Fiber-Rich Quinoa Salad with Roasted Chickpeas and Citrus Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A nutrient-dense salad combining fluffy quinoa, crunchy roasted chickpeas, and a bright citrus dressing perfect for a healthy lunch or side. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 45 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 quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 3 cups mixed salad greens
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lemon juice
• 1 tsp honey
• 1 minced garlic clove
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp, toasted sliced almonds

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 cumin powder, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes, shaking halfway until crispy.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp lemon juice, 1 tsp honey, 1 minced garlic clove, 1/4 tsp black pepper, and 1 tbsp olive oil until emulsified.
4. Step 4: In a large bowl, combine the cooked quinoa, 3 cups mixed salad greens, the roasted chickpeas, and 2 tbsp chopped fresh parsley. Drizzle the citrus dressing over and toss gently to coat.
5. Step 5: Sprinkle 2 tbsp toasted sliced almonds on top for crunch and serve immediately or chilled.