Chickpea Quinoa Salad

Chickpea quinoa salad with spinach, cucumber, red onions, and pomegranate arils was on the menu this week, and it was also on our Thanksgiving table. It’s a hearty protein-rich salad that’s perfect for lunch or served with soup and a chunk of crusty bread for dinner. With its red and green colors, I think it would even work as part of a Christmas dinner.


  •  1 cup quinoa, rinsed
  •  5 oz. baby spinach, chopped
  •  1 small red onion, peeled and thinly sliced
  •  1 small pomegranate, seeds removed
  •  2 Persian cucumbers, quartered lengthwise, then sliced
  •  1-2 (15 oz.) cans chickpeas, drained
  •  1 small bunch Italian parsley, chopped
  •  1 recipe Apple Cider Vinaigrette
  •  1 avocado


  1. Cook quinoa according to package directions (or see Instant Pot directions in post). Transfer to a bowl and let cool at room temperature or in the refrigerator.
  2. Place the chopped spinach in a salad bowl. Top with the quinoa, onion, pomegranate arils, cucumber slices, chickpeas, and parsley. Toss to combine.
  3. Add desired amount of vinaigrette and toss again.
  4. Slice avocado and add just before eating.


If you don’t care for pomegranate, try dried cranberries.

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