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quinoa salad with avocado and chickpeas

Quinoa Salad with Avocado and Chickpeas (IIFYM)

A quinoa salad with avocado and chickpeas is a delightful and nutritious dish that combines the wholesome goodness of quinoa, the creaminess of avocado, and the protein punch of chickpeas.

This refreshing salad is perfect for those seeking a healthy, flavorful meal. It is an ideal option for those who are looking to adhere to a IFFYM diet.

Key Takeaways

  • Appeals to: Health-conscious individuals, vegetarians, and anyone seeking a nutritious, plant-based meal.
  • Estimated Duration: Preparation – 15 minutes, Cooking (if required) – 15 minutes.
  • Nutrition Facts: High in protein, fiber, healthy fats, and various vitamins and minerals.

About this Recipe

This recipe offers a satisfying salad that marries the nutty flavor of quinoa with the creamy texture of avocado and the nuttiness of chickpeas. It’s a versatile dish that can serve as a main course or a side salad.

Equipment Required

  • Saucepan
  • Mixing bowl
  • Knife and cutting board


  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 ripe avocados, diced
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • ½ cup fresh cilantro or parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste


  1. Cook the Quinoa: In a saucepan, bring the rinsed quinoa and water (or vegetable broth) to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
  2. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
  3. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, diced avocado, diced bell pepper, chopped red onion, and cilantro or parsley.
  4. Add the Dressing: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
  5. Serve: Garnish with extra herbs if desired and serve immediately or refrigerate until ready to eat.

Side Dishes

  • Serve with a side of mixed greens or arugula for added freshness.
  • Grilled vegetables or roasted sweet potatoes complement this salad well.

Storage Options

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note: Avocado tends to brown over time.

Ingredient Substitutes

  • Swap chickpeas for black beans or kidney beans.
  • Substitute lemon juice with lime juice for a tangy twist.
  • Use fresh basil or mint instead of cilantro or parsley.

Alternatives to this Meal

  • Lentil salad with mixed vegetables and feta cheese.
  • Quinoa and black bean burrito bowls with assorted toppings.

If following a IIFYM diet, you may be interested in trying the following recipes: Grilled Chicken Breast with Sweet Potato and Broccoli or Salmon with Brown Rice and Asparagus.


A quinoa salad with avocado and chickpeas offers a delightful blend of flavors and textures, providing a nutritious and fulfilling meal option. Enjoy the versatility of this salad as a satisfying lunch or dinner that’s both delicious and nourishing!