Fiber-Rich Quinoa Salad with Roasted Sweet Potatoes and Chickpeas

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

A vibrant, nutrient-packed quinoa salad combining roasted sweet potatoes and chickpeas for a satisfying, fiber-rich meal. This Mediterranean-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs quinoa, water, sweet potatoes 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
• 2 medium (about 400g), peeled and diced into 1-inch cubes sweet potatoes
• 1 cup chickpeas (canned, drained and rinsed)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 medium, finely diced red onion

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes and 1 cup drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until sweet potatoes are tender and edges slightly caramelized.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook 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 sweet potatoes and chickpeas, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley. Drizzle with 1 tbsp olive oil and 2 tbsp fresh lemon juice, then gently toss to combine. Adjust seasoning with remaining salt and pepper as needed.