Quinoa Chickpea & Avocado Summer Salad

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Quinoa Chick Pea & Avocado Summer Salad

Once the temperatures start rising, there are days I just can’t face cooking! Does this sound familiar? I don’t want to make heavy meals, turn on the oven or fuss with a meal that takes a long time to bring to the table. It’s summer salad time!

This real food salad is great for my resident vegetarian who gets plenty of protein with the quinoa and chick peas as well as healthy fats from the olive oil and avocado.

I usually like to eat this meal with raw veggies on the side such as carrots or cucumber but if you like raw veggies in a salad (I generally don’t so I don’t add then in the salad) you could add cucumber, red pepper, celery etc…whatever you fancy!

In the summer, I usually have some sort of this salad in my fridge and I use it as a side salad with pretty much any barbecued meat.

This is one of my go-to salads to take to a pot-luck or a barbecue and I usually just double this recipe! It’s so quick and easy and full of healthy real food ingredients! Everyone loves it and I usually get asked to share it! So here I am sharing it on a larger scale.

Let me know what you think of this salad! Also let me know what veggies or other ingredients you think would be tasty in it! I love to try different combinations!


Quinoa Chickpea & Avocado Summer Salad
Prep time
Total time
This quick and easy Quinoa Chickpea & Avocado Summer Salad can be served as a side dish or as a vegetarian or vegan main dish! Perfect for summer barbecues!
Recipe type: Salad
Serves: 4-6
  • 1 cup uncooked quinoa
  • ¼ tsp salt
  • 1 tsp olive oil
  • 2 cups of water or chicken broth
  • 1 cup cooked chick peas
  • ½ small red onion, minced
  • 1 clove of garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 TB balsamic vinegar
  • 1 TB olive oil
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • avocado, chopped in small chunks
  1. Cook the quinoa in 2 cups of water, salt and olive oil.
  2. Bring to boil and simmer on low for 15-20 mins. Let stand for 5 minutes then cool.
  3. Mix quinoa, chick peas, red onion, garlic, thyme, basil, vinegar, olive oil. mustard and salt and pepper.
  4. Place in the fridge for a few hours for the flavours to be absorbed into the quinoa.
  5. When ready to eat, add the avocado to the salad and mix.
  6. Optional: Instead of chick peas and red onion, substitute feta cheese and cherry tomatoes.

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About Sandra

In a previous life, Sandra was an adult educator, counsellor and trainer. While running a successful direct marketing business she became passionate about business, social media and coaching. She strives everyday for a life full of health, wellness, adventure, passion and purpose!


  1. Hi Sandra – This looks delicious! I keep saying that I need to eat more quinoa, and this recipe looks like a good place to start. Thanks so much for sharing with the Let’s Get Real party. Pinning to our group board.

  2. Hey there Sandra!
    Stopping by from the Foodie Friday linky party! Now, I must say I don’t particularly like quinoa, but you may have changed my mind! This looks like it’ll be something I’d love! Definitely going to add this to my recipe book!

  3. We are getting more into cooking with quinoa these days…it’s so good for you! I’m glad you shared this with Foodie Fridays…the flavors are definitely ones that we like. I’m looking forward to trying it. Thanks Sandra!

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