Bright, zesty, and packed with wholesome goodness, this Lemon-Walnut Quinoa & Chickpea Salad is a flavor-packed delight. The nutty crunch of toasted walnuts pairs perfectly with the fluffy quinoa, while tender chickpeas add a satisfying heartiness. A tangy lemon dressing ties it all together, creating a refreshing balance that’s both light and filling. Ready in just 30 minutes, it’s a quick yet impressive dish that’s perfect for busy days or last-minute gatherings.
Every bite offers a symphony of textures and tastes—creamy, crunchy, and citrusy all at once. This salad isn’t just delicious; it’s a nutrient powerhouse, loaded with protein, fiber, and vibrant flavors. Whether you’re meal prepping or serving it as a side, it’s a versatile recipe that’s sure to become a favorite. Simple to make, yet bursting with freshness, it’s a dish that feels as good as it tastes.
Fresh & Flavorful Ingredients
- For the Lemon Walnut Oil Dressing:
- 2 tablespoons walnut oil
- 1 tablespoon extra-virgin olive oil
- Juice and zest of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon honey, agave, or brown rice syrup (your choice)
- Sea salt and fresh black pepper (to taste)
- For the Salad:
- 2 cups arugula or other leafy greens (kale or spinach work too)
- 1 garlic clove, minced
- 2 cups just-cooked quinoa (warm)
- ½ can chickpeas, drained and rinsed (about ¾ cup)
- 3 or 4 radishes, thinly sliced
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup chopped walnuts
- ½ cup chopped chives
- ¼ cup chopped basil
- ¼ cup cotija, ricotta salata, or feta cheese, chopped (optional)
- Sea salt and fresh black pepper (to taste)
Simple Step-by-Step Instructions
- Make the Dressing: In a small bowl, whisk together the walnut oil, olive oil, lemon juice and zest, minced garlic, honey (or substitute), and a pinch of sea salt and black pepper. Set aside.
- Prepare the Salad Base: In a large bowl, add the arugula (or greens of choice) and minced garlic. Toss with the warm quinoa until the greens are slightly wilted. (If using salad greens, add them at the end to keep them crisp.)
- Add the Toppings: To the bowl, add the chickpeas, sliced radishes, sun-dried tomatoes, chopped walnuts, chives, basil, and cheese (if using).
- Dress the Salad: Pour the prepared dressing over the salad and toss gently until everything is well coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Finish with a drizzle of walnut oil and a sprinkle of shaved parmesan over individual bowls, if desired. Enjoy immediately!
Perfect Pairings: Serving Suggestions
This Lemon-Walnut Quinoa & Chickpea Salad is a versatile dish that can shine as a main course or a side. For a light lunch, serve it with a slice of crusty bread or a warm pita. If you’re pairing it with dinner, try it alongside grilled chicken, salmon, or roasted vegetables for a complete meal. It’s also a great addition to a picnic or potluck—just pack it in a sealed container and enjoy!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste or what’s in your pantry. Swap the arugula for spinach or kale, or use almonds instead of walnuts for a different crunch. For a vegan version, skip the cheese or use a plant-based alternative. You can also add avocado slices, cucumber, or roasted red peppers for extra flavor and texture. The possibilities are endless!
Keep It Fresh: Storage and Reheating Tips
This salad stores well in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness. If the quinoa absorbs too much dressing, simply drizzle a little extra walnut oil or lemon juice before serving. It’s best enjoyed cold or at room temperature, so no reheating is needed—perfect for meal prep or leftovers!
Quick and Easy: Time-Saving Tips
To save time, cook the quinoa in advance and store it in the fridge. You can also prep the dressing a day ahead and keep it in a jar—just give it a good shake before using. If you’re short on time, use pre-washed arugula and pre-chopped walnuts to streamline the process. This salad comes together in no time with a little planning!
Essential Tools: Equipment Guidance
You’ll need a few basic tools to make this recipe a breeze. A whisk or small jar is perfect for mixing the dressing, while a large mixing bowl makes tossing the salad easy. A sharp knife and cutting board are essential for chopping ingredients like radishes, chives, and basil. If you’re grating parmesan, a microplane works wonders for achieving those delicate shavings.
Lemon-Walnut Quinoa & Chickpea Salad
Ingredients
For the lemon walnut oil dressing:
- 2 tablespoons walnut oil
- 1 tablespoon extra-virgin olive oil
- Juice and zest of 1 lemon
- 1 clove garlic minced
- 1 teaspoon honey, agave, or brown rice syrup
- Sea salt and fresh black pepper
For the salad:
- 2 cups arugula or other leafy greens
- 1 clove garlic minced
- 2 cups just-cooked quinoa
- ½ can chickpeas drained and rinsed (3/4 cup)
- 3 or 4 radishes sliced
- ¼ cup sun dried tomatoes chopped
- ¼ cup chopped walnuts
- ½ cup chopped chives
- ¼ cup chopped basil
- ¼ cup cotija, ricotta salata, or feta cheese chopped
- Sea salt and fresh black pepper
Instructions
- Make the dressing: Whisk together the walnut oil, olive oil, lemon juice and zest, garlic, honey, and pinches of salt and pepper. Set aside.
- To a large bowl, add the arugula and garlic followed by your cooked warm quinoa. Toss until incorporated. The arugula will wilt slightly, which is what you want. (If you’re using salad greens, I would wait to add them until the end, I like arugula slightly wilted, salad greens, not. Raw slightly-wilted kale would also be good here).
- Add the chickpeas, radishes, sun dried tomatoes, walnuts, chives, basil, and cheese to the bowl and pour the dressing on top. Toss and taste. Add more salt and pepper if necessary. I finished this with another drizzle of walnut oil and some shaved parmesan over individual bowls.