Centralina-Inspired Mediterranean Chickpea and Quinoa Salad

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A vibrant Mediterranean salad combining nutty quinoa, protein-rich chickpeas, and fresh herbs for a hearty, healthy meal. This Mediterranean-inspired vegetarian recipe, ready in about 30 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 320 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 medium, diced into 1/4-inch pieces cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 3 tbsp freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
2. Step 2: In a large mixing bowl, combine the cooked quinoa, 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber (1/4-inch pieces), 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
3. Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 3 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the quinoa salad and toss gently to combine all ingredients evenly. Chill the salad in the refrigerator for at least 20 minutes before serving to meld flavors.