Baked Turmeric-Spiced Chickpea and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant, nutrient-rich quinoa salad featuring roasted turmeric-spiced chickpeas and fresh vegetables, perfect for a healthy meal. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 45 minutes, pairs quinoa, 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 2 cups water
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 clove minced garlic

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained and rinsed chickpeas with 1 tbsp olive oil, 1 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until crisp and golden.
2. Step 2: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
3. Step 3: In a large bowl, combine the cooled quinoa, roasted chickpeas, 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, and 1/4 cup chopped fresh parsley.
4. Step 4: Whisk together 2 tbsp lemon juice, 2 tbsp olive oil, and 1 minced garlic clove. Pour over salad, toss well, and season with additional salt and pepper to taste.