Baked Vegan Mediterranean Chickpea and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A wholesome baked chickpea and quinoa salad infused with Mediterranean flavors, featuring roasted vegetables and fresh herbs. This Mediterranean-inspired vegan recipe, ready in about 35 minutes, pairs quinoa, water, canned chickpeas 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, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 cup, halved cherry tomatoes
• 1 medium, diced zucchini
• 1 small, diced red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/3 cup pitted and sliced (optional) kalamata olives

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Instructions

1. Step 1: Preheat oven to 400°F. In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. Step 2: On a large rimmed baking sheet, toss 1 can drained chickpeas, 1 cup halved cherry tomatoes, 1 diced medium zucchini, and 1 small diced red onion with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp ground cumin. Spread in an even layer.
3. Step 3: Roast vegetables and chickpeas in the oven for 20 minutes until tender and slightly caramelized.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables and chickpeas, 2 tbsp fresh lemon juice, 1/4 cup chopped fresh parsley, and 1/3 cup sliced kalamata olives if using. Toss gently to combine.
5. Step 5: Adjust seasoning with additional salt and lemon juice if desired. Serve warm or at room temperature as a filling vegan main or side salad.