• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soups
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Dinner
  • Lunch
  • Salads
  • Soups
  • Breakfast
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Avocado Quinoa Salad with Spiced Chickpeas

    Avocado Quinoa Salad with Spiced Chickpeas

    Published: April 22, 2018, Modified: March 1, 2021, By: Michelle Alston

    • Facebook106
    • Twitter
    Jump to Recipe
    avocado quinoa salad

    It's been hotter than the Med here in the UK this week and like everyone else, the last place I want to be is in the kitchen. When the weather is this good you want to make the most of it, just in case this might just be our summer! So salads are on the menu every day, but they need to be great salads to keep everyone sustained and satisfied. This avocado quinoa salad is just that, a great salad that is filling, tasty and it's quick and easy to make.

    This avocado quinoa salad comes with warmly spiced crispy chickpeas that add a little sweetness to this salad. They are really easy to make but they do make a huge difference so if you make this don't leave them out. I used a generous teaspoon of Ras el hanout spice mix to toss the chickpeas in, this is one of my favourite spice mixes at the moment. It really elevates the sweetness of the chickpeas while making them smokey and warmly spiced. If you can't find it in your grocery store then there is a link in the recipe notes on how to make your own.

    avocado quinoa salad dressing
     chick peas
    avocado quinoa salad

    I used mixed seed quinoa for this salad but you could use regular quinoa, use whatever you have, this is a flexible salad. Couscous works very well too if you don't fancy quinoa. Giant wholewheat couscous would be my choice if I don't have quinoa in the cupboard. If you do use quinoa make sure you rinse it well under the cold tap before cooking so as to avoid bitter-tasting quinoa. And if you do opt for the giant wholegrain couscous then toast it in a pan before cooking and it will add another toasty layer of flavour to your salad.

    The shallot and mustard dressing for this avocado quinoa salad is tangy and rich and really makes this something more than just veg and quinoa. It is really easy to make and you may have some leftover if you do just pour it into a jar with a lid and it will keep in the fridge for up to 3 days. It is really good with a nice grilled chicken salad or any salad really. This avocado quinoa salad is accidentally vegan and gluten-free, I generally don't set out to make meals vegan or gluten-free, I'm not vegan nor do I avoid gluten, it's just the way I cook sometimes. I try to use whatever is in the fridge and come up with something that my family will enjoy, and that really was the inspiration for this salad and the majority of all my recipes are the same.

    So we have enjoyed this avocado quinoa salad on its own and we have also enjoyed it as a side salad to grilled chicken or grilled fish. I have also enjoyed this salad with some feta crumbled over and sometimes we have some good crusty bread with it, for days when you are really hungry. This salad is great for taking to work for lunch too, it travels very well and would also be great for picnics, just keep the dressing separate in a jar and give it a good shake before adding it.

    avocado quinoa salad
    avocado quinoa salad
    avocado quinoa salad

    More fresh and satisfying quinoa dishes:

    • Kale and Quinoa Salad
    • Roast Butternut Squash with Quinoa, Kale & Feta
    • Halloumi Salad with Butternut Squash & Quinoa 
    • Quinoa Chickpea Salad

    Did you make this Avocado Quinoa Salad recipe? Rate it and leave a comment below to let me know what you think!

    avocado quinoa salad

    Avocado Quinoa Salad with Spiced Chickpeas

    A fresh and zesty salad with warmly spiced crispy chickpeas and a tangy dressing. 
    5 from 4 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: Fusion
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 322kcal
    Author: Michelle Alston

    Ingredients

    • 1 450g can of chickpeas drained and rinsed in cold water then dried in kitchen paper
    • 1 teaspoon ras el hanout spice mix see notes
    • 1 tablespoon olive oil
    • 100 g quinoa (dry weight) just over half a cup
    • 2 medium ripe avocados peeled, stones removed then chopped
    • 2 stalks of celery chopped
    • ½ a cucumber (180g) chopped
    • 180 g cherry tomatoes (1 ¼ cups) cut in half
    • 1 handful of flat leaf parsley finely chopped

