This tasty vegan Mediterranean Quinoa Salad is made with chickpeas for a superb high-protein side dish, salad or full meal. Enjoy with lemon juice and lots of fresh basil!
For more tasty vegan meals, see our vegan side dishes, high protein vegan meals, chickpea, Summer and vegan Italian recipes roundups.
The Best Vegan Mediterranean Quinoa Salad Recipe
I love chickpeas and quinoa for their high protein content. Both of them are super versatile and nutritious ingredients that should be staples in a vegan kitchen.
This salad combines a lot of Mediterranean flavors that will result in a tasty and healthy side dish that can even be a main dish with the addition of tofu, tempeh, tortilla…etc. (Try Jerusalem salad for a light Summer side dish.)
Ingredients for Vegan Mediterranean Quinoa Salad
You will need the following ingredients to make this salad:
- quinoa: any variety.
- chickpeas: I use canned. Easy!
- cherry tomatoes: or regular tomatoes, diced.
- olives: green, black, kalamata varieties work just as fine. You can even mix them!
- purple onion: finely diced.
- fresh basil leaves: dried basil is not good for this recipe.
- olive oil: sunflower seed oil or any neutral tasting oil is good, but since this is a Mediterranean recipe, olive oil is the best choice.
- lemon juice: fresh!
- balsamic vinegar: you can leave this out, if you don’t have any at home or sub with more red wine vinegar.
- red wine vinegar: you can leave this out, if you don’t have any at home or sub with more balsamic vinegar.
- salt, pepper
How to make Vegan Mediterranean Quinoa Salad
Step 1: cook the quinoa. (Instructions for cooking the best, fluffy quinoa are here in my green pea quinoa recipe.)
Step 2: Open the can of chickpeas and rinse them. You can keep the liquid from the can and use it later as aquafaba, if you want.
Chop all the ingredients, including the cherry tomatoes, olives, onions, fresh basil leaves and any other optional ingredients you’d like to use.
Put everything in a bowl, then combine with the fresh lemon juice, olive oil, vinegars, salt and pepper.
Serve your quinoa salad with any main dish, fresh bread or tortilla wraps.
Can Vegan Mediterranean Quinoa Salad be made in advance?
Yes, absolutely! You can make it ahead and keep it in the fridge for up to 3 days. Perfect for meal prep!
What else can I put in Vegan Mediterranean Quinoa Salad?
Here are some extra ingredients that are perfect to put in this salad:
- artichokes
- cucumber
- capers
- vegan feta cheese
Health benefits of quinoa
Quinoa is naturally gluten-free and high in protein. It is also a rich source of dietary fibers, certain B vitamins, magnesium and manganese. It is a great choice to include in your meals, be it sweet or savory!
Vegan Mediterranean Quinoa Salad with Chickpeas
Ingredients
- 1 1/2 cup quinoa (cooked)
- 1 can chickpeas
- 1 cup cherry tomatoes (quartered)
- 10 olives (green, kalamata or black)
- 1 1/2 cup fresh basil leaves
- 1/2 small purple onion
- 1 tbsp fresh lemon juice
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- 2 tsp red wine vinegar
- 1 1/2 tsp salt
- 1/3 tsp black pepper
Instructions
- Cook the quinoa. (Instructions for cooking the best, fluffy quinoa are here in my green pea quinoa recipe.)
- Open the can of chickpeas and rinse them. You can keep the liquid from the can and use it later as aquafaba, if you want.
- Chop all the ingredients, including the cherry tomatoes, olives, onions, fresh basil leaves and any other optional ingredients you'd like to use.
- Put everything in a bowl, then combine with the fresh lemon juice, olive oil, vinegars, salt and pepper.
- Serve your quinoa salad with any main dish, fresh bread or tortilla wraps.
More yummy vegan Summer recipes:
More vegan quinoa recipes you’ll love:
Did you make this vegan Mediterranean Quinoa Salad?
Let me know in the comments below!
My family loved this salad. I used white onion and it was just as good. I will definitely make it again. A great summer salad with lots of flavour!
I’m so glad you liked it, Kathryn! 🙂 My favorite is purple onion but the white variety is just as good!
Made this as a main dish for vegetarian lunch. An excellent summer meal. Made it the night before. I layered the ingredients but didn’t mix or dress until right before eating. Cooked the quinoa in veggie broth and made it as directed in the green pea quinoa recipe. Was indeed fluffier than standard. Thanks very much. Wonderful recipe.
What are the nutrition facts to help with managing carbs.
Thank you thank you for this delicious recipe that is sure to become a family staple!
I’m glad you liked it Lila.
Delicious and fulfilling salad!🩷
Balsamic vingear dressing saves this dish! Adds more taste in my opinion! Try it out with that!