136 Shares

This post may contain affiliate links (disclosure).

Looking for a colorful, protein-packed dish that’s as delicious as it is nutritious? Quinoa Pesto Salad with Chickpeas and Cherry Tomatoes combines tender quinoa coated in vibrant pesto with juicy tomatoes and hearty chickpeas. Whether you need a quick vegetarian meal or a make-ahead lunch, this refreshing salad is sure to satisfy!

This quinoa pesto salad is so colorful, healthy and delicious! Quinoa with fresh pesto, chickpeas and cherry tomatoes – what an awesome complete vegetarian meal!

Why You’ll Love Quinoa Pesto Salad With Chickpeas and Cherry Tomatoes

Incredibly flavorful: The combination of zesty pesto, mild quinoa, and juicy cherry tomatoes creates a perfect balance of fresh and bold flavors in every bite.
Packed with protein: Quinoa and chickpeas provide plant-based protein, making this salad filling and satisfying without the need for meat.
Quick and easy: With just a few simple ingredients and minimal prep time, this recipe is ideal for busy weeknights or last-minute meals.
Meal prep-friendly: This salad stores beautifully in the fridge for up to five days, making it a great option for healthy lunches throughout the week.
Versatile and customizable: Enjoy it as a main dish, side dish, or even a light appetizer, and easily adapt it to suit your taste or dietary preferences.

Look at this mouthwatering quinoa pesto salad! White quinoa is colored green with zesty flavorful pesto, then mixed with red cherry tomatoes and yellow chickpeas – delicious! Take a mouthful of this goodness and enjoy the refreshing flavor in each bite!

Quinoa and pesto is an awesome combo, they just complete each other. Quinoa is mild in taste and pesto is strong and bright, so when mixed together it is so perfect – quinoa takes on a pesto flavor, and the pesto mellows out after coating each quinoa grain. So yummy!

Ingredients For Quinoa Pesto Salad With Chickpeas and Cherry Tomatoes

Quinoa – A gluten-free superfood that’s mild in flavor and rich in protein.
Canned chickpeas – These creamy legumes add a hearty texture and plant-based protein.
Cherry tomatoes – Juicy and slightly sweet, they bring freshness and vibrant color to the salad.
Pesto – Use your favorite store-bought brand or homemade pesto for a bold, zesty flavor.
Salt and pepper – Essential for enhancing the flavors and balancing the dish.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

You can use any kind of pesto, homemade or store-bought. Of course, I recommend making your own pesto as it’s super easy (all you do is dump ingredients in a food processor and pulse until they turn into pesto). Check out my easy pesto recipe – it’s a classic Italian basil pesto that tastes amazing!

Kitchen Tools You Need To Make Quinoa Pesto Salad With Chickpeas and Cherry Tomatoes

Large bowl – Perfect for mixing all the ingredients together without making a mess.
Cutting board – Essential for slicing the cherry tomatoes.
Knife – A sharp knife makes slicing tomatoes quick and easy.
Measuring cups – Helps you accurately measure the quinoa and other ingredients.
Measuring spoons – Great for portioning out the pesto and seasoning.

This quinoa pesto salad is super healthy – every ingredient in it is so nutritious and good for you. Quinoa is a “super grain”, pesto is packed with fresh herbs, plus tomatoes and chickpeas are very nutritious too! It is also a complete vegetarian meal, as it’s very filling. Quinoa itself is a complete plant-based protein, plus the chickpeas provide even more protein, so this dish makes you totally full without the meat! I love one-dish meals, especially when they are healthy!

How To Make Quinoa Pesto Salad With Chickpeas and Cherry Tomatoes

Rinse and cook the quinoa according to the package instructions, then set it aside to cool completely.
In a large mixing bowl, toss the cooled quinoa with your pesto until every grain is evenly coated.
Gently fold in the chickpeas and halved cherry tomatoes until well combined.
Taste and adjust the seasoning by adding a pinch of salt and freshly ground black pepper if needed.
Serve right away, or transfer the salad to an airtight container and refrigerate for later.

How do you cook your quinoa? I love cooking mine in Instant Pot :) If you own an Instant Pot, check out my Instant Pot quinoa recipe – so easy! Not Instant Pot? No problem! Follow my stovetop quinoa or rice cooker quinoa directions.

This is a great make-ahead recipe – quinoa pesto salad keeps well in a refrigerator for up to 5 days. And since it is eaten cold, there is not even a need to reheat it! Make a big batch of this quinoa salad, divide between the meal prep containers and store in the fridge for a week’s worth of healthy lunches!

Serving Suggestions

Serve this quinoa pesto salad as a light main course alongside Cheesy Garlic Bread with Parmesan and Mozzarella or a Quick Homemade Chicken Noodle Soup.
Pair it with a Fresh Green Salad with Roasted Cauliflower or Perfectly Steamed Asparagus for a complete and healthy meal.
Use it as a side dish for Perfectly Grilled Chicken Legs with Crispy Skin, Crunchy Oven-Baked Breaded Fish, or tofu for added protein and flavor.
For a fun presentation, serve the salad in individual bowls or layer it in mason jars for a portable meal.
Top with a sprinkle of Shredded Parmigiano Reggiano Cheese or Crunchy 8-Minute Roasted Walnuts for extra flavor and texture.

