Bored.com-Inspired Crunchy Chickpea and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A refreshing and crunchy salad combining nutty quinoa, roasted chickpeas, and fresh herbs tossed in a zesty lemon vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 50 minutes pairs dry quinoa, divided olive oil, smoked paprika into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 dry quinoa
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 medium, diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 can drained and rinsed chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden, shaking the pan halfway through.
2. Step 2: Meanwhile, rinse 1 cup dry quinoa under cold water, then combine with 2 cups water in a medium pot. Bring to a boil, reduce to simmer, cover, and cook 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a large bowl, combine cooked quinoa, roasted chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
4. Step 4: Whisk together 2 tbsp olive oil, 3 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over salad and toss gently to combine. Serve chilled or at room temperature.