Baked Vegan Mediterranean Chickpea and Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A wholesome baked chickpea and quinoa salad infused with Mediterranean flavors, featuring roasted vegetables and fresh herbs. This mediterranean-inspired vegan (vegan) ready in about 35 minutes pairs rinsed quinoa, water, halved cherry tomatoes 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 330 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Baked Vegan Mediterranean Chickpea and Quinoa Salad take to make?

Total time is about 35 minutes (10 min prep + 25 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 Baked Vegan Mediterranean 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 rinsed quinoa from drying out.

Can I substitute ingredients in Baked Vegan Mediterranean 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 Baked Vegan Mediterranean 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.

Is Baked Vegan Mediterranean Chickpea and Quinoa Salad vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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