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Zucchini Chickpea Quinoa Salad

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Zucchini Chickpea Quinoa Salad mixes zucchini, chickpeas, quinoa, fresh parsley and green onions, all tossed in a spiced olive oil dressing.  This quinoa salad recipe has the rich, warm flavors of cumin, turmeric and paprika and makes a healthy, filling lunch.

Zucchini Chickpea Quinoa Salad in bowl


Do you meal prep on the weekend?

I try each week to do some each week to make meal time easier. 

Today’s recipe for Zucchini Chickpea Quinoa Salad is a recipe I make on weekends and eat for lunches throughout the week.

I love quinoa salads like this Mediterranean Quinoa Salad, Greek Quinoa Salad, Tomato Cucumber Feta Quinoa Salad and this Avocado Kale Quinoa Salad.  

This salad is fresh, full of warm, rich spices and makes a healthy, hearty lunch.

It also works nicely as a side dish to your weekly meals, like this Air Fryer Cod, these Mediterranean Turkey Meatballs, Moroccan Chicken Thighs or this Black Sea Bass recipe. 

I don’t know about you, but I like warm spices like turmeric, cumin and paprika and I especially like them when they are mixed together.

In today’s recipe they are mixed with olive oil to create a delicious dressing.

I use chickpeas in the salad, but white beans would also work nicely.

I also like to use zucchini, but a variety of vegetables would be great in this salad.

You could try carrots, onion, tomatoes and cucumber.

Zucchini Chickpea Quinoa Salad Side View

Quinoa is one of my favorite grains to use in salads and soups. It gives the meal texture and is gluten-free.  

Quinoa is also high in protein and one of the few plant foods that contain all nine essential amino acids. It is small, soft and perfect for kids.

I like to add it to things like this Slow Cooker Turkey Quinoa Chili, this Tropical Kale Quinoa Salad this Greek Quinoa Bowl Recipe, Cilantro Lime Quinoa and these Thai Turkey Quinoa Lettuce Wraps.

When I meal prep, I like to make a big batch of quinoa and keep it in the fridge to add into recipes like today’s Zucchini Chickpea Quinoa Salad.

If you make a big batch, then you can split it up for a variety of uses!

Zucchini Chickpea Quinoa Salad in white bowl

As spring and summer arrive this salad is also a great recipe to have on hand for backyard bbqs.

It is the kind of salad you can make the day before and have ready to bring to the party.

I noticed that the dressing tends to get soaked into the salad, so if you make it the day before, you might want to add more dressing to your tastes.

I also suggest waiting to add the fresh parsley and green onion until the day you are ready to eat the salad.

The zucchini will hold up for about 2 days, so if you plan to make the salad for the entire week you also might want to leave that out until you are ready to eat the salad.

Zucchini Chickpea Quinoa Salad with spoon


QUINOA: This salad uses quinoa which is a nice gluten-free grain for salads. Feel free to use your favorite grain.

I think bulgur wheat, farro or wheatberries work nicely.

FRESH VEGETABLES: For this salad it uses zucchini but other ideas that work great are carrots, cucumber, bell peppers and cauliflower. 

FRESH HERBS: The fresh herbs help this salad come alive. It uses fresh parsley and green onion.

Other herbs that would be nice include basil and dill. 

CHICKPEAS: I love chickpeas in salad.

They add protein and texture to salads. You can leave them out if you don’t like them or try white beans in their place. 

THE DRESSING: The dressing on this salad is very flavorful.

It includes extra virgin olive oil, lemon juice, turmeric, cumin and paprika. The spice mixture is great together! 

I hope you enjoy the zucchini chickpea quinoa salad! Watch this quick video and you’ll see how easy it is to make:

Zucchini Chickpea Quinoa Salad

Zucchini Chickpea Quinoa Salad

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Zucchini Chickpea Quinoa Salad mixes zucchini, fresh parsley, green onions and chickpeas with a spiced olive oil dressing. This salad has the rich, warm flavors of cumin, turmeric and paprika and offers protein.


For the salad:

  • 1/2 cup quinoa, cooked according to package
  • 1 - 15oz can of chickpeas, drained and rinsed
  • 1 medium zucchini, chopped into small chunks {about 1 1/2 cups}
  • 3 green onions, green parts chopped
  • 1/4 cup fresh parsley, chopped

For the dressing:

  • 3 Tablespoons olive oil
  • 1 Tablespoon lemon juice {optional}
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Cook quinoa according to package and set aside to cool.
  2. In a large mixing bowl mix chickpeas, zucchini, green onions and parsley together.
  3. In a small mixing bowl whisk together the olive oil, tumeric, cumin, paprika, salt and pepper for the dressing. Taste and adjust the seasoning.
  4. Add the quinoa to the zucchini and chickpea mixture and combine.
  5. Mix in dressing and stir to combine. Cover and refrigerate until ready to serve.
  6. Garnish with fresh parsley.

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