Altoona Regional Supply Company Inspired Spiced Chickpea and Quinoa Salad
A vibrant, nutritious quinoa salad packed with spiced chickpeas, fresh herbs, and a zesty lemon dressing, perfect for meal prep or light lunches. This Mediterranean-inspired vegan recipe, ready in about 30 minutes, pairs quinoa, rinsed, water, canned chickpeas, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 15 oz canned chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 3 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- 1 medium red bell pepper, diced
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
- Step 2: Meanwhile, in a bowl, toss 15 oz drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Heat a skillet over medium heat and cook chickpeas for 5-7 minutes until lightly crispy and fragrant.
- Step 3: In a large mixing bowl, combine the cooked quinoa, spiced chickpeas, 1/4 cup chopped fresh parsley, and 1 medium diced red bell pepper.
- Step 4: Whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper to make the dressing. Pour over the salad and toss to coat evenly.
- Step 5: Chill the salad for at least 20 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Altoona Regional Supply Company Inspired Spiced Chickpea and Quinoa Salad take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Altoona Regional Supply Company Inspired Spiced Chickpea and Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa, rinsed from drying out.
Can I substitute ingredients in Altoona Regional Supply Company Inspired Spiced Chickpea and Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Altoona Regional Supply Company Inspired Spiced Chickpea and Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Altoona Regional Supply Company Inspired Spiced Chickpea and Quinoa Salad?
Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