Tips For Success

Rinse your quinoa: Before cooking, rinse the quinoa thoroughly under cold water to remove its natural coating, called saponin, which can make it taste bitter.
Let the quinoa cool: Make sure the quinoa has cooled completely before mixing it with the pesto to prevent it from wilting the fresh ingredients.
Homemade pesto for extra freshness: If you have the time, making your own pesto adds a burst of fresh flavor to the salad. Use basil, olive oil, garlic, Parmesan, pine nuts, and a squeeze of lemon for a classic pesto.
Cut the cherry tomatoes evenly: Halving the cherry tomatoes ensures even distribution throughout the salad and makes every bite flavorful.
Taste and adjust: Once everything is mixed, taste the salad and adjust the salt and pepper to your preference. A touch of extra seasoning can really bring out the flavors.
Store properly: Keep the salad in an airtight container in the fridge, and it will stay fresh for up to five days. This makes it a perfect dish for meal prepping lunches.
Experiment with toppings: Consider adding extras like crumbled feta, avocado slices, or roasted nuts to elevate the dish.

Variations And Substitutions

Switch up the grains: If you’re out of quinoa, substitute with other grains like couscous, farro, or bulgur for a different texture and flavor.
Try different pestos: Basil pesto is classic, but you can also use sun-dried tomato pesto, arugula pesto, or even a nut-free pesto to mix things up.
Add more veggies: Boost the nutritional value by tossing in diced cucumbers, bell peppers, or even roasted zucchini for added crunch and flavor.
Make it heartier: Turn this salad into a more filling meal by adding crumbled feta cheese, cubed mozzarella, or grilled chicken.
Add a spicy kick: Stir in a pinch of red pepper flakes or drizzle with spicy olive oil to give the salad a little heat.
Go nut-free: If you’re avoiding nuts, use a nut-free pesto or make your own using sunflower seeds or pumpkin seeds as a substitute.
Herb alternatives: If basil isn’t your favorite, try making pesto with cilantro, parsley, or even spinach for a unique twist.
Protein options: Instead of chickpeas, you can use black beans, white beans, or even edamame for variety.

Storage and Reheating

Storage: Transfer the quinoa pesto salad to an airtight container and store it in the refrigerator for up to 5 days. This makes it perfect for meal prepping your lunches or quick dinners.
Reheating: This salad is meant to be enjoyed cold, so no reheating is necessary! Simply take it out of the fridge and serve.
Freezing: Freezing is not recommended, as the texture of the cherry tomatoes and pesto may change after thawing.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, this salad is an excellent make-ahead dish! You can prepare it up to 5 days in advance and store it in an airtight container in the fridge. It’s perfect for meal prep or packing for lunches.

What can I use instead of quinoa?

If you’re not a fan of quinoa or don’t have it on hand, you can substitute it with couscous, rice, farro, or any other grain of your choice. Adjust the cooking method based on the grain you choose.

Can I use a different type of pesto?

Absolutely! While classic basil pesto works wonderfully, you can experiment with arugula pesto, sun-dried tomato pesto, or even a vegan nut-free pesto for a unique twist.

How can I make this salad vegan?

To ensure this salad is vegan, use a dairy-free pesto. Many store-bought options are vegan, or you can make your own using olive oil, basil, garlic, and nutritional yeast instead of Parmesan cheese.

Can I add other ingredients to this salad?

Yes, this salad is highly versatile. Feel free to add diced cucumbers, roasted red peppers, or even avocado slices for added flavor and texture. Proteins like grilled chicken, tofu, or beans can also be included for variety.

How do I prevent the salad from becoming watery?

Make sure to fully cool the quinoa before mixing it with the pesto to prevent excess moisture. Additionally, ensure the chickpeas are well-drained, and pat the cherry tomatoes dry after slicing.

What’s the best way to serve this salad?

This salad is delicious served chilled as a main dish, side dish, or even a light appetizer. It pairs wonderfully with crusty bread, fresh greens, or grilled proteins.

Can I freeze leftovers?

Freezing is not recommended for this salad, as the texture of the cherry tomatoes and pesto may not hold up well after thawing. It’s best enjoyed fresh from the fridge.

If you like this quinoa pesto salad, you will also love these other quinoa recipes:

Chicken Fajitas Quinoa Bowl – another awesome quinoa one-dish dinner! Super simple to make!

Quinoa Papaya Salad – if you don’t eat papaya very often, here’s the recipe to include more of it into your diet! It’s amazing with quinoa!

Chickpeas Quinoa Mason Jar Salad – beautifully layered for weekly meal prep! Make a week’s worth of healthy quinoa lunches!

Eggplant Spinach Quinoa Bowl – this vegan quinoa bowl is super filling thanks to a hearty eggplant!

Click Here To Pin This Recipe

Print Recipe Pin Recipe Rate Recipe

No ratings yet