Gluten-Free Spiced Chickpea and Quinoa Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A colorful, protein-packed quinoa salad tossed with spiced roasted chickpeas and drizzled with a creamy tahini and lemon dressing. This Mediterranean-inspired gluten-free recipe (vegetarian), ready in about 45 minutes, pairs quinoa, water, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, rinsed quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water (for dressing)
• 1 tsp (optional) honey

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 chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes, shaking the pan halfway, until crispy.
2. Step 2: While chickpeas roast, rinse 1 cup quinoa under cold water and 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. Remove from heat and fluff with a fork.
3. Step 3: In a large bowl, combine the cooked quinoa, roasted chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley.
4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1 tbsp olive oil, 1/2 tsp salt, and 1 tsp honey (optional) until smooth and creamy.
5. Step 5: Pour the tahini dressing over the quinoa salad and toss gently to combine. Serve at room temperature or chilled.