Simple Chicken, Quinoa with Roasted Chickpeas Salad
Simple and very satisfying, this is what you get when making this Chicken Quinoa Salad. It’s packed with delicious proteins and fresh herbs that will leave you craving more.
This salad is a great meal prep recipe for a busy week ahead.
Why you will love this Chicken Quinoa Salad.
Smoky, herby, fresh – it’s light but layered, with flavors and textures. Smoked chicken, fresh herbs, and a zippy lemon dressing.
Protein-packed & satisfying – with quinoa, chickpeas, chicken, and feta, it’s got serious staying power without feeling heavy.
Customizable – leave out the feta for dairy-free, use bulgur for a Mediterranean twist, or swap in grilled veggies if you’re plant-based.
Great for all seasons – serve it cold in summer, or slightly warm the quinoa and chicken for a cozy grain bowl in cooler months.
Ingredients, Variations and Substitutions
Quinoa – gives the salad a nutty base and a solid dose of plant-based protein. If you don’t have quinoa, bulgur makes a great substitute. Couscous could work too, but won’t be quite as hearty.
Smoked chicken – is the flavorful backbone of this salad. I used homemade smoked chicken, but feel free to grab rotisserie chicken or grilled skinless chicken breast. Want to keep it vegetarian? Roasted mushrooms or even smoked tofu would be fantastic.
Canned Chickpeas (also known as garbanzo beans) bring a contrasting texture to this salad. Roasting them adds crunch and a little extra flavor thanks to smoked paprika, cumin, and garlic powder. If you’re short on time, you can absolutely toss them in straight from the can.
Jarred roasted red peppers add soft texture and sweet, slightly smoky flavor. Pat them dry before slicing. If you’re not into red peppers, try sun-dried or roasted grape tomatoes for a similar sweet-savory vibe. For more crunch, use diced fresh red bell peppers
Red onions – thinly sliced, goes a long way. You can mellow it out by soaking it in lemon juice or cold water for a few minutes before adding it to the mix.
Fresh dill – gives the salad that bright, unmistakable flavor. You could also throw in mint, fresh parsley or chives.
Feta cheese adds creamy saltiness and balances the smokiness of the chicken. If you’re dairy-free, swap in a vegan feta or just skip it and add a few kalamata olives for a similar salty kick.
Lemony olive oil dressing ties everything together. It’s simple—just lemon juice, olive oil, salt, and pepper. If you want to add a little zip, you can whisk in some Dijon mustard or a tiny bit of grated garlic.
Equipment you will need
- medium saucepan
- fine mesh strainer
- baking sheet
- large mixing bowl
- small bowl or jar with lid
- cutting board + sharp knife
- spoon or spatula
- paper towel
Top Tips
Rinse your quinoa to wash away any bitterness from saponins.
Let the grains cool before tossing – hot quinoa will wilt herbs and make the feta weep. To speed things up, spread it on a tray to cool it to room temperature.
Chickpeas – pat them dry really well before roasting, and don’t overcrowd the pan. Let them cool completely for max crunch before adding to the salad.
Blot those peppers – jarred roasted red peppers are delicious, but they hang on to liquid. Before slicing, pat them dry with paper towels.
Make it ahead – let it rest in the fridge for a few hours, or even overnight, before serving.
Keep chickpeas separate for meal prep – if you’re making this ahead for the week, store the roasted, crispy chickpeas separately and toss them in just before eating.
Step-by-step instructions
- Rinse 1 cup of quinoa under cold water using a fine mesh strainer. Add it to a saucepan with 2 cups of water or chicken broth and a pinch of salt.
- Bring to a boil over high heat, then reduce the heat, cover, and simmer for 15 minutes (or 12 minutes for bulgur), until the liquid is absorbed.
- Fluff the quinoa with a fork and spread on a tray or large plate to cool.
- Preheat the oven to 400°F (200°C). Pat dry 1 can (15 oz) of chickpeas with a clean kitchen towel or paper towels.
- Toss the chickpeas with olive oil, smoked paprika, garlic powder, ground cumin, and kosher salt.
- Spread them on a baking sheet in a single layer. Roast for 18–20 minutes, shaking the pan halfway through, until golden and crisp. Let cool completely, as they will crisp more while cooling.
- For the Lemon Dressing, whisk or shake together in a small jar or bowl: olive oil, lemon juice, kosher salt, and black pepper.
- Shred or dice the smoked chicken. Thinly slice the red onion (soaking them in lemon juice or cold water can help mellow the flavor if desired).
