Fiber-Rich Quinoa Salad with Roasted Chickpeas and Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A nutrient-packed quinoa salad featuring crunchy roasted chickpeas, fresh vegetables, and a zesty lemon vinaigrette that highlights fiber-rich ingredients. This Mediterranean-inspired salad recipe (vegetarian, gluten free), 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 tsp, divided salt
• 1/2 tsp black pepper
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard

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 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 and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a large bowl, combine the cooked quinoa, roasted chickpeas, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
4. Step 4: Whisk together 3 tbsp fresh lemon juice, 1 tbsp olive oil (reserved from chickpeas), 1 tsp honey, 1 tsp Dijon mustard, and black pepper to taste. Pour over the salad and toss gently to coat evenly.
5. Step 5: Adjust seasoning with remaining salt and pepper if needed. Serve chilled or at room temperature.