Hearty Quinoa and Chickpea Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Nutty quinoa and protein-packed chickpeas mingle with caramelized roasted bell peppers and zucchini, finished with a lemony vinaigrette. This American-inspired salad recipe (vegetarian, high-protein), ready in about 45 minutes, pairs quinoa, water, 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 380 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.

Prep: 25 min Cook: 20 min Serves 4 American cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup (rinsed) quinoa
1 cup water
1 can (15 ounces, drained and rinsed) chickpeas
1 (diced) red bell pepper
1 (diced) zucchini
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups mixed greens
2 tablespoons lemon juice
1 tablespoon red wine vinegar

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Toss diced bell pepper and zucchini with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet. Roast for 20 minutes until edges are golden and tender.
Step 2: Combine rinsed quinoa and 1 cup water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
Step 3: In a large bowl, combine cooled quinoa, drained chickpeas, roasted vegetables, and mixed greens. Whisk together 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour over salad and toss until evenly coated.