Discover a delightful mix of flavors and textures in this quinoa chickpea salad topped with candied pepitas, fresh blackberries, dried apricots, and crumbled feta.
Recipe Overview
Why you’ll love it: This salad is a nutrient-dense, flavorful dish that works as a main, side, or a satisfying lunch.
How long it takes: 40 minutes
Equipment you’ll need: Large mixing bowl
Servings: 6
There’s nothing dull about this quinoa salad. It balances plant protein from quinoa and chickpeas with salty, creamy feta; crunchy red onion and candied pepitas; juicy blackberries; and chewy dried apricots. Fresh mint and parsley brighten every bite, while a simple homemade vinaigrette ties the ingredients together.
Visually appealing and satisfying to eat, this salad is nutritious and versatile. Serve it as a meatless main, a hearty side, or pack it for lunches. It pairs nicely with a simple muffin if you want a fuller meal.
About This Salad
The steps are straightforward and can be completed quickly if you prepare efficiently. Many components can be made ahead, making this an excellent option for meal prep. See the Make-Ahead Ideas below for tips.
Snacking Tip
Make a double batch of the candied pepitas — they’re addictive and great for snacking. Toast the pepitas until golden brown for the best flavor, and store any extras in an airtight container.
Ingredients You’ll Need
- Quinoa: 1 cup uncooked (about 3 cups cooked). Make it ahead and cool before assembling the salad.
- Chickpeas: One 15 oz. can, rinsed and drained (about 1½ cups). Low-sodium canned chickpeas work well.
- Dried Apricots: Thinly sliced, they add chewy sweetness. Golden raisins or dried cherries can be used instead.
- Fresh Blackberries: Rinse and pat dry. They hold their shape and add bright color.
- Pepitas: Shelled pumpkin seeds are toasted with honey, olive oil, and a pinch of cayenne for a sweet-spicy crunch.
- Red Onion: Thinly sliced. If you prefer milder flavor, soak the slices in ice water for 10 minutes and drain well.
- Feta Cheese: Crumbled feta adds salty creaminess. Full-fat feta delivers the best flavor but use your preferred option.
- Fresh Mint and Parsley: Finely chopped, these herbs refresh the salad—mint is especially important for the bright flavor profile.
- White Wine Vinaigrette: A simple dressing of white wine vinegar, olive oil, honey, Dijon mustard, salt, and pepper balances sweet and savory notes.
FAQs
Freezing the assembled salad is not recommended because the berries and some vegetables change texture. You can freeze plain cooked quinoa for later use and prepare other components ahead; the finished salad keeps for at least 2 days in the refrigerator.
Rinse uncooked quinoa to remove its natural bitter coating, but avoid soaking. Use a fine-mesh strainer and run cold water over the quinoa briefly, then drain before cooking. Some packaged quinoa is pre-rinsed—check the label.
Ways to Customize the Salad
This salad is flexible—swap ingredients to suit your preferences or use what you have on hand. Here are a few ideas:
- Add greens: Toss in baby spinach or finely chopped kale for extra vegetables.
- More crunch: Substitute toasted pecans, walnuts, pistachios, or sliced almonds for pepitas. Toast nuts or seeds first for the best flavor.
- Different fruits: Use blueberries, strawberries, or cherries instead of blackberries. Replace dried apricots with dried cranberries, cherries, or golden raisins.
- Alternative cheeses: Try goat cheese, blue cheese, gorgonzola, manchego, or asiago for a different flavor profile.
Make-Ahead Ideas
Cook and cool quinoa a day or two in advance, or freeze cooked quinoa for later. Toast pepitas up to a week ahead and store them in an airtight container. Whisk the dressing and refrigerate; shake or whisk before using. Assemble the salad an hour or two ahead, keeping pepitas and blackberries separate until just before serving to preserve texture and color.
Storage Tips
Store leftovers in a covered container in the refrigerator for up to 2 days. Keep pepitas separate to retain their crunch, and reserve blackberries until serving to prevent discoloration. Pack the salad in individual containers for easy work lunches.
More Recipes With Quinoa
If you enjoy quinoa, try other recipes that use it in salads, bakes, soups, and even pancakes.
- Vegan Quinoa Salad with Brussels Sprouts & Pepitas
- Chicken Caprese Quinoa Bake
- Vegetarian Quinoa Chili with Black Beans
- Vegan Tacos with Roasted Carrots, Mushrooms, Quinoa, and Black Beans
- Southwestern Instant Pot Chicken and Quinoa
- Quinoa Pancakes or Apple Quinoa Pancakes
- Slow Cooker Creamy Chicken Soup with Quinoa & Squash
Quinoa Chickpea Salad with Blackberries & Candied Pepitas
Ingredients
Quinoa
- 1 cup quinoa, rinsed and drained (or 3 cups cooked quinoa)
- 2 cups water
- 1 teaspoon kosher salt
Pepitas
- ½ cup raw pepitas (shelled pumpkin seeds)
- 1 tablespoon honey
- 1 teaspoon olive oil
- Dash cayenne pepper
Salad
- 1 can (15 oz.) chickpeas, rinsed and drained (1½ cups)
- 1 cup thinly sliced red onion
- ½ cup thinly sliced dried apricots
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint leaves
- ½ cup (2 ½ oz.) crumbled feta cheese
- 6 oz. blackberries
Dressing
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Instructions
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In a medium saucepan, bring quinoa, water, and salt to a boil. Reduce heat, maintain a gentle simmer, and cook uncovered about 15–20 minutes until water is nearly absorbed. Cover and let steam 5 minutes, then fluff with a fork and spread on a rimmed baking sheet to cool. (Skip this step if using cooked quinoa.)
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Toast pepitas: In a medium skillet combine pepitas, 1 tablespoon honey, 1 teaspoon olive oil, and a dash of cayenne. Cook over medium-low heat, stirring frequently, until golden, about 12 minutes. Remove from heat and spread on parchment to cool.
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Whisk dressing ingredients together in a large bowl until combined.
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Add cooled quinoa, chickpeas, sliced red onion, apricots, parsley, mint, and feta to the bowl with dressing. Toss lightly to combine. Cover and refrigerate until ready to serve.
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Just before serving, gently fold in blackberries and candied pepitas. Serve chilled or at room temperature.
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Makes about 6 cups.
Notes
- Soak sliced red onions in ice water for 10 minutes to reduce sharpness, then drain well.
- Add spinach or finely chopped kale for more greens.
- Substitute toasted pistachios or sliced almonds for pepitas if you prefer.
- Swap blackberries for blueberries, strawberries, or cherries. Use dried cranberries, cherries, or golden raisins instead of dried apricots if desired.
- Try goat cheese, blue cheese, or gorgonzola in place of feta for a different flavor.
Video
Nutrition
Nutrition information is an approximation and should be used as a guideline.