Curried Chickpea and Quinoa Bowl with Cucumber Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A satisfying bowl of fluffy quinoa topped with spiced chickpeas and a refreshing cucumber salad for a balanced vegetarian meal. This indian-inspired vegetarian ready in about 45 minutes pairs Quinoa, Chickpeas, Curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, uncooked Quinoa
• 1 can (15 oz), drained and rinsed Chickpeas
• 2 tsp Curry powder
• 2 tbsp Coconut oil
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 1 medium, diced Cucumber
• 1/4 cup, thinly sliced Red onion
• 2 tbsp Lemon juice
• 1 tbsp Olive oil
• 2 tbsp, chopped Cilantro
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Rinse 1 cup uncooked quinoa under cold water and cook according to package instructions (usually 1 part quinoa to 2 parts water), bringing to a boil, then reducing heat to low and simmering for 15 minutes until water is absorbed, then fluff with a fork.
2. Step 2: While quinoa cooks, heat 2 tbsp coconut oil in a skillet over medium heat. Add 1 finely chopped medium onion and cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 15 oz drained and rinsed chickpeas and 2 tsp curry powder, then season with 1/2 tsp salt and 1/4 tsp black pepper; cook for 10 minutes until chickpeas are slightly crispy.
3. Step 3: In a small bowl, combine 1 diced medium cucumber, 1/4 cup thinly sliced red onion, 2 tbsp lemon juice, 1 tbsp olive oil, and 2 tbsp chopped cilantro; toss to mix and set aside.
4. Step 4: Fluff the cooked quinoa and divide among 4 bowls. Top each with a portion of the curry-spiced chickpeas and a generous spoonful of the cucumber salad.