas

This quinoa salad with avocado and chickpeas bursts with fresh herbs—cilantro, basil, and mint—for a bright, clean flavor. It’s simple, nourishing, and a great option for a plant-based meal.

Quinoa in Salads

We love quinoa for salads because it cooks quickly, holds its texture, and pairs beautifully with bright, herb-forward dressings. It has a satisfying bite that works well with creamy avocado and firm chickpeas, and many families—kids included—find it easy to enjoy. One cup of cooked quinoa supplies about 8 grams of protein along with fiber, folate, zinc and other beneficial nutrients, which makes it a smart base for a nourishing, gluten-free meal.

This particular salad combines herby, citrusy vinaigrette with chickpeas, cherry tomatoes, and avocado for a dish that’s fresh, creamy, and full of texture. It’s vegan and naturally gluten-free, making it versatile for many diets and occasions.

Key Ingredients

• Quinoa – A reliable pantry staple. Buy in bulk if you use it often; it stores well and cooks quickly.
• Vegetable stock – Adds extra flavor when cooking quinoa; water works fine too if you prefer.
• Fresh herbs – Basil, mint, and cilantro give the vinaigrette its bright, layered flavor.
• Olive oil – Use good extra-virgin olive oil for a fruity, rich dressing.
• Lime – Freshly squeezed lime juice makes a noticeable difference compared with bottled juice.
• Maple syrup – A touch of sweetness balances the citrus and herbs. Honey is an easy substitute if not strictly vegan.
• Chickpeas – Canned, drained chickpeas add protein, heartiness, and texture.
• Cherry tomatoes – Sweet and juicy; halve them for easy eating and a pop of color.
• Avocado – Use a ripe Hass avocado that gives slightly to gentle pressure but isn’t mushy.

How to Cook Quinoa

There are several reliable methods to cook quinoa. Use whichever technique you prefer; the important parts are the ratio of liquid to quinoa, gentle simmering, and a resting period to steam for a light, fluffy texture.

Basic method:

• Combine 1 cup dry quinoa, 2 cups vegetable stock (or water), and 1/4 teaspoon kosher salt in a small saucepan.
• Bring to a boil, then reduce the heat to a low simmer.
• Simmer uncovered until the liquid is absorbed, about 15–20 minutes. Stir occasionally so all grains cook evenly.
• Remove from heat, cover, and let steam for at least 5 minutes.
• Uncover and fluff with a fork.

How to Make This Quinoa Salad

• Cook the quinoa following the steps above and allow it to cool slightly.
• Make the herb vinaigrette: In a mini food processor or with an immersion blender, blend the mint, basil, cilantro, olive oil, lime juice, and maple syrup until the herbs are finely pulsed and the dressing is emulsified. Taste and season with a pinch of salt as needed.
• Combine and chill: Place the cooked quinoa in a medium bowl, add the vinaigrette and about 1 cup of drained chickpeas, and stir to combine. Refrigerate until well chilled.
• Finish and serve: Stir in halved cherry tomatoes, then plate and top with sliced avocado, extra cherry tomato halves, and a few whole chickpeas. Serve immediately.

Toppings and Variations

Chickpeas, cherry tomatoes, and avocado are the core trio here, but feel free to mix things up based on what you have on hand.

• Feta – Crumbled feta adds a salty, tangy contrast for non-vegan eaters.
• Pickled onions – Quick-pickled red onions bring brightness and acidity.
• Mozzarella pearls – Use for extra creaminess in place of feta.
• Grilled or seared shrimp – Add shrimp for a higher-protein, pescatarian option.

Storage Tips

• Refrigerate leftovers in an airtight container for up to three days. The salad keeps well cold and is convenient for lunches.
• Add avocado last just before serving to prevent browning and keep the texture fresh.

Other Quinoa Ideas

If you enjoy this salad, try other simple quinoa bowls and salads with seasonal fruit, roasted vegetables, or lean proteins. Quinoa is a flexible base that pairs well with both sweet and savory flavors.

Herby Quinoa Salad with Avocado and Chickpeas

Author: Carolyn

This quinoa salad with avocado and chickpeas packs an herbaceous punch with cilantro, basil, and mint. It’s fresh, healthy, and clean.

Equipment

• Immersion blender or mini food processor

Ingredients

• 1 cup dry quinoa
• 2 cups vegetable stock (or water)
• 1/4 teaspoon kosher salt
• 2 tablespoons loosely packed mint
• 1/4 cup loosely packed basil
• 2 tablespoons loosely packed cilantro
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh squeezed lime juice
• 2 teaspoons maple syrup
• Pinch kosher salt, to taste
• 1 can chickpeas, drained
• 1 cup halved cherry tomatoes, plus extra for topping
• 1 avocado, sliced

Instructions

1. In a saucepan combine 1 cup quinoa, 2 cups vegetable stock, and 1/4 teaspoon kosher salt. Bring to a boil.
2. Reduce heat to medium-low and simmer uncovered until the liquid is absorbed, about 20 minutes. Stir occasionally so the grains cook evenly.
3. While the quinoa cooks, combine mint, basil, cilantro, olive oil, lime juice, maple syrup, and a pinch of salt in a tall measuring cup or small processor. Blend with an immersion blender or pulse in a mini food processor until the herbs are finely blended and the dressing is emulsified.
4. When the quinoa has absorbed the liquid, remove from heat, cover, and let it steam for 5 minutes. Fluff with a fork.
5. Transfer quinoa to a medium bowl, add 1 cup chickpeas and the herb vinaigrette, and stir to combine. Refrigerate until cooled.
6. Stir in halved cherry tomatoes, then top with sliced avocado, extra cherry tomato halves, and a few chickpeas. Serve immediately.

Nutrition (per serving)

• Calories: 383 kcal
• Carbohydrates: 38 g
• Protein: 8 g
• Fat: 24 g
• Saturated Fat: 3 g
• Sodium: 627 mg
• Fiber: 7 g
• Sugar: 5 g

Keyword: quinoa salad with chickpeas