A plate of quinoa salad with chickpeas, tomatoes, cucumber, red onion, and parsley sits next to a bottle of Kikkoman Ponzu sauce and a halved lemon on a tiled surface.

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Herby Chickpea and Quinoa Salad with Ponzu Dressing

Name: Herby Chickpea and Quinoa Salad with Ponzu Dressing
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 1 hours, 30 minutes
Ingredients: Meatless; Vegetable

Serves 8

Total Time 1 hours, 30 minutes

Prep Time 15 minutes

Inactive Time 1 hour

Cook Time 15 minutes

About

This zesty, protein-packed chickpea salad with quinoa is full of flavor and color, thanks to fresh herbs, juicy tomatoes, and a bright, citrusy ponzu salad dressing. Whether you're craving a refreshing quinoa chickpea salad for meal prep or looking to impress with a light summer side, this dish delivers big taste with minimal effort. It's the kind of herby chickpea salad that keeps well, making it a go-to for lunches, potlucks, or any warm-weather gathering. Tips and Tricks

Want more crunch? Add sunflower seeds or slivered almonds before serving.
For a twist, try mixing in kale or spinach to your quinoa salad.
Swap lemon for lime juice in the dressing for an extra zip.
Try it with a sprinkle of feta for a fresh take on a quinoa feta chickpea salad.

Ingredients

For the Salad
1 cup dry quinoa, rinsed
1 can (15 ounces) chickpeas, drained and rinsed
1 cup grape or cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red onion, finely chopped
½ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
¼ cup fresh cilantro, chopped

For the Ponzu Dressing
3 tablespoons Kikkoman® Ponzu
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon fresh lemon juice
Black pepper to taste

Directions

In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let cool for 10 minutes.
In a small bowl or jar, whisk together Ponzu Sauce, olive oil, mustard, garlic, lemon juice, and black pepper until emulsified.
In a large bowl, combine cooked quinoa, chickpeas, tomatoes, cucumber, red onion, parsley, mint, and cilantro.
Pour the dressing over the salad and toss well to coat.
Refrigerate salad for 1-2 hours before serving. Stir before serving.

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Meatless (55)Entrees (336)Oven (154)Fresh and Light (37)Sauces & Condiments (112)