Name: Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed in a fine-mesh colander; 2 cups water; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas; 1 ½ cups roughly chopped baby spinach; ½ cup chopped fresh flat-leaf parsley; ½ cup chopped fresh cilantro (or additional parsley); ⅓ cup chopped green onion (green parts only); ⅓ cup crumbled feta; ⅓ cup toasted pepitas (hulled pumpkin seeds); ¼ cup olive oil; 3 to 4 tablespoons lemon juice, to taste; 2 tablespoons tahini; 1 large clove garlic, pressed or minced; ½ teaspoon fine sea salt; Freshly ground black pepper, to taste

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If you’re on the hunt for a bright, nutritious, and incredibly tasty dish that feels like a warm hug in a bowl, then the Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe is exactly what you need. This salad perfectly balances fluffy quinoa, protein-rich chickpeas, fresh herbs, and the zing of a lemon-tahini dressing for a flavor explosion that’s as satisfying as it is refreshing. Whether you’re prepping a quick lunch or looking for a colorful side dish for your next gathering, this recipe will quickly become a favorite staple in your kitchen.

Ingredients You’ll Need

A clear glass bowl filled with pale beige chickpeas sits near the center on a white marbled surface. To the top-left of the bowl, there is a small glass container filled with a yellow liquid that looks like olive oil with seasonings. On the right side, two lemon halves with a bright yellow color rest directly on the white marbled surface. At the bottom of the image, part of a white bowl is visible, filled with a coarse mixture of black, white, and brown grains or seeds. The whole scene is bright with soft natural light, showing clear, simple textures and colors. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple, wholesome, and chosen to bring a lovely variety of textures and flavors to your Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe. Each component plays a critical role, whether it’s the nuttiness of quinoa, the freshness of herbs, or the creamy punch from the tahini dressing.

1 cup quinoa, rinsed: This super grain offers a light, fluffy base packed with protein and fiber.
2 cups water: Needed to perfectly cook the quinoa to tender and fluffy perfection.
1 can (15 ounces) chickpeas, rinsed and drained: Creamy and nutty chickpeas bring hearty texture and plant-based protein.
1 ½ cups roughly chopped baby spinach: Adds a fresh, leafy green vibrance and mild flavor.
½ cup chopped fresh flat-leaf parsley: Provides a bright, herbaceous punch that wakes up every bite.
½ cup chopped fresh cilantro (or more parsley): Adds a slightly citrusy, fresh note for extra herb depth.
⅓ cup chopped green onion (green parts only): Offers a gentle onion flavor without overwhelming the salad.
⅓ cup crumbled feta: Brings tangy creaminess and a salty finish that contrasts beautifully with the dressing.
⅓ cup toasted pepitas (hulled pumpkin seeds): Adds crunch and a toasty nuttiness that really elevates the texture.
¼ cup olive oil: The foundation of the dressing, providing richness and smoothness.
3 to 4 tablespoons lemon juice: Adds bright acidity to balance the tahini’s richness.
2 tablespoons tahini: This creamy sesame paste gives the dressing a luscious and nutty body.
1 large clove garlic, pressed or minced: Adds a warm, pungent kick that livens the dressing.
½ teaspoon fine sea salt: Enhances all the flavors in the salad and dressing.
Freshly ground black pepper, to taste: Provides subtle heat to finish off the dressing perfectly.

How to Make Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe

Step 1: Cook the Quinoa

Start by rinsing the quinoa to remove its natural coating, which can be a bit bitter. Place it with water in a medium saucepan, bring it to a boil, then reduce to a gentle simmer. Cook until the quinoa absorbs all the water, about 15 minutes, then remove from heat and let it rest covered for 5 minutes. This rest allows each grain to fluff up, giving you a perfect, light texture that’s key to this salad.

Step 2: Toast the Pepitas

While the quinoa is cooking, toast the pepitas in a small skillet over medium heat. Stir frequently until you see little popping sounds and a rich aroma fills your kitchen, about 5 minutes. This simple step amps up their flavor and adds an irresistible crunch to your salad that brings the whole dish together.

