Chickpea Avocado Quinoa Salad Jars with Tahini (Vegan GF)

These Chickpea Avocado Quinoa Salad Jars with Tahini are easy and quick to make, great for a delicious lunch to bring to work and they’re vegan, high-protein and gluten-free. Made with wholesome ingredients, they’ll keep you going all day.

I love a good quinoa salad and there are so many to choose from, but this fresh and zesty one is my current favourite. While we edge into autumn, the recent warmer weather in the UK as me craving some lighter meals and this salad does just that. It’s filling, wholesome and nourishing, while being lighter and also so easy to make. Filled with a delicious lemony tahini dressing, wholegrain carbohydrates, protein rich chickpeas and fresh and fruit avocado and strawberries, these salad jars can be enjoyed out and about or at home.

An open jar of Chickpea Avocado Quinoa Salad with Tahini
Chickpea Avo Quinoa Salad Jar with Tahini

Why will I love these jars?

These salad jars are amazing:

  • Light, refreshing and wholesome
  • Filling, hearty and nourishing
  • Packed with gut-healthy and brain-healthy foods
  • Naturally vegan, gluten-free and nut-free
  • High in protein and fibre
  • Full of good-for-you ingredients
  • Vibrant and colourful
  • Loaded with texture
  • Will stay fresh for 2-3 days (no soggy salads)
  • Great to meal prep for the next few days
  • Delicious on the go or at home

If you already love the sound of these salad jars then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The recipe is split into a few parts and you can see all the ingredients in the recipe card below and see my suggested brands in the “shop the recipe” section below.

For the dressing:

  • Runny smooth tahini: this is the star of the show so make sure your tahini is high-quality, smooth and runny.
  • Lemon: for tang and freshness.
  • Garlic: for some heat and flavour.
  • Salt and pepper: for seasoning.
  • Water: this it to thin out the dressing so it’s pourable.

For the salad jars:

  • Quinoa: this is one of my favourite gluten-free and high-protein wholegrains but you can use other grains like buckwheat, couscous or bulgur wheat.
  • Chickpeas: these add so much protein and goodness to the recipe and I use the queen chickpeas from Bold Bean Co as they are juicy and plump. If you prefer, you can swap these for butterbeans, white beans or baked cubes of tofu.
  • Avocado: this adds creaminess, colour and healthy fats to the salad. Make sure your avocado is ripe but not too ripe, depending on when you plan to eat this salad.
  • Strawberries: these are so pretty with the avocado and are fruity and fresh. If it’s out of season, choose a seasonal berry like blueberries or blackberries or swap or chopped up orange.
  • Spring onion: for a bit of texture on top or you can use some finely diced red onion.
  • Salad leaves: any salad leaves are great like lettuce, spinach or massaged kale.
  • Crunch, nuts or seeds: these add such good texture on top and I use the Sour Cream and Chive Crunch snacks from Natures Heart (a blend of roasted beans and legumes) or you can top with your favourites chopped nuts and/or seeds.

Are they gluten-free and nut-free?

These are naturally gluten-free and nut-free as long as you follow the recipe. If swapping the grains or the crunch on top, check your ingredients.

How do I make them?

These salad jars are easy to make:

  • Cook the quinoa: until nice and fluffy and allow to cool.
  • Whisk together the dressing: until smooth.
  • Chop all the vegetables and fruits: to roughly the same size.
  • Layer up the jars: starting with the dressing then the chickpeas, quinoa, avocado, strawberries, spring onion, salad and crunch on top.
  • Store until needed: or eat straight away.

How long will they last?

You can keep these salads in the fridge in sealed containers for 2-3 days and eat them in the jar or tip onto a plate.

Chickpea Avocado Quinoa Salad on a plate with two forks
Chickpea Avocado Quinoa Salad

What else can I try?

If you are looking for more salads to try:

Putting a fork into a Chickpea Avocado Quinoa Salad Jar with Tahini

Chickpea Avocado Quinoa Salad Jars with Tahini (Vegan GF)

Yield: 2
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

These Chickpea Avocado Quinoa Salad Jars with Tahini are easy and quick to make, great for a delicious lunch to bring to work and they’re vegan, high-protein and gluten-free. Made with wholesome ingredients, they’ll keep you going all day.


For the Dressing:

  • 3 tbsp runny, smooth tahini
  • ½ lemon, juiced (1 tbsp)
  • 1 garlic clove, grated
  • Salt and pepper
  • 2-3 tbsp water

For the Salad Jars:

  • 80g quinoa
  • 200g chickpeas (drained weight)
  • 1 avocado, cubed
  • 80g strawberries (trimmed weight)
  • 1 spring onion, sliced
  • 2 handfuls salad leaves
  • 1 pack Sour Cream and Chive Crunch


  1. Cook the quinoa according to packet instructions and allow to cool.
  2. Make the dressing: whisk together all the ingredients till smooth and creamy.
  3. Prepare the fruits and vegetables: cube the avocado, chop the strawberries and slice the spring onion.
  4. Prepare the salad jars: divide the dressing between the two jars. Top with the chickpeas, cooked quinoa, avocado, strawberries and spring onion. Press in some salad and top with the crunch. Seal the jars and pop in the fridge until needed.
  5. Keep the jars in the fridge for 2-3 days. Enjoy straight from the jar or shake up and pour into a bowl.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chickpea Avocado Quinoa Salad Jars with Tahini so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With chickpea salad jars of love x

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