Herb-Roasted Chickpea and Quinoa Salad

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant mix of roasted chickpeas and fluffy quinoa tossed with fresh herbs, cucumbers, and a lemony dressing for a light, satisfying meal. This Mediterranean-inspired vegetarian 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (uncooked) quinoa
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp, divided olive oil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 3 tbsp lemon juice
• 1 clove, minced garlic clove

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, shaking halfway through, until golden and slightly crispy.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. Combine quinoa with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
3. Step 3: In a large bowl, combine roasted chickpeas, cooled quinoa, 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
4. Step 4: Whisk together 3 tbsp lemon juice, 1 tbsp olive oil, 1 minced garlic clove, and remaining 1/2 tsp salt. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature.