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Warm Lemon Quinoa Salad with Chickpeas {Recipe}

  • Author: Diana of
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4 1x


This recipe makes for a great protein-packed vegan/vegetarian entrée or everyday side dish. Consider even trying it for breakfast. Top it with a fried egg! And, freshest is always best, but this dish also reheats well for easy leftover eats.


  • 1 cup cooked quinoa (cooked according to package directions – I used water, but broth would be more flavorful)
  • 1 1/2 tablespoon olive oil
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 red bell pepper, chopped small
  • 1 bunch fresh spinach (or sub baby spinach, about 46 loose cups – it wilts down!)
  • juice of 2 lemons
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon, plus more to taste
  • salt, to taste


  1. Heat 1 tablespoon oil in a large sauté pan over medium heat. Add chickpeas and spread to an even layer. Cook for 3-4 minutes, until lightly browned. Stir and repeat. Move to a bowl.
  2. If needed, add a little extra olive oil (about 1/2 tablespoon). Add the bell peppers and cook for about 2 minutes, until just softening.
  3. Add spinach and 1 tablespoon water and cover with a lid to steam for 1 minute. Remove lid, stir and cook till wilted, about 2-3 minutes.
  4. Add quinoa, chickpeas, lemon juice, lemon zest, garlic salt, and pepper. Stir to combine. Taste test and season with additional garlic salt, salt, and/or pepper, as desired. Serve and enjoy!


Serving size will depend on whether you serve this as an entrée or side dish.

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