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Quinoa and Chickpea Salad

I was inspired by a recipe I saw in The Hollywood Wrap (page 82) that I adapted and then turned into a salad – it had been a wrap filling. I added a little more seasoning as well.

Quinoa and Chickpea Salad


  • ½ cup quinoa
  • 15 ounce can chickpeas, rinsed and drained (or 1¾ cups cooked and drained)
  • ½ cup dried cranberries
  • ½ cup raisins
  • ¼ cup dry roasted sunflower seeds (used unsalted)
  • ¼ cup extra virgin olive oil
  • 2 Tbsp lemon juice (bottled is fine)
  • 2 tsp dry parsley (or 2 Tbsp fresh)
  • 1 tsp Dijon mustard
  • 1 tsp dill weed
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp granulated sugar or agave nectar


Rinse the quinoa in a fine mesh strainer, add to a small saucepan with 1 cup water. Bring to a boil and let boil gently for 5 minutes, loosely covered, stirring as needed (you may need to turn down to medium-high). Turn off the burner, cover tightly and let sit for 15 minutes.

In a large mixing bowl combine the chickpeas, cranberries, raisins and sunflower seeds.

In a small mixing bowl whisk the dressing together.

When the quinoa is done, fluff up and toss gently with the salad ingredients, then add the dressing and fold in.

Chill for a couple of hours or overnight, tightly sealed.

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