Hearty Quinoa and Chickpea Salad with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Nutty quinoa and protein-packed chickpeas mingle with caramelized roasted bell peppers and zucchini, finished with a lemony vinaigrette. This american-inspired salads (vegetarian, high-protein) ready in about 45 minutes pairs (rinsed) quinoa, water, (diced) red bell pepper 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.

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

Instructions

1. 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.
2. 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.
3. 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.