Gluten-Free Quinoa Salad with Roasted Chickpeas and Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant gluten-free quinoa salad topped with crunchy roasted chickpeas and dressed in a tangy lemon-tahini sauce. This Mediterranean-inspired gluten-free recipe, ready in about 40 minutes, pairs quinoa, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 1 can (15 oz), drained and rinsed canned chickpeas
• 4 tbsp, divided olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 2 cups baby spinach
• 1 medium, diced cucumber
• 1/4 medium, finely diced red onion
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tsp honey
• 1/4 tsp black pepper

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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 garlic powder, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until crispy, shaking pan halfway through.
2. Step 2: While chickpeas roast, rinse 1 cup quinoa under cold water. Combine quinoa with 2 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff quinoa with a fork and let cool.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: In a large salad bowl, combine cooled quinoa, 2 cups baby spinach, 1 medium diced cucumber, and 1/4 medium finely diced red onion. Drizzle with lemon-tahini dressing and toss gently.
5. Step 5: Top salad with warm roasted chickpeas and serve immediately or chilled.