Herbed Mediterranean Chickpea and Quinoa Salad

By AislePrompt Editorial · ·

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 developed and reviewed.

A vibrant, protein-packed salad combining fluffy quinoa with chickpeas and fresh herbs for a refreshing and nutritious dish. This Mediterranean-inspired vegetarian recipe, ready in about 25 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 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and fluff with a fork.
  2. Step 2: In a large bowl, combine cooked quinoa, 1 can drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lemon juice, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: Pour dressing over salad and toss gently to coat all ingredients evenly. Refrigerate for 30 minutes to let flavors meld before serving.

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