Ginger-Turmeric Quinoa Salad with Roasted Chickpeas

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

This vibrant quinoa salad features roasted chickpeas with warm ginger and turmeric spices, tossed with fresh veggies for a nourishing meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 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
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 3 tbsp olive oil
• 1 medium, diced red bell pepper
• 1 medium, diced cucumber
• 1/4 cup chopped fresh parsley
• 3 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss 1 can (15 oz) drained and rinsed chickpeas with 2 tablespoons olive oil, 1 teaspoon ground turmeric, 1 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes until crispy, shaking halfway through.
2. Step 2: Rinse 1 cup quinoa under cold water and place in a medium saucepan with 2 cups water and 1/2 teaspoon salt. 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 medium diced red bell pepper, 1 medium diced cucumber, and 1/4 cup chopped fresh parsley.
4. Step 4: Whisk together 1 tablespoon olive oil and 3 tablespoons lemon juice, then pour over the salad. Toss well and season with 1/2 teaspoon black pepper. Serve warm or chilled.