    For the shallot and mustard dressing

    • 1 medium echalion shallot (banana shallot) finely chopped
    • 3 tbsp apple cider vinegar
    • 1 heaped tsp wholegrain mustard
    • 80 ml extra virgin olive oil (⅓ of a cup)
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon ground sea salt
    Prevent your screen from going dark

    Instructions

    • Heat the oven to 180 C / 356 F 
      Spread out the dry chickpeas on a baking tray, add the ras el hanout then mix until all the chickpeas are covered in the spice mix. 
      Add the tablespoon of olive then toss gently. Cook in the oven for 10 minutes or until the chickpeas are hot and slightly crispy.
      Tip the chickpeas into a bowl lined with kitchen paper then leave to cool.
    • Cook the quinoa according to the packet instructions.
      Once cooked leave to cool. 
      Fluff up the quinoa with a fork before adding to the serving bowl.

    Make the dressing.

    • In a bowl add the shallots, mustard and apple cider vinegar. Whisk together until they are combined.
      Slowly whisk in the extra virgin oil then season with the salt and pepper.
      Leave in the fridge until ready to serve 
    • In a large serving bowl add the avocado, quinoa, celery, tomatoes, cucumber, chickpeas and chopped parsley. Toss gently. 
      You can add the salad dressing now if you wish I usually serve the dressing on the side and let everyone add the dressing themselves.
      Serve with good crusty bread if you wish.

    Notes

    • Calories listed are approximate.
    • There is enough dressing to generously serve six people and the calories per serving are 117
    • Thoroughly rinse the quinoa in a fine-mesh sieve before cooking so as to avoid any bitterness.
    • If you want to make this ahead of time, squeeze some lemon juice over the avocado before chopping, make sure all the avocado flesh is covered in lemon juice and it won't go brown.
    • If you can't find ras el hanout spice mix in your local supermarket or middle eastern food store then you can make your own. Find out how here.
    • Cup sizes are approximate, I use a metric scale to weigh all ingredients.

    Nutrition

    Calories: 322kcal
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    « Lemon Garlic Pasta with Kale
    Halloumi Fries with Spicy Harissa Yoghurt »
    • Facebook106
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Tara

      April 24, 2018 at 2:27 pm

      5 stars
      Such a colorful salad! It sounds perfect with the spiced chickpeas and the shallot mustard dressing.

      Reply
      • Michelle Alston

        April 25, 2018 at 6:41 am

        Thank you Tara x

        Reply
    2. Lisa | Garlic & Zest

      April 24, 2018 at 1:55 pm

      5 stars
      This is EXACTLY how I like to eat -- fresh flavors, light dressings and a bit of grain -- A beautiful dish!

      Reply
      • Michelle Alston

        April 25, 2018 at 6:42 am

        Thank you so much Lisa 🙂

        Reply
    3. ali randall

      April 24, 2018 at 12:48 pm

      5 stars
      What a great way to get your grains and fiber all in one with the veggies of the season. This recipe is a keeper. Yum!

      Reply
      • Michelle Alston

        April 25, 2018 at 6:42 am

        Thank you Ali 🙂

        Reply
    4. Danielle Wolter

      April 24, 2018 at 11:10 am

      5 stars
      This is a great recipe! I'm also not vegan nor do I eat gluten free, but you know, sometimes it just happens. I love putting roasted chickpeas in a salad. A great healthy lunch idea!

      Reply
      • Michelle Alston

        April 24, 2018 at 11:24 am

        Thanks so much Danielle x

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Michelle Alston

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer French Bread Pizza
    • Air Fryer Butternut Squash
    • Creamy Gnocchi with Sun-Dried Tomatoes
    • Carrot and Parsnip Soup
    • Slow Cooker Lentil Soup

    Vegan Recipes

    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas
    • Easy Tofu Laksa
    • Asparagus Pasta Salad

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 106
    1524 shares