Crisp, fresh, and satisfying, this creamy chickpea dill quinoa salad is a great addition to your summer potluck or meal prep rotation. With protein-rich quinoa and chickpeas, this vegan salad can be enjoyed as a fresh side dish or star as the main. Plus, the creamy dill dressing is so rich yet refreshing that you'll want to put it on everything!
Jump to:
You Will Love This Recipe
- It's fresh. Crisp fresh veggies, plenty of fresh herbs, and a zippy homemade dressing give this salad a bright, refreshing flavor that's perfect for spring and summer.
- It's got health benefits. Quinoa is packed with essential amino acids (protein), fiber, and antioxidant flavonoids.
- It's so simple. Once you cook the quinoa, you're just chopping and mixing. Quickly whip up a large batch and enjoy this salad as a light lunch or side dish throughout the week!
Ingredients and Substitutions
- Quinoa: Rich in fiber and protein, this nutty gluten-free seed makes a delicious base for this salad. White quinoa or tricolor are both delish, though rice or orzo could also work here.
- Vegan chicken broth: Cook your quinoa in broth for some extra flavor. I love using vegan chicken broth, but feel free to use your go-to broth or stock. Water is just fine too.
- English cucumber: Seedless and crisp, English cukes make for the perfect salad crunch. If using a standard cuke, remove the seedy center before dicing and adding it.
- Chickpeas: Full of satisfying fiber and protein, chickpeas pump up the filling factor.
- Grape or cherry tomatoes: Add a gently sweet flavor. Diced red bell pepper can make a good substitute.
- Lemon: The zest and juice add bright acidity to complement the fresh flavors.
- Fresh dill and parsley: Fresh herbs will lend the best flavor, but a teaspoon of the dried herbs can work in a pinch.
- Ground cayenne pepper (optional): Adds the slightest heat to balance all the flavors, but feel free to omit it.
- Tahini: I love the creamy texture of tahini-based dressings. Feel free to use about a half cup of your favorite dressing instead.
- Apple cider vinegar: Lends a pleasant acidity. Any mild vinegar will do, or more fresh lemon juice can also work.
- Dijon mustard: Helps to emulsify the dressing and add a touch of bitterness. Yellow mustard can work just fine, or no mustard and a very good stir can work as well, though the dressing will be more likely to separate.
- Seasonings: Garlic powder, onion powder, salt, and pepper give this salad plenty of flavor. In place of the powders, you could use fresh green or red onion and a clove of minced fresh garlic.
- Water: Thins out the dressing to the right consistency.
Instructions
1. Make the quinoa: The day (or at least 3 hours) before preparing the salad, cook the quinoa according to package directions in vegan chicken (or preferred) broth or water. Transfer the cooked quinoa to a bowl and allow it to cool on the counter for around 30 minutes (no longer than 2 hours) before placing it into the refrigerator to chill.
2. Make the dressing: Combine the tahini dill dressing ingredients in a small jar or pitcher. Use a fork to stir until the mixture is smooth, adding more water 1 Tablespoon at a time until a creamy dressing consistency is reached.
3. Combine: Add all of the ingredients to a large mixing bowl and stir until all the ingredients are evenly distributed.
4. Serve: Transfer to a large serving bowl and optionally top with garnishes.
Variations
- Mediterranean quinoa salad: Add some pitted kalamata olives for a saltier, earthier flavor in this salad.
- Summer harvest salad: Add whatever fresh veggies or herbs you've got in your backyard or balcony garden! Trust me, this salad is very versatile.
Storage
- Make-ahead: Make the quinoa and dressing a day or 2 before prepping the salad for a quick day-of prep that's super fresh tasting.
- Store: Leftover salad can be kept in an airtight container in the refrigerator for 3-4 days.
Tips
- This greens-less salad makes for excellent meal prep, especially since you can eat it right out of the fridge!
- Double the dressing recipe and use the leftovers as veggie dip throughout the week.
- Got extra cukes? Then whip up Veggies Save the Day's cucumber orzo salad next!
- Craving even more summer salad recipes? Try my chickpea tuna pasta salad or World of Vegan's corn and tomato salad!
- Eco tip: In my experience, grape tomatoes are the easiest and most prolific plant to grow in a backyard garden.
FAQ
Yes! Quinoa is a naturally gluten-free grain (well, technically, it's a seed but still gluten-free!).
"Healthy" can mean different things to different people, though this dish is rich in satisfying protein and fiber, as well as micronutrients and antioxidants that can certainly nourish your body!
Recipe
Creamy Chickpea Dill Quinoa Salad
Ingredients
- 1 cup dry quinoa
- 2 cups vegan chicken broth (or vegetable broth)
- 1 english cucumber, cubed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 10-12 ounces grape or cherry tomatoes, halved crosswise
- ¼ cup lemon juice (juice of 1 lemon)
- 2 Tablespoons lemon zest (zest of 1 lemon)
- 1 Tablespoon fresh parsley, finely chopped
- ¼ teaspoon ground cayenne pepper (optional, adds mild heat)
Tahini Dill Dressing
- ¼ cup tahini (raw tahini preferred)
- ¼ cup apple cider vinegar (or white/red wine vinegar, see note 1)
- 2 Tablespoons fresh dill, stems removed and finely chopped
- 1 teaspoon dijon mustard
- ¼ teaspoon onion powder (optional)
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon fresh cracked black pepper (or to taste)
- 1 Tablespoon cold water (add more 1 Tablespoon at a time if needed)
Equipment
Instructions
- The day (or at least 3 hours) before preparing the salad, cook the quinoa according to package directions in vegan chicken (or preferred) broth or water. Transfer the cooked quinoa to a bowl and allow it to cool on the counter for around 30 minutes (no longer than 2 hours) before placing it into the refrigerator to chill.
- Combine the tahini dill dressing ingredients in a small jar or pitcher. Use a fork to stir until the mixture is smooth, adding more water 1 Tablespoon at a time until a creamy dressing consistency is reached.
- Add all of the ingredients to a large mixing bowl and stir until all ingredients are evenly distributed. When combined, taste the salad and add more seasoning or lemon juice to taste.
- Transfer to a large serving bowl and optionally top with garnishes.
- Store leftover salad in an airtight container in the refrigerator for up to 3-4 days.
Leave a Reply