Chickpea Salad with Strawberries

This colorful chickpea salad with strawberries is bursting with veggies and delicious flavor! It’s tossed with a simple Dijon vinaigrette and is the perfect way to enjoy your fresh strawberries. Recipe by Gal Shua-Haim.

Chickpea Salad with Strawberries

Chickpea Salad with Strawberries

Course: Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 Cups

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  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • ½ tsp salt
  • 1 cup strawberries chopped
  • 4 cups arugula
  • 1 can chickpeas rinsed and drained (15 oz)
  • ½ red onion diced
  • 1 English cucumber diced
  • ½ cup fresh mozzarella pearls
  • ¼ cup fresh basil chopped

Dijon Vinaigrette:

  • ¼ cup olive oil
  • Juice from 1 lemon
  • 2 Tbsp dijon mustard
  • 2 tsp pure maple syrup
  • 1 clove garlic crushed
  • ½ tsp salt
  • ¼ tsp black pepper


  • Combine quinoa and water (or vegetable broth) in a small pot. Cover the pot and bring it to a boil.
  • Once it reaches a boil, reduce the heat to low and let simmer for about 15 minutes until all the water is absorbed. Remove from flame, fluff with a fork and season with salt. Set aside to cool for 15 minutes.
  • Combine all dressing ingredients in a small bowl. Whisk until smooth.
  • Once the quinoa has reached room temperature (or cooler), transfer to a bowl and mix in the strawberries, veggies, chickpeas and fresh mozzarella. Toss together with the dressing, and top off with freshly chopped basil.
  • Serve cold or at room temperature with your favorite protein!
  • Leftovers will stay fresh in the fridge for 3-4 days.


Prep by making the quinoa up to three days in advance.

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