Step 3: Prepare the Lemon-Tahini Dressing

Mix olive oil, lemon juice, tahini, garlic, salt, and freshly ground pepper in a small bowl. Take a moment to taste and adjust the lemon or pepper to your liking. I love a zesty zing, so I usually go for the full 4 tablespoons of lemon juice. This dressing is where all the creaminess and brightness come together, making every bite sing.

Step 4: Combine Salad Ingredients

In a large bowl, combine the fluffy quinoa, rinsed chickpeas, chopped spinach, parsley, cilantro, green onions, crumbled feta, and toasted pepitas. Drizzle the lemon-tahini dressing over the top and toss everything gently but thoroughly. The result is a vibrant, fresh, and nutrient-packed salad that you can enjoy immediately or chill for later.

How to Serve Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe

A white bowl sits on a white marbled surface filled with a mixed salad of three visible layers: a base of cooked quinoa with small grains in white, red, and black colors, mixed throughout with bright green spinach leaves that add a fresh texture, and topped with scattered light beige chickpeas and pale green pumpkin seeds. Crumbled white cheese is sprinkled over the top, adding a soft, crumbly texture. A wooden spoon stands upright in the bowl, ready to stir the mix. To the left, two squeezed lemon halves and a spinach leaf rest on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really impress your guests or treat yourself, add a few extra crumbles of feta and a sprinkle of toasted pepitas on top. Fresh lemon zest or an additional handful of chopped herbs like parsley or cilantro also make great garnishes that brighten the presentation and flavor.

Side Dishes

This salad pairs wonderfully with grilled chicken, roasted vegetables, or alongside a hearty grain bowl. It’s versatile enough to complement any meal, from casual lunches to festive dinners, adding freshness and a protein boost without weighing things down.

Creative Ways to Present

For a fun twist, serve this salad in individual mason jars for grab-and-go lunches or festive potlucks. You can also stuff it into pita pockets or wrap it in large lettuce leaves for handheld snacks that are both portable and packed with flavor. The Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe lends itself to many creative serving ideas!

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully for up to three days in an airtight container in the refrigerator. The flavors meld and become even more delicious over time, making it perfect for meal prep or last-minute lunches. Just give it a gentle stir before serving.

Freezing

Due to its fresh greens and dressing, this salad isn’t recommended for freezing, as the texture and flavor may suffer. However, you can freeze cooked quinoa and chickpeas separately if you want to save time when making this salad in the future.

Reheating

If you prefer your salad warm, you can gently reheat just the quinoa and chickpeas portion before tossing everything together. This keeps the greens crisp and fresh while bringing comforting warmth to the dish.

FAQs

Can I use other grains instead of quinoa?

Absolutely! Bulgur, couscous, or farro can be great alternatives, though cooking times and textures will vary. Quinoa provides that light, fluffy feel while packing a good protein punch, which makes it especially ideal here.

Is this salad vegan-friendly?

To make this salad vegan, simply omit the feta or swap it with a plant-based cheese alternative. The dressing is already vegan, so it remains creamy and flavorful without dairy.

Can I prepare this salad in advance?

Yes, prepping in advance works well. Keep the dressing separate and toss just before serving to prevent the greens from wilting. The salad flavors develop beautifully after resting a bit.

How spicy is the lemon-tahini dressing?

The dressing has a bright, garlicky kick with a peppery finish, but it’s mild rather than spicy. You can adjust the garlic and pepper levels to suit your taste.

What can I substitute for tahini if I don’t have it?

You can replace tahini with almond butter or peanut butter for a different nutty twist, though the flavor will change slightly. Greek yogurt also works if you want a creamy texture but less nuttiness.

Final Thoughts

There’s something truly special about the combination of flavors and textures in the Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe. It’s fresh, filling, and effortlessly delicious — just the kind of recipe you’ll reach for again and again. Whether you’re cooking for yourself or sharing with friends, this salad will brighten any meal and keep you coming back for more. Give it a try and enjoy every vibrant bite!

Herbed Quinoa & Chickpea Salad with Lemon-Tahini Dressing Recipe

Ingredients You’ll Need