Herb-Infused Quinoa Salad with Roasted Chickpeas and Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant quinoa salad tossed with crispy roasted chickpeas, fresh herbs, and a zesty lemon vinaigrette for a refreshing and protein-packed meal. This mediterranean-inspired vegan (gluten free) 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 280 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.

★ 4.6 (9 ratings) Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 can (15 oz) drained chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp paprika, and 1/2 tsp salt, spread on a baking sheet and roast for 25 minutes until crisp, shaking halfway through.
  2. Step 2: While chickpeas roast, rinse 1 cup dry quinoa under cold water, then combine with 2 cups water in a 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 small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 clove minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper to make the vinaigrette.
  4. Step 4: In a large bowl, combine cooked quinoa, roasted chickpeas, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
  5. Step 5: Pour the vinaigrette over the salad and toss gently to combine. Serve chilled or at room temperature.

Frequently asked questions

How long does Herb-Infused Quinoa Salad with Roasted Chickpeas and Lemon Vinaigrette take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Quinoa Salad with Roasted Chickpeas and Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Herb-Infused Quinoa Salad with Roasted Chickpeas and Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Quinoa Salad with Roasted Chickpeas and Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Infused Quinoa Salad with Roasted Chickpeas and Lemon Vinaigrette vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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