By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 3
406 cal · 30 min
Curried Quinoa Chickpea Salad
Recipe GLPR054524a2dddba7
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Average rating: 4.5 (1)
A vibrant, plant-based salad combining fluffy cooked quinoa with seasoned chickpeas, sautéed red onions, fresh arugula, and aromatic curry spices. The quinoa and chickpeas create a hearty base that's tossed with wilted greens for a nutritious side dish or light meal. Naturally gluten-free and vegan.
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Ingredients
1 cup cooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
3 tablespoons olive oil
½ red onion, thinly sliced
1 clove garlic, minced
½ teaspoon curry powder
½ tablespoon sea salt
½ teaspoon black pepper
2 cups fresh arugula, roughly chopped
Directions
If not already cooked, prepare the quinoa according to package directions and set aside.
Slice the red onion into thin, even pieces and mince the garlic clove. Roughly chop the fresh arugula and set all prepared ingredients nearby.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once shimmering, add the sliced red onion and cook, stirring occasionally, for about 5 minutes until the onion becomes translucent and slightly softened.
Drain and rinse the canned chickpeas thoroughly. Add the chickpeas to the pan along with the minced garlic, curry powder, salt, and black pepper. Stir well to coat and cook for 3 minutes, allowing the spices to bloom and the ingredients to meld.
Add the chopped fresh arugula to the pan and continue to sauté for 2-3 minutes, stirring frequently, until the greens are wilted and softened.
Stir in the cooked quinoa and toss everything together gently for 5 minutes over medium heat, stirring frequently to distribute the curry spices evenly throughout.
Taste the salad and add more olive oil if desired for richness. Serve warm or at room temperature.
Comments
All ingredients are stocked at every major Charlotte grocery—quinoa and chickpeas are now standard in Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger—making this a true one-stop shop. At roughly $2.50 to $3.00 per serving, the cost is driven by quinoa, but that's a staple that stretches across other meals; chickpeas and aromatics are pocket change. The 30-minute time is honest for cooking quinoa and assembling, though you could shave five minutes by cooking quinoa ahead. This is a cold salad that actually improves overnight, reheats fine on a second day (add a squeeze of lemon), and suits both lunch boxes and light weeknight dinners without fussiness.
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