Lemon Herb Quinoa with Chickpeas wakes your kitchen with bright lemon and warm herbs. This cozy, simple bowl fills you up without feeling heavy, and it comes together fast for weeknights or a lazy weekend. If you want a meal that smells fresh, tastes zesty, and keeps well for lunches, this is for you. While you prep, you might also enjoy a sweet idea from our lemon cheesecake recipe for dessert.
Why Make This Recipe
- Quick & Easy: cooks in about 25 minutes from start to finish.
- Family Favorite: mild, bright flavors that kids and adults like.
- Budget-Friendly: pantry staples like quinoa, canned chickpeas, and lemon.
- Healthy & Filling: good protein, fiber, and fresh herbs for nutrients.
This recipe stands out because the lemon and herbs keep the quinoa lively and the chickpeas make it satisfying. It feels warm and comforting on cool nights and light on hot days — a small, everyday comfort that makes you smile. If you like lemony, slow-cooked dinners, check a similar idea with chicken at slow-cooker lemon herb chicken and rice.
Ingredients
For the base:
- 1 cup quinoa, rinsed well
- 2 cups low-sodium vegetable or chicken broth (or water)
- 1 can (15 oz) chickpeas, drained and rinsed
For the lemon-herb dressing:
- 3 tablespoons extra-virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
For the mix-ins and garnish:
- 1/2 cup chopped fresh parsley (or a mix of parsley and dill)
- 1/3 cup finely chopped cucumber or bell pepper (optional crunch)
- 2 tablespoons toasted pine nuts or chopped almonds (optional)
- 2 tablespoons crumbled feta (optional)
Notes: use unsalted broth if you want full control of the salt. Rinsing quinoa removes any bitterness.
How to Make Lemon Herb Quinoa with Chickpeas
- Prep first: rinse the quinoa in a fine sieve and drain. Zest and juice the lemon, and chop herbs and vegetables. This saves time later.
- Cook quinoa: bring the 2 cups broth (or water) to a boil in a small pot. Add the rinsed quinoa, stir once, lower heat to a simmer, cover, and cook 15 minutes until the liquid is absorbed. Turn off heat and let sit covered 5 minutes to steam — this makes the quinoa fluffy.
- Mini-tip: do not lift the lid while it simmers; you want steam to finish cooking.
- Fluff and cool slightly: fluff the quinoa with a fork and transfer to a large bowl to cool a bit. Warm quinoa absorbs dressing better when slightly cooled.
- Make dressing: whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon, salt, and pepper in a small bowl. Taste and adjust acidity or salt.
- Why this matters: the mustard helps the oil and lemon blend smoothly.
- Combine: add the drained chickpeas, chopped parsley, and any chopped cucumber or pepper to the quinoa. Pour the dressing over and toss gently until everything is coated.
- Finish and garnish: fold in toasted nuts and crumbled feta if using. Let the salad rest 5–10 minutes so flavors meld. Serve warm or at room temperature.
- Mini-tip: if you make this ahead, add the nuts and feta just before serving to keep texture crisp.
How to Serve Lemon Herb Quinoa with Chickpeas
- Serve warm in a shallow bowl with extra lemon wedges on the side.
- Top with a little extra olive oil and a sprinkle of fresh herbs for color and aroma.
- Pair with grilled fish or roasted vegetables for a fuller meal.
How to Store Lemon Herb Quinoa with Chickpeas
- Fridge: keep in an airtight container for up to 4 days. The flavors deepen, but add crunchy toppings fresh.
- Freezer: you can freeze for up to 1 month, but texture softens — thaw in the fridge overnight.
- Reheat: warm gently in a pan over low heat with a splash of water or broth, or microwave in 30-second bursts until warm.
Tips to Make Lemon Herb Quinoa with Chickpeas
- Rinse quinoa well to avoid any bitter taste.
- Use fresh lemon juice and zest for the brightest flavor.
- Toast nuts in a dry pan for 2–3 minutes until fragrant to boost crunch.
- If the salad seems dry after chilling, add another splash of olive oil and lemon before serving.
- For a creamy twist, stir in a spoonful of plain yogurt before serving — a lovely change from feta and a nod to desserts like no-bake lemon cheesecake for a lemony finish.
Variation
- Vegetarian/Vegan: this recipe is already vegan if you skip the feta. Use roasted squash or steamed green beans for variety.
- Protein boost: add cooked chicken, shrimp, or extra chickpeas.
- Grain swap: replace quinoa with bulgur or farro if you want a chewier texture (cook times change).
FAQs
Can I use dried chickpeas instead of canned?
Yes. Soak and cook the dried chickpeas until tender before adding. Plan extra time — cooked dried chickpeas take longer but taste great.
How do I make this less lemony?
Reduce the lemon juice to 1–2 tablespoons and keep the zest for aroma. Taste the dressing before adding to the quinoa.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this a good option for gluten-sensitive diets when all other ingredients are gluten-free.
Conclusion
This Lemon Herb Quinoa with Chickpeas is a little bowl of sunshine — bright lemon, warm herbs, and tender chickpeas that comfort without weighing you down. It comes together fast, stores well for easy lunches, and feels like a cozy, everyday dish you can rely on. If you want more lemony quinoa ideas or vegan tips, see a similar recipe at Lemony Quinoa + Chickpea Salad – The Simple Veganista, or try another take at Lemony Quinoa Chickpea Salad – Tara Teaspoon. I’d love to hear how yours turned out — leave a comment, a star rating, and share on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Lemon Herb Quinoa with Chickpeas
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A bright and zesty quinoa dish with chickpeas, fresh herbs, and a lemon-herb dressing. Healthy, filling, and perfect for meal prep.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable or chicken broth (or water)
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons extra-virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley (or a mix of parsley and dill)
- 1/3 cup finely chopped cucumber or bell pepper (optional)
- 2 tablespoons toasted pine nuts or chopped almonds (optional)
- 2 tablespoons crumbled feta (optional)
Instructions
- Rinse the quinoa in a fine sieve and drain. Zest and juice the lemon, and chop herbs and vegetables.
- Bring the 2 cups broth (or water) to a boil in a small pot. Add the rinsed quinoa, stir once, lower heat to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Turn off heat and let sit covered for 5 minutes to steam.
- Fluff the quinoa with a fork and transfer to a large bowl to cool slightly.
- Whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon, salt, and pepper in a small bowl. Taste and adjust seasoning.
- Add the drained chickpeas, chopped parsley, and any chopped cucumber or pepper to the quinoa. Pour the dressing over and toss gently.
- Fold in toasted nuts and crumbled feta if using. Let the salad rest for 5–10 minutes.
- Serve warm in a bowl with extra lemon wedges on the side and enjoy!
Notes
Use unsalted broth for control over salt levels. Rinse quinoa to remove bitterness. Adjust lemon to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg