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Vegan Quinoa Salad

Vegan Quinoa Salad is delicious and super easy to make!  Comes together in under 20 minutes and is perfect for get togethers, quick lunches, and more! 
Course Side Dish
Cuisine American
Keyword dairy free lunch, dairy free side dish, vegan lunch, vegan side dish
Prep Time 5 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 173kcal
Author LarishaBernard


  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can chickpeas, rinsed and drained
  • 1 pint cherry tomatoes, quartered
  • 1 cucumber, cut into 1/2 in quartered pieces
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1/4 cup parsley, chopped
  • 2 tbsp cilantro, chopped

For the Dressing

  • 1/4 cup olive oil (see post for oil free version)
  • 1/2 cup lemon juice (about 2 lemons)
  • 2 tbsp balsamic vinegar
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • 1/2 cup vegan feta cheese


  • Cook quinoa according to directions. Swapping out the water for vegetable broth.
  • While quinoa is cooking, chop all vegetables and drain and rinse chickpeas.  Put all those ingredients into a bowl.
  • In a separate small bowl, combine all the ingredients for dressing. 
  • Once quinoa is done, add it to bowl of chopped vegetables and drizzle the dressing all over. 
  • Combine really well and then top with the optional vegan feta cheese. 
  • Can be served warm, but best if let sit in the fridge for at least an hour to cool down and let the flavor come together.



*See post for notes about Top 8 Allergy Free variation or Oil Free 
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 0.5cup | Calories: 173kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Sodium: 414mg | Potassium: 313mg | Fiber: 4g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 1.6mg