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Quinoa Salad with Chickpeas and Avocados

This quinoa salad is full of protein and healthy fats – perfect for lunch or as a side salad with dinner.

  • Total Time: 10 mins
  • Yield: 2-4 1x


Units Scale
  • 1 cup cooked quinoa
  • 1/2 cup chickpeas
  • 1 avocado, diced
  • 3 green onions, sliced
  • 2 Tablespoons dried coconut flakes
  • 2 Tablespoons raw pepitas
  • 1 Tbsp. avocado oil
  • 1 Tablespoon raw coconut vinegar
  • 1/4 teaspoon ground cumin
  • coarse sea salt, to taste
  • 4 cups wild baby arugula (or another baby green)


  1. Toss quinoa, chickpeas, avocado, green onions, coconut flakes, and pepitas together in a medium bowl. Pour the oil and vinegar over the top, sprinkle with the cumin and a pinch of coarse sea salt. Stir well.
  2. Lay arugula out onto four small salad plates and divide the quinoa salad between them. Serve immediately.
  3. Note: quinoa salad can be made in advance, but don’t add arugula until just before serving.
  4. Yield 4 side salads, or 2 main dish
  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Category: Salad