Fiber-Rich Quinoa Salad with Roasted Chickpeas and Citrus Vinaigrette

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

A wholesome and nutrient-dense quinoa salad featuring crunchy roasted chickpeas and a bright citrus vinaigrette, perfect for a healthy lunch or side. This mediterranean-inspired salads (vegetarian) ready in about 45 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
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 4 cups mixed salad greens
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp black pepper

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 until crispy, shaking the pan halfway through.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a 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 covered for 5 minutes.
3. Step 3: In a large bowl, combine 4 cups mixed salad greens, 1 diced red bell pepper, 1 diced cucumber, and 1/4 cup chopped fresh parsley.
4. Step 4: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1 tbsp olive oil, and 1/4 tsp black pepper until emulsified.
5. Step 5: Fluff the quinoa with a fork and add it to the salad bowl along with the roasted chickpeas. Drizzle the citrus vinaigrette over the top and toss gently until evenly coated. Serve immediately or chilled.