Sunset Hush Cooking

Main course

Chickpea Quinoa Salad

Written by

Sunset Hush Homemaking

October 31, 2026

Ingredients

1 cup dried chickpeas, cooked and drained (or two 15 oz / 400 g cans of canned chickpeas)

Quinoa:

1 cup dried quinoa
1 cup water if cooked in a pressure cooker, 1 cup + 3 tbsp water if cooked on a stove
1/2 tsp salt

Veggies:

300 g tomatoes
300 g cucumber
70 g red onion or shallot
1 big sweet pepper
1/2 hot pepper (optional)
4 pieces sun-dried tomatoes
lemon zest from half a lemon
1/2 cup fresh parsley
1/2 cup fresh coriander

Salad dressing:

1 garlic clove, crushed
1 tsp dijon mustard
1 tsp honey
1/2 cup extra-virgin olive oil
1 tbsp oil from sun-dried tomatoes
2 tbsp lemon juice
1 tbsp apple cider vinegar
1/2 tsp coarse salt
1/2 tsp cumin
freshly cracked black pepper

Directions

Cook quinoa (1 cup) with salt (1/2 tsp) and 1 cup of water if using a pressure cooker or 1 cup + 3 tbsp water if cooking in a pot.
If using a pressure cooker, let it cool down naturally, without releasing the pressure. If using a pot, let the quinoa sit for 10 minutes.
Spread the quinoa on a shallow tray to cool faster.
Once quinoa is warm to touch, not hot, transfer it into the salad bowl.
Transfer the chickpeas (1 cup dried, cooked) into the bowl.
To make the dressing, mix the following ingredients with an immersion blender: crushed garlic (1 clove), dijon mustard (1 tsp), honey (1 tsp), extra-virgin olive oil (1/2 cup), oil from sun-dried tomatoes (~1 tbsp), lemon juice (2 tbsp), apple cider vinegar (1 tbsp), coarse salt (1/2 tsp), ground cumin (1/2 tsp), a pinch of freshly cracked black pepper.
Pour half of the dressing into the bowl and mix, for quinoa and chickpeas to soak it in while you prepare the rest of the ingredients.
Cut red onion or shallot (70 g) into small cubes. Put it into a bowl with a couple of ice cubes, add cold water, and set it aside. This will help reduce the sharpness.
Finely chop tomatoes (300 g), cucumbers (200 g), 1 sweet pepper, hot pepper and add to the bowl. Do not mix yet.
Finely chop sun-dried tomatoes (4), add to the bowl.
Grate lemon zest from half a lemon into the bowl.
Finely chop fresh parsley (1/2 cup) and coriander (1/2 cup), and add them to the bowl.
Drain the onions and add to the bowl.
Add the remaining dressing, mix everything together, adjust salt if needed, and serve.

Tips

To prevent quinoa from getting mushy and soggy while cooking, avoid adding too much water.
You can make the dressing without an immersion blender, by mixing all the ingredients in a jar and vigorously shaking it.
The salad is best enjoyed fresh. If you want to use it for meal prep, store the ingredients in three separate containers in a fridge for 1, max 2 days: 1) quinoa and chickpeas soaked in dressing, 2) vegetables, juicy tomatoes at the bottom, 3) dressing. Mix together before serving.