- Slice the jarred roasted red peppers, chop fresh dill, and crumble the feta. Chop optional cucumbers or halve cherry tomatoes if using.
- In a large bowl, combine all the salad ingredients.
- Drizzle with the lemon dressing. Gently toss everything until evenly coated and herby goodness is distributed.
Best ways to enjoy:
The classic bowl situation – scoop a generous portion into a bowl, toss a little arugula or spinach underneath.
Meal prep – divide the salad into airtight containers for an easy grab-and-go healthy lunch. Keep the roasted chickpeas separate until serving to keep them crispy.
Wrap it up – tuck it into warm pita bread, flatbreads, or large lettuce leaves for a handheld version.
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Storage instructions, reheating
Store the salad in an airtight container in the fridge for up to 4 days. Keep the roasted chickpeas stored separately in a small container at room temp. If they do soften, you can re-crisp them in a toaster oven or skillet for a couple of minutes.)
Can You Freeze It?
Not really. The fresh herbs and quinoa don’t freeze well once dressed, and the textures get a little sad.
Simple Chicken, Quinoa with Roasted Chickpeas Salad.
Equipment
- saucepan
- baking sheet
- fine mesh strainer
- large mixing bowl
- small bowl or jar with a lid
- spoon or spatula
Ingredients
For the Salad
- 1 cup quinoa or bulgur
- 1½ cups smoked chicken shredded or chopped
- 1 can chickpeas drained and rinsed
- ½ cup roasted red peppers patted dry and sliced
- ¼ cup red onion thinly sliced
- ¼ cup dill chopped
- ¾ cup feta cheese crumbled
- 1 cup cucumber chopped
- ½ cup cherry tomatoes halved
For Roasting the chickpeas
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
For the Lemon Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice about 1 large lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Rinse 1 cup quinoa under cold water in a fine mesh strainer.
- Add to a saucepan with 2 cups water and a pinch of salt.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes (or 12 minutes for bulgur), until liquid is absorbed.
- Fluff with a fork and spread on a tray or large plate to cool.
- Preheat oven to 400°F (200°C).
- Pat 1 can (15 oz) chickpeas dry using a clean kitchen towel or paper towels.
- Toss chickpeas with: olive oil, smoked paprika, garlic powder, ground cumin and kosher salt
- Spread on a baking sheet in a single layer.
- Roast for 18–20 minutes, shaking the pan halfway, until they are golden and crisp.
- Let cool completely—they’ll crisp more as they cool.
- Make the Lemon Dressing – In a small jar or bowl, whisk or shake together: olive oil, lemon juice, kosher salt, and black pepper.
- Shred or dice the smoked chicken.
- Thinly slice red onion. (If you like, soak them in lemon juice or cold water to mellow.)
- Slice the jarred roasted red peppers, chop fresh dill, and crumble the feta.
- Chop optional cucumbers or halve cherry tomatoes if using.
- In a large bowl, combine all the salad ingredients.
- Drizzle with the lemon dressing.
- Gently toss to combine until everything’s coated and herby goodness is evenly distributed.
Notes
Nutrition
Did you make this recipe?
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Conclusion
Vibrant flavors, fresh ingredients you will be making this chicken quinoa bowl on repeat.
If you’re looking for a quinoa salad recipe that is filling and anything but boring, this one checks all the boxes. It’s the kind of dish you’ll make once and then find yourself craving again next week. It is perfect for quick lunches, meal prep, or a potluck party.
FAQ
Can I use a different grain instead of quinoa?
Absolutely. Bulgur is a great substitute—it cooks quickly and has a softer bite. Farro, couscous, or even brown rice can work too. Just aim for something with a bit of chew that can hold up to the dressing.
What if I don’t have smoked chicken?
No worries! You can use rotisserie chicken, grilled chicken breast, or even leftover chicken thighs. If you’re vegetarian, try roasted mushrooms, smoked tofu, or just double the chickpeas.
Can I skip the feta?
Totally. The feta adds saltiness and creaminess, but you can leave it out or swap in a dairy-free feta or a handful of chopped olives for that same briny pop.
What if I don’t like raw red onion?
To remove the edge, you can soak the sliced red onion in lemon juice or cold water for about 10 minutes. You can also use thinly sliced scallions, pickled onions, or onion powder instead.
Can I make this gluten-free?
Yes! Just stick with quinoa or brown rice and skip grains like bulgur or couscous, which contain gluten.
If you’re looking for a filling quinoa salad recipe that is anything but boring, this one is for you. I really enjoyed this salad. With the chicken and quinoa, this salad is very satisfying. The roasted chickpeas are a great touch, adding contrasting texture!