This Quinoa Chickpea Salad is fresh and light with sweet cranberries, crisp kale, and the crunch of almonds and pepitas. This naturally vegan and gluten-free salad is perfect as a nutrient-dense side dish for any meal or party.
I love a good fall salad. And this quinoa salad with cranberries is no exception.
This salad is heartier than a traditional greens salad. It still has greens, but the quinoa is the true 'base' of the salad. So it's definitely more of a fall dish than a light summer salad.
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And, of course, this quinoa chickpea salad is filled with nutrition.
Quinoa is an ancient grain with fiber and quite a bit of plant-based protein. Kale has plenty of vitamins and even more fiber. Chickpeas also pack a punch of fiber and protein. Then there's almonds and pepitas for some healthy fats.
Everything you want in a well-rounded, balanced salad!
Why I love this Quinoa Chickpea Salad
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, and sugar-free
- Naturally Gluten-Free - quinoa is a gluten-free grain, so it's a great option if you have a sensitivity
- Delicious side dish - this salad is full of fall ingredients and flavors
- Ancient grains - quinoa is an ancient grain and is great to have as part of a healthy, diverse diet
- Fall Flavors - pumpkin seeds, cranberries, and almonds
Ingredient Notes & Substitutions
- Quinoa: I used a mix of white and red quinoa but any type of quinoa will work in this recipe.
- Kale: use fresh kale on the stem, not baby kale
- Chickpeas: canned chickpeas are perfect in this recipe, though you can also use chickpeas cooked from dry for more flavor
- Cranberries: to reduce added sugar look for a low-sugar or no-sugar cranberry. You can also use raisins or another no-added-sugar dried fruit
- Sliced Almonds: you could also use whole almonds or your favorite nut
- Pepitas: I like the sweet, nutty flavor of pepitas - especially because they help with those fall vibes, but pepitas can be optional in this recipe
- Balsamic Vinegar: vinegar is part of the dressing and adds some acid to the dish which creates a deeper flavor profile. You could also use a white balsamic vinegar
- Dijon Mustard: I don't recommend subbing yellow mustard in this recipe. Though you could sub a stone-ground mustard
- Salt & Pepper
How to make Quinoa Chickpea Salad with Cranberries
Step 1. Cook the quinoa with 3 cups of water. Bring to a boil in a small pot, then cover and cook on low for 20 minutes. Let cool.
Step 2. Meanwhile, chop the kale. Massage for a few minutes until it softens.
Step 3. In a small bowl whisk together the balsamic vinegar, dijon mustard, salt and pepper.
Step 4. Add the quinoa, kale, chickpeas, cranberries, almonds, pepitas, and dressing to a large bowl. Toss to combine.
FAQ & Expert Tips
I intended for this salad to be served cold, but you can always heat it quickly in the microwave or oven for a warm dish.
Switch up the flavors.
Sub chickpeas for black or pinto beans. Sub cranberries for any dried fruit. Sub almonds and pepitas for your favorite nuts and seeds. Use spinach instead of kale. Switch out the quinoa for millet. The possibilities are endless!
Omit the almonds and use more pepitas instead. Or add sunflower seeds.
Yes. Quinoa is a gluten-free grain.
Store this salad in an air-tight container in the fridge for up to a week.
Recipe Prayer
Thank you God for this fall salad. Thank you for foods that nourish our bodies and celebrate the harvest of the season. Amen.
More fall salads
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📖 Recipe
Quinoa Chickpea Salad with Cranberries
Ingredients
- 1 ½ Cups Dry Quinoa
- 3 Cups Water
- ½ Bunch Kale
- 1 15 Ounce Can Chickpeas drained and rinsed
- ¾ Cup Cranberries
- ½ Cup Sliced Almonds
- ½ Cup Pepitas
- ¼ Cup Balsamic Vinegar
- 3 Tablespoons Dijon Mustard
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Cook the quinoa with 3 cups of water. Bring to a boil in a small pot, then cover and cook on low for 20 minutes. Let cool.
- Meanwhile, chop the kale. Massage for a few minutes until it softens.
- In a small bowl whisk together the balsamic vinegar, dijon mustard, salt and pepper.
- Add the quinoa, kale, chickpeas, cranberries, almonds, pepitas, and dressing to a large bowl. Toss to combine.
Nutrition
Nutrition information is an estimate.
SeeDee
You don’t blanch the kale? I’m preparing to try your recipe out but I feel like the raw kale is going to be harder to chew… no?
Elizabeth
Massaging the kale (in step 2) makes it softer and significantly easier to chew/digest. So no need to blanch ahead of time! Just massage until the kale starts to soften in your hands - you will feel it soften! Let me know how you like the salad!
Shelly
This is a really good salad! However, when I went to make it, I noticed that there was no oil called for in the dressing. Is that an error or purposeful? Regardless, I made it as written except I added 1/4 cup olive oil to the dressing and it’s delicious. Thanks for sharing!
Elizabeth
Hi Shelly - yes, the no oil is purposeful! I cook mostly oil-free and write my recipes to be oil-free or have a good oil-free substitution. So the dressing is intended to be made without oil. I'm so glad it worked for you with the addition of oil and glad you enjoyed the salad overall!