Fiber-Rich Quinoa Salad with Roasted Chickpeas and Avocado

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A nutrient-dense salad featuring fluffy quinoa, crunchy roasted chickpeas, and creamy avocado, perfect for a healthy lunch or dinner. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, canned chickpeas, drained and rinsed 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 quinoa
• 2 cups water
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 medium ripe avocado
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 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: Rinse 1 cup quinoa under cold water until water runs clear, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
2. Step 2: 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 until evenly coated. Spread on a baking sheet and roast for 25 minutes, shaking the pan halfway through, until chickpeas are crispy and fragrant.
3. Step 3: Peel and dice 1 medium ripe avocado and halve 1 cup cherry tomatoes. In a large bowl, fluff quinoa with a fork and add roasted chickpeas, diced avocado, cherry tomatoes, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice. Season with 1/4 tsp black pepper and gently toss to combine. Serve immediately or chilled.