High-Protein Quinoa Salad with Roasted Chickpeas and Spinach

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A nutrient-dense salad featuring fluffy quinoa, crunchy roasted chickpeas, and fresh spinach, packed with protein to fuel your workouts. This Mediterranean-inspired high-protein recipe (vegetarian), ready in about 40 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.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 cups fresh spinach leaves
• 1 cup, halved cherry tomatoes
• 2 tbsp lemon juice
• 1/4 cup, crumbled feta cheese
• 2 tbsp pumpkin seeds

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Instructions

1. Step 1: Preheat your oven to 400°F. On a baking sheet, toss 1 can (15 oz) drained and rinsed canned chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Spread them out evenly and roast for 25 minutes until crisp and golden, shaking the pan halfway through.
2. Step 2: While the chickpeas roast, rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
3. Step 3: In a large bowl, toss 4 cups fresh spinach leaves with 1 cup halved cherry tomatoes, 2 tbsp lemon juice, and 1 tbsp olive oil. Fluff the cooked quinoa with a fork and add it to the bowl.
4. Step 4: Once the chickpeas are roasted and cooled slightly, add them to the salad along with 1/4 cup crumbled feta cheese and 2 tbsp pumpkin seeds. Toss gently to combine and serve immediately for a protein-packed, fresh meal.