Fresh, bright, and straightforward to put together, Cherry Quinoa and Chickpea Salad is a American salad made with cooked quinoa, cooked chickpeas, and cherries in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 3 as a side
  • Category: Salad
  • Cuisine: American

Ingredients

  • 1/2 cup cooked quinoa (or add more to taste)
  • 1 cup cooked chickpeas
  • 20 pitted cherries (cut in half)
  • 2 cups arugula
  • 2 tablespoons pistachios (I used roasted and salted)
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons chopped parsley

Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoon balsamic vinegar
  • 1/4 teaspoon black pepper (to taste)
  • salt (to taste)
  • 1 teaspoon water

Method

  1. To a large bowl, add all the ingredients for the salad- cooked quinoa, chickpeas, pitted cherries, arugula, pistachios, pumpkin seeds and chopped parsley. Set aside.
  2. Now, to a small jar add all the ingredients for the dressing- extra-virgin olive oil, honey, balsamic vinegar, pepper, salt and water. Close the jar with a lid and shake vigorously to combine.
  3. Once combined, pour the dressing over the salad.Toss to combine it all together.
  4. Top the salad with crumbled feta cheese and serve. This salad tastes even better when chilled!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.