Homemade Quinoa Salad with Roasted Chickpeas and Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A refreshing quinoa salad featuring crunchy roasted chickpeas and a bright citrus vinaigrette, perfect for a nutritious lunch or light dinner. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 45 minutes pairs quinoa, water, canned chickpeas 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 320 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 quinoa
• 2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F. Pat dry 1 can (15 oz) canned chickpeas and toss with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin powder, and 1/2 tsp salt. Spread chickpeas evenly on a baking sheet and roast for 25 minutes, shaking the pan halfway through until crispy.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a large salad bowl, combine 2 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 diced medium cucumber.
4. Step 4: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: Add the cooked quinoa and roasted chickpeas to the salad bowl. Pour the citrus vinaigrette over the salad and toss gently to combine. Serve immediately or chill for 10 minutes to meld flavors.