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Quinoa Chickpea Salad Bowl with Fresh Basil, Avocado & Feta

Updated: Mar 6

This salad bowl is the perfect lunch, or even dinner for a hot summer day. The fresh, crunchy vegetables, juicy tomatoes and salty feta is the perfect combination.

It's a meal in a bowl! It tastes so delicious, you won't even know it's good for you.

Serves 5-6

Quinoa Chickpea Salad Bowl with Fresh Basil
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4 tbsp olive oil

4 tbsp red wine vinegar

2 tsp Dijon mustard

1 tsp granulated sugar

1 tsp each of dried basil and oregano

½ tsp garlic powder

½ each salt and pepper


2/3 cups quinoa

2 can chickpeas, drained and rinsed

1 handful cherry tomatoes, halved

½ of an English cucumber, diced

1 bell pepper, diced

2 green onion, diced

1 handful spinach or kale, chopped

1 avocado, chopped

Fresh basil leaves, chopped

Black olives (optional)

½ cup feta cheese (optional)


1. Cook quinoa according to package. For extra flavour try boiling in soup broth instead of water.

2. Meanwhile, whisk ingredients for dressing in a bowl or shake in a jar.

3. Prepare all other ingredients.

4. Mix salad ingredients and dressing in a large mixing bowl.

6. Enjoy!


  • you can swap out any of the vegetables for other vegetables you have on hand - try shredded carrots or beets, celery, coleslaw mix or shaved fennel.

  • if you don't have fresh basil, that's okay, you can omit it or substitute for any other fresh herb you have like cilantro or parsley.

Recipe by Janine LaForte, RD


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