Fig Chickpea Quinoa Salad

Puff pastry jam and cheese tarts

I'm thrilled to share with you one of my all-time favorite recipes: Fig Chickpea Quinoa Salad. At Branch and Vines, we're passionate about creating delicious, wholesome meals that are easy to prepare and packed with flavor. This salad is a perfect example. It's loaded with fresh veggies, protein-rich quinoa and chickpeas, and the most incredible Fig Balsamic Vinaigrette that ties everything together.

Whether you're meal prepping for the week or looking for a quick and healthy dish to bring to a potluck, this Fig Chickpea Quinoa Salad is a go-to. It's not only nutritious and satisfying but also super easy to make.

I hope you enjoy making and eating this salad as much as I do. Let's get cooking!

Fig Chickpea Quinoa Salad

Prep time

30 min

Cook time





Salads, Sides and Soups


For the Salad

  • 1 cup quinoa, rinsed well
  • 2 cups water
  • 1 15 oz can chickpeas, drained
  • 1/2 15 oz can red beans, drained
  • 1/2 15 oz can corn, drained
  • 1 cup tomatoes, chopped
  • 2 cups fresh spinach, chopped
  • ¼ cup cilantro, chopped
  • 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 cilantro, chopped


Step 1

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.

Step 2

While quinoa is cooling, chop vegetables and whisk together the dressing.

Step 3

When quinoa is completely cooled, toss all ingredients together gently and serve cold!

Tip for dressing

To help emulsify the dressing, add 1 teaspoon of your favorite dijon mustard or our Amber Beer Mustard and whisk.

Toss chopped cilantro on top, and enjoy your flavorful and nutritious Fig Chickpea Quinoa Salad!