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Quinoa Fennel Chickpea Salad

Need a refreshing and simple salad featuring Springtime ingredients, and dressed with herbs and citrus? This Quinoa Fennel Chickpea Salad is for you!

Quinoa Fennel Chickpea Salad - Healthy, easy, and delicious! #vegan #glutenfree 

While I’ve been obsessed with Spring’s fine fruits lately, I can’t neglect the tasty vegetables that this beautiful season also has to offer. Farmers market stalls display a rainbow of colors that are truly inspiring, which is super helpful when you’re feeling a little stumped in the kitchen. All of that wandering between eye-catching vendors led to the creation of this Quinoa Fennel Chickpea Salad.

Image of thinly sliced radish and fennel on a cutting board

I often forget how much I like using fennel in recipes, that is until Mary from Nom Yourself and I teamed up to make a bountiful lunch the other day. Aside from piecing together a delicious pesto bowl, we made a simple puff pastry pizza topped with thinly sliced fennel, onion, vegan ricotta, balsamic glaze and basil. What a way to reinvigorate your motivation to cook!

After that, I knew I wanted to put together a spring-y salad that was light, fresh, and still filling. I even made it gluten-free and oil-free! (not that it’s hard to make the veggies and whole foods the star of this recipe) Another plus is that you can find all of these ingredients easily and it takes less than 30 minutes to put together.

Image of fluffy, cooked quinoa in a pan on the stove.

I’m a fan of making this salad ahead, then eating it for lunch for a couple of days. It could be easily transported in jars or tupperware for bringing to work!

Image if herb dressing in a liquid measuring cup with whisk

Substitutions + Tips:

  • Quinoa – I like the white for this because it has just a slightly more mild flavor than red quinoa. If you’re not a fan, brown rice or farro would be great here, as well.
  • Baby arugula – this is just how arugula is most commonly found in a grocery store, but full-sized arugula that has been chopped with also work.
  • Fennel – now, if you haven’t had fresh fennel, think of how fennel seeds taste a bit like black licorice, but the bulb itself is much more mellow. It’s so good here!
  • Hemp hearts – I love the added protein these provide in the salad, but if you don’t have them on-hand, raw sunflower seeds or pepitas are a great alternative.
Quinoa Fennel Chickpea Salad - Healthy, easy, and delicious! #vegan #glutenfree

One year: Creamy Quinoa Jalapeño Poppers // Two years: Apple Fennel Seitan Dogs // Three years: Brunch Beverage Trio // Four years: Baked Spinach Falafel with Homemade Tzatziki

Quinoa Fennel Chickpea Salad - Healthy, Oil-free and Delicious! #vegan #glutenfree

Quinoa Fennel Chickpea Salad

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A refreshing and simple salad featuring fennel, arugula, quinoa, chickpeas and radishes, dressed with herbs and citrus.



  • 1 cup uncooked white quinoa, rinsed
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 2 cups baby arugula
  • 1 1/2 cup thinly sliced fennel bulb, I used a mandolin
  • 15 ounce can cooked chickpeas, drained and rinsed
  • 1 cup halved cherry or grape tomatoes
  • 1/4 cup thinly sliced radishes
  • 1/4 cup chopped green onion
  • 1/4 cup hemp hearts


  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoons minced parsley
  • 1 tablespoon minced mint leaves
  • 2 teaspoons dijon mustard
  • 1 teaspoon lemon zest
  • 1 teaspoon agave nectar
  • 1/2 teaspoon sea salt, or to taste
  • 1/8 teaspoon black pepper


  1. Place quinoa, water, and salt in a small pot or pan, bring to a boil over medium heat. Once boiling, reduce heat to low and cover with lid, simmering for 15-20 minutes, or until quinoa is cooked through and all liquid is absorbed.
  2. Fluff quinoa with a wooden spoon or fork and transfer to a bowl, place in refrigerator for 15 minutes.
  3. Once quinoa is has cooled, place it in a large salad bowl. Add arugula, fennel, chickpeas, tomatoes, radishes, green onion and hemp hearts to bowl.
  4. In a small bowl, whisk together all of the dressing ingredients. Pour dressing over contents of salad bowl and toss until combined. Refrigerate salad until ready to serve!
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Quinoa Fennel Chickpea Salad - Healthy, easy, and delicious! #vegan #glutenfree

Quinoa Fennel Chickpea Salad suggestions:

  • I highly suggest that you enjoy this salad with a glass of Boozy Mint Strawberry Lemonade! 😉
  • If you can find them, use blanched fava beans instead of chickpeas for an extra-Springy dish.
Quinoa Fennel Chickpea Salad - Healthy, easy, and delicious! #vegan #glutenfree

You can find this salad in my High-Protein Meal Prep for Two menu!

Image of multiple dishes for a High-Protein Vegan Meal Prep for two menu, with stuffed mushrooms in the foreground

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Wednesday 13th of April 2022

This salad is so good! I added fresh basil as well. It’s perfect for a week of lunches! I love that the dressing is oil free.

Jackie @ Vegan Yack Attack!

Thursday 14th of April 2022

Oooh basil is a great addition! So glad you enjoyed it!

40 Plant-Based Fresh Spring Recipes - Sharon Palmer, The Plant Powered Dietitian

Wednesday 24th of March 2021

[…] Sunshine (shown above) Lemon Dijon Asparagus Salad, Catherine Brown, RDN, Chef Catherine Brown Quinoa Fennel Chickpea Salad, Jackie Sobon, Vegan Yack […]


Friday 31st of July 2020

Misfits sent me some fennel, so I was browsing recipes for fennel, and found this. It's delicious! I don't use salt, so I left that out, and forgot about the lemon zest and the pepper until the salad was half gone, and it was still delicious! This recipe is definitely a keeper!

Jackie @ Vegan Yack Attack!

Monday 3rd of August 2020

So glad you loved this, Deb!

Warm Smoky Tempeh Salad Recipe - Vegan Yack Attack

Tuesday 5th of May 2020

[…] Quinoa Fennel Chickpea Salad […]

40 Plant-Based Fresh Spring Recipes - TopRankDiets

Friday 1st of May 2020

[…] Sunshine (shown above) Lemon Dijon Asparagus Salad, Catherine Brown, RDN, Chef Catherine Brown Quinoa Fennel Chickpea Salad, Jackie Sobon, Vegan Yack […]

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