Fig, Goat Cheese, Chickpea Quinoa Salad

Fig, Goat Cheese, Chickpea Quinoa Salad

This Fig Chickpea Quinoa Salad is seriously perfect for meal prepping! Loaded with veggies, easy to make, and incredibly flavorful thanks to the Fig Balsamic Vinaigrette – it’s one of our favorite things to make.


1 cup quinoa, rinsed well
2 cups water
1 15 oz can chickpeas, drained
1 cup cherry tomatoes, halved
2 cups fresh spinach, chopped
¼ cup pine nuts
¼ cup goat cheese

For the dressing:
¼ cup Fig Balsamic Vinegar
¼ cup Tuscan Herb Olive Oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh basil, chopped


To cook quinoa combine rinsed quinoa and water. Bring to a boil, then simmer for 15-20 minutes, stirring occasionally. Quinoa should absorb all water and be fluffy. Allow quinoa to cool completely. While quinoa is cooling, chop vegetables and whisk together the dressing. When quinoa is completely cooled, toss all ingredients together gently and serve cold!

Dressing Tip: To help emulsify dressing add 1 teaspoon of your favorite dijon mustard or our Amber Beer Mustard- and whisk.

Serves 4