Citrus-Infused Quinoa Salad with Roasted Chickpeas

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A refreshing quinoa salad tossed with roasted spiced chickpeas, bright citrus segments, and a zesty dressing for a light, wholesome meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, canned chickpeas 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 320 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, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/2 cup grapefruit segments
• 1/2 cup orange segments
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh parsley
• 2 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp black pepper

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 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, shaking halfway, until crispy.
2. Step 2: Meanwhile, bring 2 cups water to boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
3. Step 3: In a large bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Add the cooked quinoa, roasted chickpeas, 1/2 cup grapefruit segments, 1/2 cup orange segments, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley to the dressing. Toss gently until well combined.
5. Step 5: Adjust seasoning as needed and serve the salad slightly warm or at room temperature.