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Quinoa salad with black beans, chickpeas and avocado

Packed with vegetarian protein, delicious flavours and healthy fats, this quinoa salad with black beans, chickpeas and avocado is the perfect salad for a quick and easy meal.
Prep Time5 mins
Cook Time20 mins
Course: Dinner, lunch, Main Course
Cuisine: International
Keyword: avocado, black beans, chickpeas, quinoa salad, tomato
Servings: 2
Calories: 474kcal
Author: Tonje
Cost: Cheap


  • 1 tin chickpeas (400 g)
  • 1 tin black beans (400 g)
  • 50 g quinoa
  • 10 plum tomatoes
  • 1 medium avocado
  • fresh coriander


  • Rinse quinoa thoroughly, and cook according to the package instructions.
  • Meanwhile, rinse and drain tinned chickpeas and black beans, and add them to a salad bowl. Add freshly cut tomatoes, sliced avocado and rocket (US: arugula), along with fresh coriander if you wish.
  • When the quinoa is cooked, drain off the water and let it cool down slightly before adding it to the salad bowl. Serve as is, or add a dressing.


I love this salad as a healthy lunch. I typically make a big batch of black beans, quinoa and chickpeas at the start of the week, and add them to my lunchbox through the week with freshly cut tomatoes, rocket and avocado to keep it fresh.
As the salad is very filling on its own, I don’t typically serve it with any sides. However, this salad is actually really nice as a side dish paired with a hearty main. Serve it with chicken adobolemon chicken or porkchops, or paired with pulled pork tacos.

Dressing alternatives

This salad can be enjoyed without any dressing at all, or with your favourite. I particularly like this quinoa salad paired with these dressings:
  • Lime and chili – The flavours bring this dish to a new level.
  • Lemon pepper – My favourite salad dressing recipe. Super easy!
  • Honey mustard – A traditional dressing that goes with everything.


Leftover quinoa and black bean salad can be stored in an airtight container for up to 3 days. If you leave out the avocado, you can store the other ingredients for up to 5 days.
Keep in mind that avocado turns brown very fast. If you intend on making this recipe for the sake of preparing meals ahead, I suggest leaving the avocado out, and only adding it the day you’re eating it.
Salads should generally not be frozen, but the quinoa, black bean and chickpea mix can be frozen if you omit the other ingredients.


Calories: 474kcal | Carbohydrates: 66g | Protein: 19g | Fat: 18g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 1807mg | Fiber: 23g | Sugar: 9g | Vitamin A: 2729IU | Vitamin C: 53mg | Calcium: 89mg | Iron: 5mg