Zucchini Chickpea Quinoa Salad

This Zucchini Chickpea Quinoa Salad is tossed in a zingy lemon dressing and packed with vegetables and protein. This delicious summer salad is great for meal-prep lunches, a flavorful side dish, or a filling afternoon snack. If you have an abundance of zucchini right now, this delicious quinoa salad is the perfect thing to make with it!

Zucchini Chickpea Quinoa Salad Recipe Ingredients

• Quinoa – I used two cups of pre-cooked quinoa in this recipe. You can feel free to add more quinoa if you like, I just didn’t want the zucchini to get buried in the recipe. If you prefer not to use quinoa, rice or couscous can be substituted.
• Zucchini – I used two small- to medium-sized zucchini from the garden. You can use a mix of zucchini and yellow summer squash if you like.
• Chickpeas – I wanted to add some extra protein, and chickpeas go really well with the other ingredients. You can also use white beans.
• Feta Cheese – I had some feta cheese leftover from another recipe, adding a nice creaminess and saltiness to this salad. You can omit the feta or use vegan feta cheese if needed.
• Red Onion – I love adding raw red onion to my salads and it adds a nice freshness and crunch to this quinoa salad. If you prefer not to eat raw red onion, you can cook it in with the zucchini.
• Parsley – Parsley adds some nice fresh color and flavor to this recipe. I add some to the dressing and then add another Tablespoon or so into the salad when mixing it all together. Another fresh herb of choice can also be used.
• Lemon Dressing – The lemon dressing gives this salad so much flavor! The dressing is made using olive oil, lemon juice, red wine vinegar, maple syrup, dijon mustard, garlic, soy sauce, parsley, and salt and pepper. There are a few ingredients, but it’s really easy to make!

How To Make Lemon Zucchini Quinoa Salad

1. Cut zucchini into bite-size chunks. Heat a large skillet over medium heat and coat the bottom with 1-2 teaspoons olive oil. Add the diced zucchini, along with a pinch of salt and pepper. Stir everything together and let zucchini cook until browned and softened, about 5-7 minutes. Let cool for a few minutes.
2. Add cooked quinoa to a large bowl. Next, add in the cooled zucchini, chickpeas, red onion and feta cheese.  
3. Add all dressing ingredients to a jar or small bowl and whisk together until combined. Pour the dressing over the salad and mix everything together. Taste the salad and add extra salt or pepper, if needed. 
4. Serve quinoa salad immediately or refrigerate for up to four days. The salad can be enjoyed as a filling lunch or a fresh side dish.

Summer Quinoa Salad Frequently Asked Questions

• Is this salad gluten-free? The only ingredient that isn’t naturally gluten-free in this recipe is the soy sauce in the dressing. You can easily substitute gluten-free tamari in place, though.
• Can this quinoa salad be made vegan? Yes, you can either omit the feta cheese or use a vegan feta cheese substitute.
• What can be substituted for the quinoa? If you don’t like quinoa or don’t have any on hand, you can substitute it with any grain you prefer.  Rice, or even couscous, would be great.
• Can this salad be made ahead of time? Yes, if you are making this quinoa salad for a gathering, you can make it either a couple of hours in advance or up to one day in advance. Make sure to refrigerate in an air-tight container until ready to serve.
• How long do leftovers last? Leftovers should last about four days if stored in an airtight container in the refrigerator.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Filling Vegetarian Quinoa Salad Recipes?

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Quinoa Salad with Broccoli and Chickpeas

Fall Quinoa Salad with Sweet Potato and Maple Tahini Dressing

Mediterranean Quinoa Salad

Quinoa and Edamame Salad with Ginger Tahini Dressing

Zucchini Chickpea Quinoa Salad

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 25 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

This Zucchini Chickpea Quinoa Salad is tossed in a zingy lemon dressing and packed with vegetables and protein. This delicious summer salad is great for meal prep lunches, a flavorful side dish or a filling afternoon snack. If you have an abundance of zucchini right now, this delicious quinoa salad is the perfect thing to make with it!

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Ingredients

Scale 1x2x3x

• 4–5 cups diced zucchini, about two small zucchinis
• 2 teaspoons olive oil
• 2 cups cooked and cooled quinoa
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/2 medium sized red onion, diced
• Salt and pepper

Lemon Dressing 

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons soy sauce, or tamari
• 1 teaspoon pure maple syrup
• 1 teaspoon dijon mustard
• 1–2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

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Instructions

1. Cut zucchini up into bite size chunks.  Heat a large skillet over medium heat and coat the bottom with 1-2 teaspoons olive oil.  Once the an is hot, add in the diced zucchini, along with a pinch of salt and pepper.  Stir everything together and let zucchini cook until browned and softened, about 5-7 minutes.  Let cool for a few minutes.
2. Add cooked quinoa to a large bowl.  Next, add in the cooled zucchini, chickpeas, red onion and feta cheese.
3. Add all dressing ingredients to a jar, or small bowl, and whisk together until combined.  Pour dressing over salad and mix everything together.  Give your salad a taste and add extra salt or pepper, if needed.
4. Serve quinoa salad immediately, or refrigerate for up to 4 days.  Salad can be enjoyed as a filling lunch or fresh side dish.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Lunch, Vegetarian
• Method: Stove Top
• Cuisine: American