The Best Quinoa Chickpea Salad (With a Game-Changing Toasting Trick)

This quinoa chickpea salad is so delicious and so nourishing. A simple double-cook toasting method transforms the quinoa into something nutty, crispy and completely irresistible — tossed with herbs, nuts and a pomegranate molasses dressing.

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Course: Dinner, Lunch

Cuisine: Middle Eastern

Diet: Gluten Free, Low Lactose, Vegetarian

Prep Time: 25

Cook Time: 35

Resting / Cooling: 10

Servings:

Calories: 869kcal

Author: Nellie Kerrison | Relish Mama

Cost: $25

Equipment

Fine mesh sieve
Small saucepan with lid
large baking tray
Baking paper
Fork
Small frypan
small bowl or jar for the dressing
Whisk
Large mixing bowl
Sharp knife
Chopping board
Measuring cups and spoons
Microplane or fine grater
Citrus juicer (optional)

Ingredients

1 cup tri-colour quinoa
325 ml water
1 tbsp extra virgin olive oil (for toasting the quinoa)
2 tbsp extra virgin olive oil for the onion)
1 brown onion medium sized , finely diced
400 g chickpeas tin, , rinsed well and drained
60 g almonds skin-on almonds, roughly chopped and toasted
60 g pistachios roughly chopped and toasted
¼ cup parsley flat-leaf, roughly chopped
¼ cup coriander roughly chopped
2 tbsp mint leaves torn
½ preserved lemon pulp removed, rinsed and finely diced (optional)
½ cup pomegranate seeds (or barberries when out of season)
1 tsp sumac , to finish
Sea salt and freshly cracked black pepper, to taste

Pomegranate dressing

1 lemon juiced
½ garlic clove finely grated
½ tsp Dijon mustard
¼ tsp ground cumin
80 ml extra virgin olive oil
2 tbsp pomegranate molasses
Sea salt and freshly cracked black pepper

Optional extras

2 cups baby spinach or rocket, folded through at the end
3 tbsp Greek yoghurt or tahini, thinned with a little lemon juice, to drizzle over to serve

Instructions

Step 1 — Cook the quinoa (step one of two)

Rinse the quinoa well in a fine mesh strainer under cold water. Bring 1¼ cups of water to the boil in a small saucepan. Add the rinsed quinoa and a good pinch of salt. Reduce heat to the absolute lowest setting, cover with a lid and cook for 12 minutes until all the liquid has absorbed and the quinoa is tender. Remove from heat and fluff well with a fork.

Step 2 — Spread, dry and cool

Tip the cooked quinoa onto a large baking tray lined with baking paper. Use a fork to spread it into as thin and even a layer as possible — the thinner the better. Set aside to cool for at least 10 minutes. This step is non-negotiable: the drier the quinoa before it hits the oven, the crispier and nuttier it will become.

Step 3 — Oven-toast the quinoa (step two of two — this is the game changer)

Preheat your oven to 220°C (200°C fan). Drizzle the tablespoon of olive oil over the cooled quinoa and toss gently to coat every grain. Slide the tray into the bottom third of the oven and roast for 15 minutes without touching it. Then give it a thorough stir — paying attention to the edges, which colour fastest — and return to the oven for a further 5–10 minutes until deeply golden, nutty-smelling and crisp in spots. This double-cook method is what makes this salad unlike any other quinoa you’ve tasted. Remove from the oven and allow to cool slightly.

Step 4 — Soften the onion

While the quinoa toasts, warm the 2 tbsp olive oil in a small frypan over low-medium heat. Add the onion and cook, stirring often, for 5–7 minutes until soft, sweet and translucent but not coloured. Remove from heat and set aside.

Step 5 — Make the pomegranate dressing

In a small jar or bowl, combine the lemon juice, grated garlic, Dijon mustard, cumin and a generous pinch of salt and pepper. Whisk in the olive oil, then stir through the pomegranate molasses. Taste — it should be tangy, a little sweet and well-rounded. Adjust seasoning as needed.

Step 6 — Bring it all together

In a large bowl, combine the toasted quinoa, softened onion, chickpeas, almonds, pistachios, parsley, coriander, mint and preserved lemon if using. Drizzle over most of the dressing and toss gently — you may not need it all, so add to your taste. If using spinach or rocket, fold it through now. Fold through most of the pomegranate seeds, saving a generous handful for the top.

Step 7 — Plate and serve

Spoon onto a large platter. Scatter over the reserved pomegranate seeds (or barberries), any extra herbs and a good dusting of sumac. If using, drizzle over the yoghurt or tahini. Serve at room temperature.

Notes

The double-cook method: This is the technique that changes everything. Simmering cooks the quinoa through; oven-toasting with olive oil then unlocks a deep nuttiness and crunch that plain quinoa simply doesn't have. Don't skip either step, and don't rush the cooling — moisture is the enemy of crispiness.
Tri-colour quinoa: Looks beautiful and has a slightly nuttier flavour than white alone, but any quinoa works here.
Barberries: A brilliant substitute when pomegranates are out of season. Tart, jewel-like and very Middle Eastern — find them at Middle Eastern grocers.
Preserved lemon: Worth seeking out for that distinctive salty-citrus depth. Remove all the pulp, rinse the rind well and dice finely.
Keep it simple: The spinach/rocket and tahini yoghurt are lovely additions but absolutely not essential — the salad is complete and beautiful without them.
Make-ahead: The dressing, onion and nuts can all be prepped ahead. Toast the quinoa on the day for the best crunch. Leftovers keep well in the fridge for 2 days — the quinoa softens but the flavour deepens beautifully.

Nutrition